Best Oatmeal Chocolate Chip Cookies Recipe

Introduction

These Best Oatmeal Chocolate Chip Cookies are a delightful treat combining the chewy texture of oats with rich chocolate chips. Perfect for a cozy snack or sharing with loved ones, they are easy to make and wonderfully delicious.

Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup quick oats
• 1 cup semi-sweet mini chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using a fork until the mixture is smooth and well combined.
3. Step 3: Add the egg and vanilla extract to the bowl and mix thoroughly until smooth.
4. Step 4: Stir in the unbleached flour, baking soda, and kosher salt until just combined; avoid overmixing.
5. Step 5: Gently fold in the quick oats, mini chocolate chips, and chopped pecans if using, ensuring even distribution.
6. Step 6: Scoop the dough onto the prepared baking sheet, spacing the cookies about 3 inches apart to allow for spreading.
7. Step 7: Bake the cookies for 8 to 9 minutes, until the edges are golden brown but the centers remain soft.
8. Step 8: Optionally, garnish with additional pecans immediately after removing the cookies from the oven.
9. Step 9: Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For chewier cookies, use old-fashioned rolled oats instead of quick oats.
• If you prefer a nut-free version, simply omit the pecans or substitute with sunflower seeds.
• Chill the dough for 30 minutes before baking to prevent cookies from spreading too much.
• Try mixing in white chocolate chips or dried cranberries for a different flavor twist.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze the cookies in a sealed bag for up to 3 months. Reheat gently in the microwave for about 10 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use melted butter instead of softened butter?

Softened butter is preferred for creaming with sugars to create the right texture, but melted butter can be used if necessary; just note that it may result in a denser cookie.

Do I have to use mini chocolate chips?

No, you can use regular-sized chocolate chips if you prefer. Mini chips distribute more evenly throughout the cookie, but larger chips work well too.

Best Oatmeal Chocolate Chip Cookies Recipe

Print Recipe

★★★★★

4.5 from 74 reviews

These Best Oatmeal Chocolate Chip Cookies combine the chewy texture of oats with the rich flavor of semi-sweet chocolate chips and a hint of vanilla. Soft in the center and golden around the edges, these cookies are perfect for a comforting snack or dessert.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 9 minutes
• Total Time: 19 minutes
• Yield: About 18 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup unsalted butter (softened)
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 1 egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/4 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 cup quick oats

Add-ins

• 1 cup semi-sweet mini chocolate chips
• 1/2 cup chopped pecans (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugars: In a mixing bowl, use a fork or electric mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture becomes smooth and fluffy.
3. Add Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is well combined and homogenous.
4. Mix Dry Ingredients: Gradually stir in the unbleached flour, baking soda, and kosher salt into the wet mixture until just combined; avoid overmixing to keep the cookies tender.
5. Fold in Oats and Chips: Gently fold in the quick oats, semi-sweet mini chocolate chips, and chopped pecans if using, distributing them evenly without breaking down the dough.
6. Portion Dough: Scoop dough onto the prepared baking sheet, spacing each scoop approximately 3 inches apart to allow room for spreading during baking.
7. Bake Cookies: Bake in the preheated oven for 8 to 9 minutes, or until the edges are golden brown but the centers remain soft to the touch.
8. Optional Garnish: Immediately after removing from the oven, sprinkle additional chopped pecans on top if desired.
9. Cool Cookies: Let the cookies cool on the baking sheet for 10 to 15 minutes to firm up, then transfer to a wire rack to cool completely before serving or storing.

Notes

• Ensure the butter is softened for easy creaming; avoid melting it completely.
• Use quick oats for the best texture; old-fashioned oats can be substituted but will yield chewier cookies.
• Chopped pecans are optional but add a pleasant crunch and flavor.
• Do not overbake; cookies will continue to cook slightly on the hot baking sheet after removal from the oven.
• Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: oatmeal chocolate chip cookies, oatmeal cookies, chocolate chip cookies, easy cookie recipe, classic cookies