If you’re on the hunt for the perfect oatmeal chocolate chip cookie, look no further! These cookies strike the ideal balance between a crisp, golden exterior and a soft, chewy center, packed with rich chocolatey goodness and a hint of salt to enhance the flavors. Here’s how you can whip up a batch of these delightful treats that will surely become a family favorite.

Essential Ingredients for Perfect Cookies

• Rolled Oats: For the best texture, opt for rolled or old-fashioned oats. They provide a satisfying chewiness compared to quick oats. If you have to use quick oats in a pinch, they will still work but the texture may be slightly different.
• Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe. If you only have salted butter, simply reduce the added salt by 1/4 teaspoon to balance the flavors.
• Chocolate Chips: Semisweet chocolate chips are a classic choice for these cookies, offering a perfect balance of sweetness and cocoa flavor. However, if you prefer a more intense chocolate experience, bittersweet chocolate chips are a great alternative.

Step-by-Step Instructions for Oatmeal Chocolate Chip Cookies

1. Prepare the Dry Ingredients: Begin by whisking together the flour, baking soda, and salt in a large bowl. This ensures that the leavening agents are evenly distributed throughout the cookie dough.
2. Cream the Butter and Sugars: In the bowl of a stand mixer, combine the unsalted butter with granulated sugar and light brown sugar. Beat on medium speed until the mixture is light and fluffy. This process incorporates air into the dough, making your cookies tender and chewy.
3. Incorporate Egg and Vanilla: Add the egg and pure vanilla extract to the butter-sugar mixture. Continue to mix until fully combined. The vanilla enhances the overall flavor of the cookies, making them more aromatic and delicious.
4. Mix in the Dry Ingredients: Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to dense cookies.
5. Add Oats and Chocolate Chips: Stir in the rolled oats and chocolate chips until evenly distributed throughout the dough. The oats add a hearty texture while the chocolate chips provide bursts of sweetness in every bite.
6. Scoop and Shape the Dough: Using a small ice cream scoop or cookie scoop (about two tablespoons of dough per cookie), drop rounded balls of dough onto a baking sheet lined with parchment paper. For extra chocolatey goodness, you can press a few additional chocolate chips on top of each dough ball.
7. Bake the Cookies: Preheat your oven to 375°F (190°C). Bake the cookies for 8-10 minutes, or until the edges are golden brown but the centers remain soft. For a visual cue, the cookies are done when the edges start to brown while the centers are still slightly undercooked.
8. Cool and Enjoy: Let the cookies cool on the baking sheet for 1-2 minutes before transferring them to a wire rack to cool completely. This resting time allows the cookies to firm up and makes them easier to handle.

Expert Tips for the Perfect Cookie

• Accurate Flour Measurement: To avoid adding too much flour, use a kitchen scale for precision. If a scale isn’t available, fluff the flour with a spoon, spoon it into your measuring cup, and level it off with a knife.
• Chilling the Dough: While not mandatory, chilling the dough helps the cookies maintain their shape during baking and enhances the flavors. If you prefer a less spread-out cookie, refrigerate the dough for at least an hour.
• Add Extra Texture: For a delightful twist, consider mixing in 1/2 to 1 cup of toasted walnuts or other nuts. This addition brings a crunchy texture and nutty flavor that complements the chocolate chips beautifully.
• Try Different Chocolate: For a more rustic appearance, use chocolate chunks or roughly chopped chocolate. This will create larger pockets of melted chocolate throughout the cookies.
• Baking Tip: The cookies are done when the edges turn golden brown. The centers should be soft but not raw. They will continue to cook slightly as they cool on the baking sheet.

Frequently Asked Questions

• How Long Can Cookie Dough Be Stored?

 If you want to bake a smaller batch, you can save some dough for later. Wrap it tightly with no air pockets and store it in the refrigerator for up to a week or in the freezer for up to two months. Refrigerated dough can be scooped directly onto the baking sheet, while frozen dough should be thawed in the refrigerator for several hours before baking.

• How Long Will the Cookies Last?

Store the cookies in an airtight container, and they will stay fresh for up to two weeks. If frozen, they can last for two months. However, for the best taste and texture, enjoy them fresh out of the oven!

Chocolate Oatmeal Cookies

Recipe by Cookingpoint.net

0.0 from 0 votes

Course: Baked

Servings

24

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

170

kcal

These oatmeal chocolate chip cookies offer the perfect blend of crispness and chewiness with rich chocolate and a touch of salt.

Ingredients

• 1 cup all-purpose flour (120g)

• 1/2 teaspoon baking soda (3g)

• 1/2 teaspoon salt (5g)

• 1/2 cup unsalted butter, room temperature (113g)

• 1/3 cup granulated sugar (65g)

• 2 teaspoons pure vanilla extract (10mL)

• 2/3 cup light-brown sugar, packed (140g)

• 1 large egg

• 1 1/2 cups rolled oats (135g)

• 1 cup semisweet chocolate chips (150g)

Directions

• In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• In a large mixing bowl, cream together the butter and both sugars until light and fluffy.
• Beat in the salt, vanilla extract, and egg until well combined.
• Gradually mix in the flour mixture until almost fully combined.
• Stir in the oats and chocolate chips. Chill the dough for at least one hour or overnight.
• Preheat the oven to 375°F (190°C).
• Drop heaping tablespoon-sized balls of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are golden but the centers remain soft.
• Cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

• Calories: 170kcal
• Carbohydrates: 20g
• Protein: 1.5g