Are you a fan of oatmeal cookies? My family sure is! These chocolate chip oatmeal cookies are one of our favorite homemade cookie recipes.
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Why I love these chocolate chip oatmeal cookies…
I love all kinds of oatmeal cookies! And I love chocolate. So this recipe is one of my favorites, and that goes for my family, too!
Of all the cookies we bake, I think these are the fastest to disappear. I like to bake so there are treats for the kids to put into their lunchboxes. They also like them as an after school snack. But these don’t last long!
One reason we love oatmeal cookies so much is the chewy texture. So the creamy chocolate chips plus that crispy, chewy cookie base makes these chocolate chip oatmeal cookies one of my family’s absolute favorite recipes.
Sometimes you’re in the mood to bake cookies, but you didn’t plan ahead. I love this trick to soften butter quickly.
You don’t want to use melted butter. Then your cookie dough will be too wet, and you won’t get the right chewy texture for oatmeal cookies.
How do I make these scrumptious cookies?!
You will be so glad you decided to make these cookies. They’re just incredible, and you’ll want to add them to your baking repertoire. Check out this quick and easy recipe:
Cream the butter and sugars together with an electric mixer. Add the eggs and vanilla.
In a separate bowl, combine the dry ingredients (minus the oats and chocolate chips). Add dry to wet ingredients.
Add the oats and mix well. Then, add the chocolate chips to the oatmeal cookie batter. Typically, I use semi-sweet chocolate chips, but thse would taste great with any type of chocolate! Maybe make some white chocolate oatmeal cookies?
If you’re not a fan of chocolate–what?! Really, though, you can make this recipe into oatmeal raisin cookies or substitute another mix-in that you prefer.
Next, I use a cookie scoop to get the oatmeal cookie batter onto the baking sheet. But you don’t have to! Just use a regular spoon to make oatmeal chocolate chip drop cookies.
I bake using Pampered Chef stoneware because I like how it browns evenly on the bottom. If you’re using traditional cookie sheets, use some parchment paper to keep the dough from sticking afterward. It makes clean-up easier, too.
After baking, I let the cookies sit about 5 minutes. Then I remove them to my favorite cooling racks. I’ve had these for 10 years now and use them often!
Can you overbake oatmeal chocolate chip cookies?
Um, yes, how would I know that?! Sometimes I get distracted while I’m baking, and my cookies get a little overdone. Then it can be difficult to get them off the baking sheets.
My kids take those overdone cookies and make them “dunkers,” perfect for dipping into a cup of milk or hot chocolate.
How do I bake these oatmeal chocolate chip cookies so that they’re soft?
Aim for is slightly under-baked centers. I know it seems strange to under-bake cookies on purpose. But that’s what gives oatmeal cookies the right texture!
The cookies will solidify as they cool. So plan to take them out of the oven when they’re golden brown.
Why do these cookies have cinnamon in them?
It may seem unusual for this recipe to include a little cinnamon since chocolate chip cookie recipes do not. Some Mexican recipes, like hot chocolate, combine both flavors. It’s a pretty popular combo!
Personally, I love how that touch of cinnamon connects the oatmeal and the chocolate. It’s just a small amount, so give it a try and see what you think.
What kind of texture do these cookies have?
I know everyone likes their cookies a different way. In my experience these oatmeal chocolate chip cookies are best when they have a soft but also chewy texture. The real perfection of this recipe is how soft and chewy the texture is–when you bake them the right amount.
They’ll be chewy in the center with crispy edges which is just perfect! Chocolate chip oatmeal cookies can go from chewy and delicious to rock hard in very little time so I think it’s key to watch them and make sure you pull them out when they’re just turning golden brown.
Where can I get what I need for making these delicious cookies?
My favorite cookie-making supplies make baking so easy! These are the products I’ve been using for years:
- Cooling Racks
- Baking Sheets
- Silicone Oven Mitts
- Silicone Cookie Spatula
- Spoon-Shaped Spatula
- Cookie Batter Scoop
What other cookie recipes can I try?
Here are some of our other favorite cookie recipes. All of these are great for lunchboxes or after school snacks. Or, just enjoy them on a cold day with a cup of tea or coffee!
- Double Butterscotch Cookies
- Old Fashioned Soft Molasses Cookies
- Chewy & Spicy Oatmeal Raisin Cookies
This cookie recipe is linked up to Meal Plan Monday at Julia’s Simply Southern.
Printable oatmeal chocolate chip cookies recipe:
- 1/2 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 tsp vanilla
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 3 cups old fashioned oats
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- In a large bowl, beat butter and sugars with electric mixer until creamy.
- Add eggs and vanilla, and beat well.
- In another bowl, combine flour, baking soda, cinnamon and salt.
- Add dry ingredient to wet ingredients, and mix well.
- Add oats and chocolate chips.
- Drop dough by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes or until light golden brown. Cool 5 minutes before removing to cooling racks.
Amount Per Serving: Calories: 90Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 70mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 2g