These Oatmeal Chocolate Chip Cookies are incredibly chewy, delightfully soft, and absolutely delicious! This is the quintessential cookie recipe you’ll ever need!
Recipe Details
These Oatmeal Chocolate Chip Cookies are simply irresistible. Each gooey mouthful is bursting with delightful flavors, and this recipe couldn’t be easier to follow. You’re going to adore them!
- TASTE: A perfect blend of sweetness and chocolatey richness paired with a hint of nuttiness. These cookies are a true treat.
- TEXTURE: Soft and chewy, filled with chocolate chunks, and adorned with walnuts for an extra bite.
- TIME: You’ll have these delectable cookies ready in just 25 minutes.
- EASE: This recipe is straightforward, and you can freeze either the cookies or the dough for future enjoyment.
What You’ll Need
Ingredient Notes
- Rolled oats– Opt for old-fashioned oats as they provide more texture compared to instant oats, which are more processed.
- Unsalted butter– Softened butter is preferable for easy blending.
- Brown sugar– Along with granulated sugar, brown sugar contributes a deeper flavor owing to its molasses content.
- Eggs– These provide moisture and help bind the ingredients while also aiding in leavening.
- Vanilla extract– For added vanilla essence that enhances both sweetness and chocolate flavor.
- Semisweet chocolate chips– These offer just the right amount of sweetness to balance the flavors.
- Walnuts– Chopped, unsalted walnuts are the ideal choice.
Add-ins and Substitutions
- Substitute your favorite chocolate– You can use dark, semi-sweet, or even white chocolate chips. Peanut butter chips can also be a great addition.
- Add other flavorful toppings– Consider incorporating pretzels, peanut butter cups, cranberries, or M&Ms for a unique variation.
- Substitute other nuts– If you prefer, you can replace walnuts with pecans, almonds, or macadamia nuts.
- Make these gluten-free– By using gluten-free flour and ensuring the oats are certified gluten-free, you can adapt this recipe for those avoiding gluten.
How to Make Oatmeal Chocolate Chip Cookies
- Combine dry ingredients. In a bowl, mix the flour, baking soda, salt, and cinnamon together, then set it aside.
- Mix the wet ingredients together. In another bowl, combine the softened unsalted butter, brown sugar, granulated sugar, eggs, and vanilla extract, mixing until fully combined.
Pro Tip: Using an electric hand mixer for the wet ingredients makes the process much quicker and simpler!
- Mix in the oats. Next, incorporate the dry flour mixture into the wet ingredients, followed by the rolled old-fashioned oats. Use an electric hand mixer to blend everything together.
- Add chocolate and nuts. Then, fold in the semisweet chocolate chips and chopped walnuts with a spatula until well combined.
- Scoop onto the baking sheet. After your cookie dough is well-mixed, use a medium to large cookie scoop to drop portions onto a baking sheet lined with parchment paper.
- Bake. You may either drop the cookie dough directly onto the parchment or roll it into balls beforehand (the choice is yours). Bake at 350 degrees Fahrenheit for around 11 minutes, then let the cookies cool and set before serving.
Cooking Tips
- Use softened butter- This will ensure your cookies are delightfully soft. Cold butter may not mix well and can leave large clumps in your dough. Make sure to let it warm up at room temperature.
- Finely chop the walnuts- Avoid using large pieces of walnut that could overpower the cookies’ flavor; instead, chop them into smaller bits. This will also assist in keeping the cookies together better.
- Shape the dough into balls- While not mandatory, doing so helps create a more uniform appearance. If you aim for a visually appealing outcome, this step will enhance the presentation of your Oatmeal Chocolate Chip Cookies.
- Let the cookies cool on the pan- Freshly baked cookies will be warm and soft when taken from the oven. Allow them to cool for a few minutes before serving to prevent them from disintegrating.
Frequently Asked Questions
Generally, for baked treats like these cookies, it’s best to use old fashioned or quick-cooking oats. Steel cut oats are not typically recommended as they have a coarser and more difficult texture.
In this recipe, refrigeration of the dough isn’t necessary unless you prefer exceptionally thick cookies. A colder dough will spread less during baking, so it really depends on your personal preference.
Yes, oatmeal chocolate chip cookies are generally regarded as a bit healthier compared to standard chocolate chip cookies, as oats are rich in fiber. The fiber aids in regulating blood sugar levels, which makes these treats a better choice.
Suggested Pairings
These delightful homemade Oatmeal Chocolate Chip Cookies are perfect for any cookie platter or dessert display. Here are some serving suggestions to consider.
Prepare This Recipe Ahead of Time
Make ahead: You can prepare these cookies in advance and freeze them, whether they are baked or shaped into dough balls.
Storage: Keep these Oatmeal Chocolate Chip Cookies in an airtight container at room temperature, where they will stay fresh for up to 5 days.
Freezing: These cookies can be frozen, either raw or baked. Here’s how to do it:
- Raw– Form dough balls and arrange them in a single layer on a baking sheet, freezing until solid (about 2 hours), then transfer them to a freezer bag for storage of up to 6 months.
- Baked– After your cookies have cooled completely, place them on a sheet pan and freeze for 2 hours. Then transfer them to an airtight container, placing parchment paper between layers for storage up to 3 months.
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Complete Recipe Instructions
Oatmeal Chocolate Chip Cookies
Soft, chewy oatmeal chocolate chip cookies featuring rich semisweet chocolate chips and crunchy walnuts.
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Servings: 28 cookies
Calories: 171kcal
Instructions
Begin by combining 1 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1/2 teaspoon of cinnamon in a bowl. Whisk them together and set aside.
In another bowl, mix 1 cup of unsalted softened butter, 3/4 cup of brown sugar, 1/4 cup of granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract.
Utilizing an electric hand mixer, blend the mixture on medium speed until it is well incorporated.
- Next, incorporate 1 1/2 cups of semisweet chocolate chips and 1 cup of chopped walnuts, then mix gently with a spatula.
- Afterward, once your cookie dough is thoroughly mixed, scoop out portions…
Scoop the cookie dough in mounds onto a baking sheet that has been lined with parchment paper. A medium to large cookie scoop is ideal for this task; mine accommodates roughly 2 tablespoons.
You can place the cookies directly onto the parchment paper and bake them as is, or for a more polished look, I prefer rolling them into balls beforehand. This step is entirely optional. Bake the cookies in an oven preheated to 350 degrees Fahrenheit for about 11 minutes. They may appear slightly underbaked, but they will set as they cool.
### Notes
**How to freeze oatmeal chocolate chip cookies:**
– **Raw:** If you wish to freeze the dough for later baking, roll the cookie dough into balls and arrange them in a single layer on a baking sheet. Freeze them until solid for about 2 hours, then transfer them to a freezer bag and store them for up to 6 months.
– **Baked:** After the baked cookies have cooled, line them on a sheet pan and freeze for 2 hours. Once frozen, place them in an airtight container, with parchment paper separating each layer. They can be kept in the freezer for up to 3 months for optimal taste.
### Nutrition
– **Calories:** 171 kcal
– **Carbohydrates:** 17 g
– **Protein:** 3 g
– **Fat:** 11 g
– **Saturated Fat:** 5 g
– **Cholesterol:** 29 mg
– **Sodium:** 88 mg
– **Potassium:** [Information Not Provided]68mg | Fiber: 1g | Sugar: 8g | Vitamin A: 220IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
