Never Think About What to Make for Dinner for the Next Two Months with My Lazy Cooking Bundle
With chunks of sweet chocolate and buttery oatmeal, you’re guaranteed to love both the taste of these cookies and how short of a time it takes to make them. If a recipe for flavor-filled, old fashioned, oatmeal chocolate chip cookies is what you’re searching for, then follow this 15-minute recipe, and you’ll have an oatmeal cookie perfect for your next bake sale, dinner party, or evening cup of tea.
Have some extra oatmeal and not enough inspiration? Try our hearty No Bake Chocolate Oatmeal Cookie Bars or our better-than-Betty-Crocker Old Fashioned Oatmeal Cake.
MORE COOKIE RECIPES:
Peanut Butter Oatmeal Cookies | Peanut Butter No Bake Cookies
ingredients for Oatmeal Chocolate Chip Cookies
You will need:
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats (old-fashioned, quick-cooking rolled oats used here)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup salted butter, softened
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips
Substitutions AND ADDITIONS
Chocolate Chips: With a cookie that has such a lovely dough base, there is room for a variety of unique oatmeal cookie flavors. Add dried fruit, such as cranberries, for a more nutrient-dense cookie. With sweetened cranberries, you can substitute them for the chips 1:1.
Egg: If you’re looking to substitute one egg or both, using ¼ cup (approximately 65 grams) of applesauce or ¼ cup of pureed bananas can substitute a single egg.
Sugar: As an alternative to sugar, you can easily switch to honey. Honey is a great natural sweetener that adds a rich flavor to any recipe. For every cup of white sugar in your recipe, try ¾ cup of honey.
Bananas: For banana oatmeal chocolate chip cookies, mash 1-2 ripe bananas and add to the mixture just before you add the chocolate chips. Your batter might be thinner but it should still come together nicely. When you bake them, they may end up being a thinner cookie.
How to Make this Oatmeal Chocolate Chip Cookies recipe
STEP ONE: Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
STEP TWO: In a large mixing bowl beat together butter, brown sugar, and granulated sugar until combined.
STEP THREE: Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
PRO TIP: Use room temperature butter and eggs to help ingredients incorporate together better.
STEP FOUR: In a small bowl combine flour, rolled oats, salt, baking soda, and baking powder.
STEP FIVE: Add dry ingredients to the wet ingredients and beat to combine fully. Mix in all of the chocolate chips.
STEP SIX: Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
PRO TIP: Chilling the dough for 30 minutes to an hour can help the cookies hold their shape while baking if you want them to be thicker instead of flatter.
STEP SEVEN: Scoop chilled cookie dough with a medium cookie scoop and space dough 1 1/2 inch apart on prepared cookie sheets.
STEP EIGHT: Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
STEP NINE: Bake for about 10 minutes until cookies are set in the center.
STEP TEN: Cool for 2 to 3 minutes on a cookie sheet and then remove to a cooling rack to cool.
STEP ELEVEN: Serve warm or cool.
STORAGE
Soft and a bit chewy in the middle, but thick and hearty from the oatmeal, there’s no doubt you’ll want to share these oatmeal chocolate chip cookies with guests or pre-bake some for a holiday. Fortunately, these cookies store well for access anytime.
IN THE FRIDGE: For quick access, store in an airtight container for 2 to 3 days. They will still be okay to eat after that, but the taste may not be as good.
IN THE FREEZER: If you plan to store these cookies for longer, they can be frozen in an airtight container or freezer bag for up to 3 months.
With the perfect blend of textures and flavors, and great for customizing your cookie craving, (whether that be with chocolate chips, dried fruit, or raisins) you’ll be reaching for this recipe often. You’ll be in heaven when you take that first bite of chewy oats, and thankful that it only took 15 minutes to make such a delicious cookie.
More Recipes You’ll Love
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1 1/2 cups rolled oats old-fashioned, quick-cooking rolled oats used here
- 1/4 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup salted butter softened
- 1/2 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large mixing bowl beat together butter, brown sugar, and granulated sugar until combined.
- Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.TIP: Use room temperature butter and eggs to help ingredients incorporate together.
- In a small bowl combine flour, rolled oats, salt, baking soda, and baking powder.
- Add dry ingredients to the wet ingredients and beat to combine fully.
- Mix in all of the chocolate chips.
- Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.TIP: Chilling the dough helps the cookies hold their shape while baking.
- Scoop chilled cookie dough with a medium cookie scoop and space dough 1 1/2 inch apart on prepared cookie sheets.
- Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
- Bake for about 10 minutes until cookies are set in the center.
- Cool for 2 to 3 minutes on cookie sheet and then remove to a cooling rack to cool.
- Serve warm or cool.
These are seriously the best oatmeal cookies I’ve ever made! I subbed in mini semi-sweet chocolate chips for the chunks and they turned out exactly how I wanted. I’ll be saving this one to use many many times!
One of our family’s favorite cookies!!!