Oatmeal chocolate chip cookies can be made thick and chewy or crisp around the edges with a soft and chewy center. This recipe is for the latter. It’s probably the cookie recipe I make the most often in our house because we LOVE oatmeal chocolate chip cookies!
INGREDIENTS FOR OATMEAL CHOCOLATE CHIP COOKIES
- unsalted butter – softened, room temperature
- sugar – a combination of brown sugar and white sugar are used
- molasses – a little extra molasses intensifies the brown sugar flavor (almost like caramel) and also adds a deeper color to the cookie
- eggs – room temperature
- vanilla extract
- all-purpose flour
- old fashioned rolled oats (not quick oats)
- baking soda – reacts with the brown sugar and molasses to produce a chewier cookie in the center but also contributes to the spread of the baked cookies
- table salt
- chocolate chips or chunks – dark, semi-sweet, and milk chocolate all work well, but my favorite kind to use is semi-sweet chocolate chunks
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES
STEP 1: COMBINE DRY INGREDIENTS
In a large mixing bowl, combine flour, baking soda, and salt. (Sifting not necessary here!)
STEP 2: CREAM BUTTER AND SUGAR
In a a separate mixing bowl, cream together butter, brown sugar, white sugar, and molasses. If you’re using a stand mixer, mix on medium speed.
STEP 3: ADD EGGS AND VANILLA
Once the butter and sugars are creamed together, beat in eggs one at a time. Stir in vanilla.
STEP 4: ADD DRY TO WET MIXTURE
Add flour to butter mixture. Stir to combine, but don’t over mix! Just stir enough until flour is incorporated into the wet mixture.
STEP 5: ADD CHOCOLATE AND OATS
Fold chocolate chips and oats into the batter. If you have the time, chill the batter in the refrigerator for an hour. Chilling the dough will prevent the cookies from becoming too flat when baking.
STEP 6: BAKE
Bake the cookies until the edges start to brown and crisp, but the center is still soft. You should take the cookies out of the oven before the center looks completely done, because the cookies will continue to set while they rest and cool completely.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar
- ½ cup white sugar
- 2 tablespoons molasses
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line baking tray with parchment paper.
- COMBINE DRY INGREDIENTS: In a large mixing bowl, combine flour, baking soda, and salt.
- CREAM BUTTER AND SUGAR: In a a separate mixing bowl, cream butter, brown sugar, white sugar, and molasses on medium speed.
- ADD EGGS AND VANILLA: Once the butter and sugars are creamed together, beat in eggs one at a time. Stir in vanilla.
- ADD DRY TO WET MIXTURE: Add flour to butter mixture. Stir to combine, but don’t over mix! Just stir enough until flour is incorporated into the wet mixture.
- ADD CHOCOLATE AND OATS: Fold chocolate chips and oats into the batter.
- If you have the time, chill the batter in the refrigerator for an hour. Chilling the dough will prevent the cookies from becoming too flat while baking.
- BAKE: Bake the cookies for 11 to 12 minutes, or until the edges start to brown and crisp, but the center is still soft. You should take the cookies out of the oven before the center looks completely done, because the cookies will continue to set while they rest. Cool completely and serve!
