Recipe: Best Oatmeal Chocolate Chip Cookies
Pin It
facebook 
twitter 
stumbleupon 
email 
This Best Oatmeal Chocolate Chip Cookie recipe was requested from one of my favorite clients. Remember to always ask me to find a good recipe and I will share it with you. That’s my kind of crazy fun!
Anyway, these cookies are very good. They are a crispy golden brown on the outside and chewy on the inside and are studded with chocolate. These are sure to be a hit! And they’re sort of healthy, right? I guess aside from the copious amounts of sugar and chocolate chips. 😉
Let me show you how to make these delicious Best Oatmeal Chocolate Chip Cookies I adapted from Brown Eyed Baker.
<Don’t like step-by-step pictures? For a standard printable recipe, CLICK HERE or scroll all the way to the bottom>
Here are the ingredients: white wheat flour, baking powder, kosher salt, unsalted butter, brown sugar, granulated sugar, eggs, vanilla extract, old-fashioned rolled oats and semisweet chocolate chips.
Preheat your oven to 350°F (175°C) and adjust your oven racks to low and middle positions. To prepare your baking pan, use either an ungreased cookie sheet, silicone, or parchment paper lined cookie sheet (see below outcome for each option or just CLICK HERE.)
Combine the flour, baking powder and salt in a medium sized bowl.
Whisk to combine and then set aside.
Add your butter and both sugars to a large mixing bowl.
In a mixer on medium speed, mix the butter and sugars until they are light and fluffy. This will take about 3 minutes. You can also use a wooden spoon for this step; however be prepared to use A LOT of muscle to get to a fluffy stage. Key is to use softened butter. Just don’t melt the butter if you forget to leave the butter out for a few hours. It will completely mess up your cookie texture.
Add the eggs, one at a time and thoroughly mix in.
Then add the vanilla extract and mix thoroughly again.
Next add in the flour mixture you set aside. You can either add it in one cup at a time or gently mix with a mixer or wooden spoon. Or you can do it like me. I am impatient and put it all in and gently pulse my stand mixer (I haven’t tried this with a hand-mixer yet.) If you gently pulse the switch, it works every time and doesn’t over-mix.
The general rule when mixing cookie dough or cake/muffin batter is to mix until just about all of the flour – but not all – is incorporated. When you stir in the oats and chocolate chips it will all come together.
Next add in the oats and mix (using the same gentle pulse vs. full on mixer) or stir with a wooden spoon to combine.
Add the chocolate chips and do the same as you did for the oats to combine. Just don’t over mix at any stage starting with the flour or you’ll get a tough cookie. Good to survive life, but not so good to eat.
Using a small cookie scoop or tablespoon, scoop out your desired amount of cookie dough. I found 2 of the small cookie scoop OR tablespoon is the perfect size but it’s your choice. Then roll the cookie dough into balls and place on the desired surface on your cookie sheets (see below for the 3 options and expected results). Be sure to space them at least 2 inches apart.
CLICK HERE to learn how to bake cookies on 3 different surfaces.
Bake the cookies for 12 to 14 minutes at 350°F (175°C).
Bake the cookies until the cookie edges are just turning golden brown, but the middles are still quite pale (you’ll notice it looks a little bit wet in the middle). It will look like they are not done, but they are.
Rest the cookies directly on your baking sheets for 2 minutes and then transfer them to a cooling rack. This helps in 2 ways:
- Allows the cookie to cool enough to stay together. If you move them off the cookie sheet too early, they could crack or break. They still will taste good; they just won’t look as pretty.
- Helps to avoid over-baking if you pull the cookies out a minute or 2 shy of baked. That way it finishes baking on the baking sheet outside the oven and the cookies will not likely over-bake.
Transfer the cookies to a cooling rack to cool completely. It will take approximately 30-minutes – or just enjoy them warm right out of the oven!
_____________________________________________________________________
Want to make really big cookies and become a REAL hero? Just use a large cookie scoop to get the perfect size. You can also just take the desired size dough and roll in a ball.
Place cookie dough ball on one of the 3 surface (see above for the distinct differences of the 3 surfaces). Just space them out (as shown) on the cookie sheet. They won’t spread a ton from the pressed size, however they will expand some.
Flatten the cookie dough ball slightly with your fingers. This will aid in the spreading since it’s such a large cookie.
Bake at 350°F (175°C) and bake for 20-25 minutes (check often so you don’t over-bake).
Remove from oven and allow to cool directly on the cookie sheet for at least 5 minutes. This helps in 2 ways:
- Allows the cookie to cool enough to stay together. If you move them off the cookie sheet too early, they could crack or break. They still will taste good; they just won’t look as pretty.
- Helps to avoid over-baking if you pull the cookies out a minute or 2 shy of baked. That way it finishes baking on the baking sheet outside the oven and the cookies will not likely over-bake.
Transfer cookies to a cooling rack until completely cooled.
The cookies can be stored in an airtight container at room temperature for up to 5 days. The cookie dough can be frozen after mixed, after you scoop and roll the cookie dough (freeze solid on a baking sheet before adding to a zip-top freezer bag) OR after they are baked and cooled. It’s a great thing to prepare quickly for drop-in guests.
These cookies are chewy on the inside and crisp on the outside. A very good cookie to have with your milk!
If you try this recipe for Best Oatmeal Chocolate Chip Cookies, please COMMENT below. I want to hear your results!
Enjoy the comfort of food!
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Printable Recipe:
Best Oatmeal Chocolate Chip Cookies
Print recipe
| Serves | 24 |
| Prep time | 15 minutes |
| Cook time | 13 minutes |
| Total time | 28 minutes |
| Allergy | Egg allergy, Milk Allergy (Dairy), Wheat Allergy (Gluten) |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Child Friendly, Freezable, Pre-preparable, Serve Cold, Serve Hot |
| Occasion | Casual Party |
| Website | Brown Eyed Baker |
Ingredients
- 1 1/2 cup white wheat flour (all-purpose ok)
- 1/2 teaspoon baking powder
- 3/4 teaspoons kosher salt (any salt)
- 1 cup unsalted butter, at room temperature (2 sticks)
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 Large eggs
- 1 1/2 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats (not instant or quick oats)
- 1 1/2 cup semisweet chocolate chips
Note
Recipe URL: https://recipesingoodtaste.com/?recipe=recipe-best-oatmeal-chocolate-chip-cookies
Directions
| Step 1 | Preheat your oven to 350°F (175°C) and adjust your oven racks to low and middle positions. To prepare your baking pan, use either an ungreased cookie sheet, silicone, or parchment paper lined cookie sheet (see above for outcome for each option). | |
| Step 2 | Combine the flour, baking powder and salt in a medium sized bowl and whisk to combine. Set aside. | |
| Step 3 | In a mixer on medium speed, mix the butter and sugars until they are light and fluffy. This will take about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla. You can also use a wooden spoon for this step; however be prepared to use a lot of muscle to get to a fluffy stage. | |
| Step 4 | Add the flour mixture to the mixing bowl and gently pulse the mixer to incorporate the flour (do not turn on mixer at full speed) OR with a wooden spoon or a large rubber spatula. Mix until just about all of the flour in incorporated (when you stir in the oats and chocolate chips it will all come together. | |
| Step 5 | Next add in the oats and mix (using the same gentle pulse vs. full on mixer) or stir with a wooden spoon to combine. Add the chocolate chips and do the same as you did for the oats to combine. Just don’t over mix or you’ll get a tough cookie. Using a small cookie scoop or tablespoon, scoop out cookie dough (I found 2 of the small cookie scoop OR tablespoon is the perfect size). Then roll the cookie dough into balls and place on the desired surface on your cookie sheets (see above for options and expected results).Be sure to space them at least 2 inches apart. Bake the cookies until the cookie edges are just turning golden brown, but the middles are still quite pale. It will look like they are not done, but they are. Just be sure to bake the cookies 12 to 14 minutes at 350°F (175°C). | |
| Step 6 | Rest the cookies on your baking sheets for 2 minutes and then transfer them to a cooling rack until they are cool (about 30 minutes.) | |
| Step 7 | Cookies can be stored in an airtight container at room temperature for up to 5 days. The cookie dough can be frozen after mixed, after you scoop and roll the cookie dough (freeze solid on a baking sheet before adding to a zip-top freezer bag) OR after they are baked and cooled. |
++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
PS: If you see mistakes (i.e., spelling errors or inconsistencies in the recipe), please tell me right away. I appreciate any help I can get!
