Oatmeal Chocolate Chip Cookies Recipe

Let's be honest, the word "oatmeal" in a cookie recipe can sometimes cause a little hesitation.

For many of us, it brings back memories of, well, let's just call them the less exciting members of the cookie jar family.

A Cookie Revelation

My own relationship with oatmeal cookies was once strictly neutral, at best.

I was a dedicated fan of the classic chocolate chip, believing it couldn't be improved upon.

The Great Raisin Debate

My main issue with traditional oatmeal cookies always came down to one ingredient: the raisin.

There's nothing quite as disappointing as expecting a morsel of chocolate and getting a chewy, sweet surprise of a different, and in my opinion, inferior kind.

If you're a raisin enthusiast, I respect your choice, truly.

But this recipe is for those of us who believe chocolate chips make everything better, full stop.

Ingredients Needed for the Recipe

Gathering your ingredients is the first step to cookie greatness. Here is what you'll need:

• All-Purpose Flour: This forms the sturdy backbone of our cookie, giving it structure.
• Baking Soda: Our leavening agent, responsible for that perfect little bit of puff and spread.
• Ground Cinnamon (optional): Adds a whisper of warm spice, but feel free to leave it out if you're a cinnamon skeptic.
• Sea Salt: This is the secret weapon, creating delightful salty bursts that make the chocolate taste even richer.
• Unsalted Butter, room temperature: The foundation of flavor and that wonderfully chewy texture.
• Light Brown Sugar, packed: Brings a deep, molasses-like sweetness and moisture for a soft, chewy cookie.
• Granulated Sugar: Works with the brown sugar to sweeten and helps the cookies spread and crisp slightly at the edges.
• Large Eggs, room temperature: They bind everything together and contribute to the rich structure.
• Vanilla Extract: The essential flavor enhancer that makes the whole cookie taste more, well, like a cookie.
• Rolled Oats: The star of the show, providing a hearty, nutty flavor and that signature chewy, substantial texture.
• Semi-Sweet Chocolate Chips: The other star, because pockets of melted chocolate are non-negotiable.

The Art of the Dough

Making the dough is a simple process, but a few small details make a world of difference.

Using room temperature butter and eggs is one of those details; it ensures everything blends together smoothly and evenly.

How to make Oatmeal Chocolate Chip Cookies?

Follow these steps, and you'll be well on your way to cookie perfection.

Step 1 - Combine the Dry Ingredients

In a medium bowl, whisk together your flour, baking soda, cinnamon (if using), and that wonderful sea salt.

This initial mixing ensures the leavening and salt are evenly distributed, so every bite is consistent.

Step 2 - Cream Butter and Sugars

In the bowl of an electric mixer, beat the softened butter with the brown and granulated sugars on medium-high speed.

Keep going until the mixture becomes pale, fluffy, and wonderfully creamy, which should take about three full minutes.

Step 3 - Incorporate Eggs and Vanilla

Add the eggs one at a time, letting the first one fully blend in before adding the second.

Once both eggs are in, beat the mixture on high for one minute to incorporate air, then mix in the vanilla extract.

Step 4 - Add the Flour Mixture

Turn your mixer down to its lowest speed and gradually add the flour mixture you set aside earlier.

Mix only until the flour has just disappeared into the dough; overmixing at this stage can lead to tough cookies.

Step 5 - Fold in Oats and Chocolate

Now for the good stuff, add the rolled oats and all those glorious chocolate chips to the bowl.

Stir them in until they are just evenly distributed throughout the dough.

Step 6 - The Chill Factor

For the best results, cover the bowl and chill the dough in the refrigerator for at least one hour.

This step is optional, but it prevents the cookies from spreading too much and results in a thicker, chewier texture.

Step 7 - Preheat and Prepare

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or a silicone baking mat.

This preparation prevents sticking and makes for an incredibly easy cleanup, which is always a win.

Step 8 - Scoop the Dough

Using a small cookie scoop or a tablespoon, portion out the dough and place the mounds about two inches apart on your prepared sheets.

This gives the cookies plenty of room to spread out and bake evenly without merging into one giant cookie.

Step 9 - Bake to Perfection

Bake for about 10 minutes, but watch closely, you want the edges to be lightly golden brown.

The center should still look soft, puffy, and slightly underdone; this is the key to a soft and chewy cookie.

Step 10 - Cool Completely

Let the cookies cool on the hot baking sheet for five minutes before moving them.

This allows them to set properly, then transfer them to a wire rack to cool completely, if you can wait that long.

Ingredient Swaps and Twists

This recipe is a fantastic canvas for your own personal touches, so don't be afraid to get creative.

If you're not a fan of cinnamon with your chocolate, simply omit it for a more direct, buttery oat flavor.

For a bit of crunch, a cup of chopped walnuts or pecans would be a wonderful addition.

And for the raisin lovers, you can swap the chocolate chips for one to two cups of raisins, creating your own classic version.

Tips

Here are a few final pointers to ensure your cookies turn out perfectly every single time.

• Don't skip the creaming step, beating the butter and sugar for the full three minutes is crucial for texture.
• A cookie scoop isn't just convenient, it ensures all your cookies are the same size and bake evenly.
• Resist the urge to over-bake, taking them out when the centers look soft is what gives you that dreamy, chewy center.
• If your chocolate chips look a little streaky or white, that's just "bloom" from heat and is perfectly fine to bake with.
• Feel free to use regular table salt if you don't have sea salt, though the flaky kind does add a special touch.

Storing Your Masterpieces

Once completely cooled, store your cookies in an airtight container at room temperature.

They will stay soft and delicious for about 4 to 5 days, if they manage to last that long around your house.

You can also freeze the baked cookies for up to three months, or even freeze the portioned dough balls.

Then you can bake a few directly from frozen whenever a fresh, warm cookie craving strikes, adding a couple minutes to the bake time.