Oatmeal Chocolate Chip Cookies
With crunchy edges and soft interiors, lots of oats, and packed with chocolate chips, these oatmeal chocolate chip cookies are a mega crowd pleaser.
I have been on an Oatmeal Chocolate Chip Cookie kick and I can’t be stopped. There is something about warm cookies with slightly crunchy edges and deliciously soft interiors that is the ultimate chef’s kiss. And paired with coffee=heaven.
What Makes These Oatmeal Chocolate Chip Cookies Special?
Their deliciousness, of course, but more specifically they don’t require refrigeration before baking, and can be whipped up in about 30 minutes. They are packed with oatmeal and chocolate chips, and are overall one of the easiest and arguably most delicious treats around.
Tip And Tricks For Oatmeal Chocolate Chip Cookies
1.) Using a cookie scoop is a game changer. This is the cookie scoop I use. Using a cookie scoop to measure cookie dough provides uniform cookies that bake evenly.
2.) Add a few chocolate chips to the top of each cookie before baking. This will give them a professional appearance when baked.
3.) When the cookies are finished baking, use a large round cookie cutter or a spoon to correct any wonky edges, making the cookies nice and round. Here is a video showing how a round cookie cutter can be used. I usually use a spoon to correct any wonky edges.
4.) Gauging when to pull cookies from the oven can be difficult. As a general rule of thumb, pull cookies when they are nice and golden on the outside, but still soft looking in the center. Once pulled from the oven, leave the cookies on the hot sheet for ten minutes before transferring to a wire rack. They will finish baking on the tray, giving a crispy edge with a soft interior.
5.) Spoon and level flour for an accurate measurement.
Properly Measuring Flour
Many seasoned bakers recommend weighing ingredients for optimal accuracy—this isn’t bad advice. I do have a scale, and for macarons, and other delicate pastries, I do weigh ingredients. But for cookies, I find spoon and leveling the flour a sufficient technique, for the most part. Simply, fluff the flour gently, and using a spoon, spoon the flour into the measuring cup, and once it’s domed over the measuring cup, simply scrape away the excess flour with a knife, back into the bulk flour. Why is this important? Too much flour is a nasty culprit of many baked goods going awry, creating heavy, dense and dry bakes. Measuring the flour correctly provides a whole new world of baking—yielding light desserts that are delicate and delicious.
Storing The Cookies
These cookies are best eaten warm, but can be stored up to five days in an airtight container.
Final Tip
This recipe allows for creativity. Any variety of chocolate chips, nuts or dried fruit can be used. Further, fill these cookies with your favorite buttercream or icing for delicious whoppie pies.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup salted butter, lightly softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 egg, cold
- 1/2 tsp vanilla
- 1 1/2 cup old fashioned rolled oats
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 3/4 cup chocolate chips + more for topping the cookies
Instructions
- Preheat oven to 350 degrees F. Line two baking trays with parchment paper or silicone mats. Set aside.
- Using a mixer fitted with the paddle attachment, beat butter and sugars on medium speed for 1-2 minutes. Scrape sides of the bowl as needed.
- Add the egg and vanilla to the mixing bowl, and beat on medium speed until incorporated, about 10 more seconds.
- In a separate bowl stir together the oats, flour, salt, and baking soda.
- Place the dry ingredients into the wet ingredients and mix on low speed until blended. Scrape bowl as needed, bringing any dough at the bottom to the top. Give a final mix on medium-low speed for a few seconds.
- Add chocolate chips to the mixing bowl and mix on low speed until just incorporated.
- Scoop cookies onto the prepared baking sheets (3 tablespoons or 1.5 ounce balls). Bake cookies for 6 minutes. Rotate pans and cook another 6-8 minutes, or until the edges are golden brown, but the center still looks slightly soft. When cookies are baked and pulled from the oven, immediately take a spoon and gently shape any wonky edges back into a circle. This must be done immediately when the cookies are still very hot.
- Let cookies rest on tray for ten minutes before transferring to a wire rack to cool.
You May Like These…
