These irresistible Oatmeal Chocolate Chip Cookies blend wholesome oats with decadent chocolate in every bite. Ready in just 26 minutes, they strike the perfect balance between hearty and indulgent – delivering 2g of fiber alongside sweet, melty chocolate chips. Whether you’re packing them for lunch boxes or serving them warm with milk, these 235-calorie treats hit all the right notes of comfort and satisfaction. The chewy oats and rich chocolate create a classic cookie that’s both nostalgic and crave-worthy.
Ingredients Section
- Butter: 1 cup unsalted, ensure it’s at room temperature for smooth mixing
- Sugars: 1 cup each of granulated and light brown sugar for perfect sweetness balance
- Eggs: 2 large, they help bind everything together
- Vanilla Extract: 1 teaspoon for aromatic flavor
- Rolled Oats: 2½ cups old-fashioned, will be ground to flour consistency
- All-Purpose Flour: 2 cups, measured correctly for best results
- Leavening Agents: 1 teaspoon each of baking powder and baking soda
- Salt: ½ teaspoon to enhance overall flavor
- Chocolate Chips: 12 ounces, choose semi-sweet or milk chocolate based on preference
Instructions Section
- Preparation: Heat oven to 350°F and prepare baking sheet with parchment paper
- Mix Wet Ingredients: Cream butter with both sugars until fluffy, then blend in eggs and vanilla
- Prepare Oats: Transform oats into flour texture using a blender
- Combine Dry Ingredients: Mix processed oats, flour, salt, baking powder, and baking soda
- Create Dough: Incorporate dry ingredients into wet mixture, then fold in chocolate chips
- Shape and Bake: Drop cookie dough onto prepared sheet, bake 9-11 minutes until tops set
- Cooling: Let rest briefly on baking sheet, then transfer to cooling rack
Baking Tips & Techniques
Hey there, cookie baker! Let’s make these oatmeal chocolate chip cookies turn out amazing. The secret to these cookies is grinding the oats into flour – this gives you that classic oatmeal cookie taste but with a softer texture. When you’re creaming the butter and sugars, beat them until they’re light and fluffy (about 2-3 minutes). This creates air pockets that help make your cookies perfectly chewy. Watch your cookies closely near the end of baking – they should look slightly underdone in the middle when you take them out. They’ll finish setting up as they cool!
Mix It Up: Easy Variations
Love these cookies but want to try something new? You can swap half the chocolate chips for raisins to make them more traditional, or try butterscotch chips for a sweet twist. For extra texture, add 1/2 cup of chopped nuts – walnuts or pecans work great! Want to make them extra special? Sprinkle a little sea salt on top right when they come out of the oven. So good!
Storage Tips
Fresh-baked cookies are the best! Store them in an airtight container and they’ll stay soft for up to 5 days. Pop one in the microwave for 10 seconds before eating for that just-baked warmth. Want to save some for later? The raw cookie dough freezes really well – just scoop it onto a baking sheet, freeze until solid, then transfer to a freezer bag. You can bake them straight from frozen – just add 1-2 minutes to the baking time. They’ll keep in the freezer for up to 3 months!
Oatmeal Chocolate Chip Cookies
Equipment
- Baking sheet
- Parchment paper
- Stand mixer
- Blender
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups old-fashioned rolled oats
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 ounce semi-sweet chocolate chips or milk chocolate
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
- Add the oats to a blender and blend until they’re the texture of flour. In a separate bowl, combine the flour, blended oats, salt, baking powder, and baking soda.
- Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
- Scoop cookies onto prepared baking sheet. Bake at 350 degrees F for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set. Cookies will set up as they cool, so don’t over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
