Oatmeal Chocolate Chip Cookies are soft, chewy, sweet, and loaded with chocolate chips. They will take you straight back to your childhood!
These cookies are super easy to make and will be loved by all. One batch makes a whopping four dozen cookies, so this recipe is great for potlucks or to freeze!
OATMEAL CHOCOLATE CHIP COOKIES
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Oatmeal Chocolate Chip Cookies are about as classic as homemade molasses cookies. There’s just something nostalgic about biting into one of these. You’ll find a ton of oatmeal chocolate chip cookie recipes out there, but I can verify that this one meets all of the criteria for a perfect cookie. They are soft on the inside and crisp on the outside. These cookies have the perfect amount of chewy goodness. And, perhaps most importantly, they have just the right amount of chocolate.
To create this recipe, I combined my classic oatmeal cookies with my faithful chocolate chip cookies and the results couldn’t have been better!
How to make Oatmeal Chocolate Chip Cookies:
As with many cookie recipes, you’ll want to cream the butter and sugars together. You can do this by hand, but it’s much easier with an electric hand or stand mixer. You’ll want your butter to be softened and it will mix perfectly with the sugar.
From there, the process is simple. Going forward, you can either continue using your mixer on low speed or move to a traditional wooden spoon method.
You’ll mix in your eggs and vanilla. Then you’ll mix in the dry ingredients including the oats, as well as the chocolate chips and nuts.
The trick to getting perfectly soft and chewy Oatmeal Chocolate Chip Cookies is to take them out of the oven before they are fully cooked and allow them to sit on the hot baking sheet for about five minutes before transferring them to a cooling rack. This allows them to finish cooking all the way through without getting overly crisp.
How to freeze cookies:
When freezing anything, you want to remove as much air as possible. Trapped air is what causes freezer burn.
The trick I use when freezing cookies is to place them in a resealable freezer bag. I squeeze out as much air as possible. Then, I seal the bag except for a small opening. This may sound weird but it’s effective – I use my mouth to suck out any remaining air. I can’t believe I’m admitting that! But it works!!!
The most effective way to suck out all of the air would be to use a vacuum sealer, but when I’m freezing things like cookies I want the ability to take a few out at a time. That’s why I choose the resealable bag – air sucking out method.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup sugar
- 1 cup packed brown sugar
- 2 eggs slightly beaten
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ tsp cinnamon
- 3 cups quick cooking oats
- 1 cup chocolate chips
- 1 cup walnuts
Instructions
- Preheat the oven to 375 degrees. Line baking sheet with silpat or parchment.
- In a medium bowl or using your stand mixer, cream together butter, white sugar, and brown sugar. Beat in eggs one at a time, then stir in vanilla. Combine flour, baking soda, salt, and cinnamon in a separate bowl and stir into the creamed mixture. Mix in oats, chocolate, and nuts.
- Use a small or medium cookie scoop and drop dough 2 inches apart on cookie sheet. Flatten each cookie slightly.
- Bake for exactly 8 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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