Move over raisins – Oatmeal Chocolate Chip Cookies are taking over! Get your cookie jar ready – but don’t expect it to stay filled for long!
What is slightly crispy on the outside, chewy inside, and packed with chocolatey goodness? Why, oatmeal chocolate chip cookies, of course! I love oats! I could, and often do, eat them every day. Whether in a fruity crumble, overnight oats, or muffins, I know they are packed with vital nutrients, fiber, and antioxidants that are good for blood sugar, metabolism, and heart health.
Of course, I limit my consumption to one of these cookies a day – don’t ask me how – it’s not easy. Ok, I’ll tell you. I make them bigger and only eat half of one at a time. Or I make tiny bite-sized cookies to feel like I’m having more. One for breakfast, one for lunch, and one after dinner. Those are my secrets. I have learned to enjoy my sweets one small bite at a time. Trust me, it wasn’t easy at first, but it still allowed me to indulge without guilt.
Use A Cookie Scoop for Even Sizing…
Have you ever seen your children fight over the size of a cookie? I have, and it isn’t pretty. “Hers is bigger!” “No, it’s not!” And so on. The solution to that problem is to use a cookie scoop so that all the oatmeal chocolate chip cookies come out the same size. It also ensures accurate baking time for each cookie. Of course, you might still hear that one person has more chocolate chips in their cookie, but let’s be honest – who will sit and count each chocolate chip?
Why You Might Want to Refrigerate the Dough Before Baking Oatmeal Chocolate Chip Cookies
You can bake your oatmeal chocolate chip cookies when the batter is ready. The cookies will spread quite a bit, so make sure you spread them a couple of inches apart on the baking sheet. Another option is to refrigerate the dough for at least 30 minutes. By doing so, the cookies will spread less, yielding a thicker, more chewy cookie.
I often bake them both ways – one tray right away and one after chilling the dough. The reason is simple – I have people in my family who prefer thin, crispier cookies and those who want them fat and chewy. To each his own. As for me, while I like a thick, chewy cookie, I have yet to meet a cookie I did not enjoy.
How to Make Ahead and Store
Oatmeal chocolate chip cookies will stay fresh in an airtight container for up to 2 weeks, so you can easily make them ahead of time. Of course, if you have cookie lovers in your home, they may not last that long. You can freeze the cookies in a freezer bag or container for up to 3 months.
You can also store the dough covered tightly in plastic wrap in the refrigerator for a week or in a freezer bag in the freezer for up to 2 months. Thaw frozen dough overnight in the fridge before baking.
Serving Suggestions
I know you don’t need serving suggestions for oatmeal chocolate chip cookies because they are good anytime. However, if you have children who refuse to eat their vegetables, you can always entice them to take a few bites in exchange for a cookie. Now, I’m not telling you to bribe them; ok, yes, I am. It works. If it can get the kids to try new foods, it’s worth it, in my humble opinion. Roasted Asparagus and Carrots are excellent options in this category.
Also, if you want to try some other delicious oatmeal cookies, I highly recommend Iced Oatmeal Cookies and Oatmeal Pumpkin Cookies – two of my favorites.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup butter softened to room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour
- 2 1/2 cups old-fashioned rolled oats
- 2 cups chocolate chips or chocolate chunks
Instructions
- Start by preheating your oven to 350°F. Get your baking sheets ready by lining them with parchment paper or silicone liners, or give them a light spray with cooking spray.
- Using a stand mixer with a paddle attachment or a handheld mixer in a large bowl, cream the butter and sugars together until they’re light and fluffy, which should take about 1 to 2 minutes.
- Then, mix in the eggs and vanilla until creamy and well-blended, another 1 to 2 minutes. Sprinkle in the baking soda, baking powder, and salt, and mix well.
- Finally, add the flour, oats, and chocolate chips, stirring just until everything is evenly incorporated.
- Scoop the cookie dough into balls, each about 2 tablespoons in size, and place them a couple of inches apart on your prepared baking sheets.
- Bake the cookies in the preheated oven for 9 to 11 minutes or until they are just set and lightly golden. Remember, they’ll continue to cook a bit after you take them out, so don’t overbake!
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