Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies strike the perfect balance between hearty and indulgent, combining wholesome old-fashioned oats with generous pockets of semi-sweet chocolate in every bite. With slightly crisp edges, a soft and chewy center, and a rich buttery flavor deepened by brown sugar and a touch of molasses, these cookies deliver comfort and indulgence in equal measure — no raisins required.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Stand mixer or hand mixer
- Whisk
- Rubber spatula
- Cookie scoop 1.5 tablespoon size for uniform cookies
- Baking sheets Two baking sheets recommended
- Parchment paper or silicone baking mats
- Wire cooling rack
- Measuring cups and spoons
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour about 180g; spoon into cup and level off
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp salt
- 3 cups old-fashioned rolled oats about 270g; do not substitute quick oats
Wet Ingredients
- 1 cup unsalted butter 2 sticks / 225g, softened to room temperature
- 1 cup packed light brown sugar about 200g
- ½ cup granulated sugar about 100g
- 2 large eggs
- 2 tsp vanilla extract
- 1 tbsp molasses optional but recommended; can substitute honey or maple syrup
Mix-ins
- 2 cups semi-sweet chocolate chips about 340g
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. Remove butter from the refrigerator 30–45 minutes ahead so it softens to room temperature.
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt until combined. Set aside — do not add oats yet.
- In a large bowl with a stand or hand mixer, beat the softened butter on medium speed for 1 minute, then add both sugars and beat for 2–3 minutes until light and fluffy. Scrape down the sides of the bowl.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract and molasses. Beat for 1–2 minutes until the mixture is smooth and creamy.
- With the mixer on low, gradually add the flour mixture to the wet ingredients and mix just until no streaks of flour remain — do not overmix.
- Remove bowl from mixer and use a rubber spatula to fold in the rolled oats, then the chocolate chips, until evenly distributed. The dough will be thick and slightly sticky.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 45 minutes, or up to 24 hours. This step is essential to prevent spreading and develop flavor.
- Use a 1.5 tablespoon cookie scoop to portion the dough, roll lightly into balls, and place about 2 inches apart on the prepared baking sheets (about 12 per sheet).
- Bake at 350°F for 11–13 minutes, until the edges are lightly golden and set but the centers still look slightly underdone and shiny — they will continue to set on the pan.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or let cool completely before storing.
Notes
- Don't skip chilling: Refrigerating the dough for at least 45 minutes prevents flat, spread-out cookies and intensifies the flavor.
- Room temperature butter is key: Too cold and it won't cream properly; melted butter causes excessive spreading.
- Measure flour correctly: Spoon flour into your measuring cup and level with a knife — scooping directly packs in too much.
- Use old-fashioned oats: Quick oats absorb more moisture and result in a softer, less chewy cookie. Stick to rolled oats for best texture.
- Don't overbake: Pull cookies when centers still look slightly underdone — residual heat from the pan finishes the job.
- Molasses substitute: Skip the molasses or replace with an equal amount of honey or maple syrup, or add an extra teaspoon of vanilla extract.
- Storage: Store in an airtight container at room temperature for up to 5 days. Add a slice of bread to keep them soft.
- Freeze the dough: Scoop dough into balls, freeze on a sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2–3 minutes to bake time.
- Variations: Swap in dark or white chocolate chips, add ½–1 cup chopped walnuts or pecans, or stir in ½ cup shredded coconut or dried cranberries.
- Reheating: Microwave individual cookies for 10–15 seconds, or warm several in a 300°F oven for 5 minutes for a fresh-from-the-oven taste.
Nutrition
Serving: 1cookieCalories: 185kcalCarbohydrates: 27gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 125mgPotassium: 80mgFiber: 1gSugar: 16gVitamin A: 4IUCalcium: 2mgIron: 6mg
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