The Best Oatmeal Chocolate Chip Cookies
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
11 mins
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Chill Time
2 hrs
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Total Time
2 hrs 21 mins
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Servings
12
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Calories
334 kcal
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Course
Baked Goods
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Cuisine
American
The Best Oatmeal Chocolate Chip Cookies
Description
The Best Oatmeal Chocolate Chip Cookies bring together oats, flour, cinnamon, and chocolate chips with an option to add raisins or nuts for texture and sweetness variety. The use of rolled oats, not instant, ensures a heartier bite and genuine oat flavor. The dough is creamed thoroughly with sugars and butter, then chilled for at least two hours to firm up before baking.
Baking chilled dough helps the cookies maintain their shape, producing a soft, chewy texture rather than spreading thin and crisp. Cinnamon adds a gentle spiced note without overwhelming the chocolate and oats. The option to add raisins or nuts allows customization based on preference.
These cookies store well airtight at room temperature for about a week, or they can be frozen for months, as can the dough itself. Chilling the dough before baking is a key step to getting the desired texture and flavor depth.
The recipe suits those aiming for classic oatmeal-chocolate chip cookies with an easy method and balanced sweetness, adaptable with optional mix-ins for variety.
Ingredients
- 1 egg large
- ½ cup butter softened to room temp, unsalted
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned rolled oats not instant or quick cook, whole
- ¾ cup all-purpose flour
- ½ to 1 teaspoon cinnamon added to taste
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 semi-sweet chocolate chips heaping cup
- ½ cup raisins optional and to taste, or nuts
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Cookies keep fresh sealed at room temperature for up to 1 week or frozen for up to 6 months.
- Unbaked cookie dough can be stored refrigerated for up to 5 days or frozen up to 4 months for future baking.
- Chilling the dough is essential for proper texture and to prevent excessive spreading during baking.
- You may customize with optional raisins or nuts according to taste preferences.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 334kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 82mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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