Easy Oatmeal Chocolate Chip Cookies
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These Easy Oatmeal Chocolate Chip Cookies are one of my favourite cookie recipes. Something about an oatmeal cookie is so satisfying and hearty, and somehow feels less indulgent than a regular chocolate chip cookie (if you ignore the calories). These cookies are both chewy and crisp, with a soft centre and a beautiful golden edge. The combination of brown and white sugar gives them added depth, making them even more delicious than a normal chocolate chip cookie. Simple to make and delicious, what more could you ask for?
TOTAL TIME
- Preparation Time – 15 minute
- Cooking Time – 12-15 minutes a batch
- Total Time – Under 30 minutes
INGREDIENTS
The ingredients for these Easy Oatmeal Chocolate Chip Cookies are easy to source from any grocery store. You don’t need to purchase gourmet chocolate, just make sure that you use a good quality chocolate chip.
- 1 cup Unsalted butter softened (your finger should be able to press into the butter easily)
- 3/4 cup Brown sugar
- 3/4 cup White sugar
- 2 Eggs
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 tsp Vanilla Extract
- 2 cups Rolled oats
- 1 cup Chocolate chips semisweet
CAN I USE QUICK OATS INSTEAD?
Quick oats and rolled oats are similar, but definitely not interchangeable. Quick oats are thinner, and cook quicker with a smoother texture. Texture is a large part of what makes these cookies so delicious. The large flake rolled oats create a textured, chewy cookie that would not be possible with quick oats.
SHOULD YOU CHILL OATMEAL COOKIE DOUGH?
This cookie dough does not need to be chilled, however it would not suffer from it either. Anytime a cookie is baked from a chilled dough it will stay a bit thicker and spread less. This cookie is dense to begin with, and as such doesn’t spread much anyways. If you multiply the recipe and the dough is sitting for some time, you may wish to refrigerate the dough while it is waiting between batches to ensure it doesn’t get too warm.
WHAT CHOCOLATE CHIPS SHOULD I USE?
You want to make sure you use good quality chocolate chips. I buy Bakers, President’s Choice, or Ghirardelli brand. I always use semi sweet chips because I like dark chocolate. If you‘d prefer, you can use milk chocolate, just make sure they are good quality otherwise you’ll end up with a waxy flavourless chip in an otherwise delicious dessert.
THESE COOKIES ARE HUGE! CAN I MAKE THEM SMALLER?
We like large cookies in our home, but you can definitely make them smaller if you’d like. Just make sure to adjust your baking time accordingly. When you take your cookies out of the oven, the centre should look almost underdone while the edges are starting to turn golden.
INGREDIENT SUBSTITUTIONS
HOW CAN I MAKE THIS RECIPE GLUTEN FREE?
You can easily buy gluten free oats (just check the label). You could likely use gluten free flour as well, just use a trusted brand because it can sometimes change the density of your bake.
HOW CAN I MAKE THIS RECIPE VEGAN?
You could substitute aqaufaba for your eggs, and use vegan margarine to make this recipe vegan.
HOW CAN I MAKE THIS RECIPE DAIRY FREE?
You could easily substitute margarine for butter without issue.
EQUIPMENT FOR CHOCOLATE CHIP COOKIES
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Below is a list of the main equipment/kitchen tools needed to make these Easy Chocolate Chip Cookies.
- Kitchen Aid Mixer – You can certainly make these cookies by hand if you don’t own a mixer, but the batter is very thick and will be hard to stir once you add the oats. I highly recommend purchasing a good mixer if you are able to do so. I adore my Kitchen Aid Professional mixer. It can handle even the heaviest of batters with ease. In addition, it has a large 6.6 L bowl which can accommodate up to three batches of this dough at once
- Cookie scoop (3 tbsp) – I strongly recommend a cookie scoop in order to make equally sized cookies, and perfectly round dough balls. I love my OXO cookie scoop so much that I own it in three sizes. I use the 3 tbsp large scoop in this recipe.
- Parchment Paper – I highly recommend lining your cookie sheets with parchment paper to ensure they don’t stick. Paper Chef is my favourite brand, and comes in a large format roll that is easy to cut to any size.
- Spatula
- Baking Pans (x2)
COOKING DIRECTIONS
These Oatmeal Chocolate Chip Cookies are simple to make, and the entire recipe can be prepared in one bowl. A few tips will ensure perfect cookies every time:
- Use softened, not melted butter. The softened butter creates a nice creamy mixture with the sugar, but still allows the cookie to keep more of it’s shape than if it were entirely melted.
- Use a cookie scoop to ensure that all your cookies are of equal size.
- Don’t overbake your cookies: take them out of the oven when the middle still looks slightly underdone.
MAKE AHEAD STORAGE
You can prepare the batter the day before if you’d like, simply let the dough return to room temperature before scooping it.
These cookies can be stored at room temperature for several days, and frozen for several months.
FINISHED DISH
Enjoy these Easy Oatmeal Chocolate Chip Cookies!
OTHER COOKIES
Chewy Banana Oatmeal Chocolate Chip Cookies
Chocolatey Nutella Hamantaschen
OTHER DESSERT DISHES
Healthy Chocolate Chip Banana Bread
DID YOU MAKE THIS RECIPE?
I’d love to know how it turned out! Please let me know by leaving a comment and rating below and share a picture on Instagram with the hashtag #cooking.with.carbs.
Easy Oatmeal Chocolate Chip Cookies
Equipment
- Kitchen Aid Professional mixer (optional)
- Baking Pans (x2)
- Spatula
- 3 tbsp cookie scoop
Ingredients
- 1 cup Unsalted butter softened (your finger should be able to press into the butter easily)
- 3/4 cup Brown sugar
- 3/4 cup White sugar
- 2 Eggs
- 1 1/2 cups All Purpose Flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 tsp Vanilla Extract
- 2 cups Rolled oats
- 1 cup Chocolate chips semisweet
Instructions
- Preheat your oven to 350 F.
- Put your oven racked into the top two positions.
- In your mixing bowl, mix the softened butter, brown sugar, and granulated sugar until creamy.
- Next, add your eggs and vanilla and mix thoroughly.
- Add your flour, baking soda, and salt and mix.
- Slowly add the rolled oats and chocolate chips and stir until blended. The mixture will be very thick, so be careful not to overwork your mixer!
- Using a 3 tablespoon cookie scoop place your cookie balls onto a lined cookie sheet. A few inches in between should be sufficient.
- Bake for 12-14 minutes.
- If you are using two cookie sheets, switch them halfway.
- Bake until the edges are slightly browned but the centre is still light; this will ensure a soft and chewy cookie.
- After the cookies are firm enough, transfer them to a wire rack to cool fully.
