These soft and chewy oatmeal chocolate chip cookies are a delightful twist on a classic favorite. Packed with semi-sweet chocolate chips and a touch of cinnamon, they offer a perfect balance of sweetness and texture. Whether you're baking for a special occasion or just looking for a comforting snack, these cookies are sure to become a household favorite.
Why You’ll Love This Recipe
Oatmeal chocolate chip cookies are a timeless treat, and this recipe takes them to the next level. The combination of old-fashioned oats and semi-sweet chocolate chips creates a cookie that’s both hearty and indulgent. The addition of cinnamon gives it a warm, comforting flavor that pairs perfectly with the sweetness of the chocolate. These cookies are soft and chewy on the inside with a slightly crisp exterior, making them the perfect snack with a glass of milk or a cup of coffee. Plus, the dough can be refrigerated for up to 5 days, so you can enjoy fresh-baked cookies whenever you want!
Ingredients
- 1 large egg
- ½ cup (1 stick) unsalted butter, softened to room temperature
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1½ cups old-fashioned whole rolled oats (not instant or quick-cook)
- ¾ cup all-purpose flour
- ½ to 1 teaspoon ground cinnamon, to taste
- ½ teaspoon baking soda
- Pinch of salt (optional and to taste)
- 1 heaping cup semi-sweet chocolate chips
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a large bowl, using an electric mixer, cream together the egg, softened butter, light brown sugar, granulated sugar, and vanilla extract on medium-high speed until well combined and fluffy, about 4 minutes.
- Add the old-fashioned oats, all-purpose flour, ground cinnamon, baking soda, and salt (if using) to the creamed mixture. Mix on low speed until just combined, being careful not to overmix.
- Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Using a large cookie scoop or a ¼-cup measure, form approximately 11 equal-sized dough balls. Place them on a plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Chilling the dough helps prevent excessive spreading during baking.
- When ready to bake, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place the chilled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. If the dough is very firm, you may gently flatten the tops slightly to encourage even baking.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers are just set, even if slightly undercooked, pale, and glossy in the center. Avoid overbaking to maintain a soft and chewy texture.
- Remove from the oven and allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Servings and Timing
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 10-12 minutes
- Total Time: Approximately 2 hours 25 minutes
- Servings: 11 large cookies
- Kcal: Approximately 200 kcal per cookie
Variations
- Add nuts: Add a handful of chopped walnuts, pecans, or almonds for extra crunch and flavor.
- Dark chocolate: Use dark chocolate chips for a richer, slightly less sweet flavor.
- Dried fruit: Try adding raisins, cranberries, or chopped dried apricots to enhance the texture and flavor.
- Spices: Experiment with spices like nutmeg or ginger to create a unique twist on this classic recipe.
Storage/Reheating
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months. Just be sure to place a piece of parchment paper between layers if stacking them in the container.
- Reheating: To reheat, simply place the cookies on a baking sheet and warm them in the oven at 350°F (175°C) for 5 minutes, or microwave for 10-15 seconds.
FAQs
How can I make my oatmeal chocolate chip cookies extra chewy?
For extra chewiness, make sure not to overbake the cookies. Remove them from the oven when they are still slightly undercooked in the center, and allow them to cool on the baking sheet. The residual heat will continue cooking them and give them that chewy texture.
Can I use quick oats instead of old-fashioned oats?
It’s best to use old-fashioned rolled oats in this recipe, as they give the cookies the perfect texture. Quick oats may result in a slightly different texture and may absorb too much moisture, leading to a drier cookie.
Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free flour blend to replace the all-purpose flour. Make sure to also use certified gluten-free oats to ensure they are completely gluten-free.
How long should I chill the cookie dough?
Chilling the dough for at least 2 hours is ideal. If you're short on time, you can chill for as little as 30 minutes, but longer chilling helps prevent spreading during baking and enhances the flavor.
Can I make these cookies without eggs?
Yes, you can substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes to thicken) or use a store-bought egg replacer.
Why are my cookies spreading too much while baking?
If your cookies are spreading too much, it may be because the dough wasn’t chilled enough before baking. Make sure to refrigerate the dough for at least 2 hours, and ensure the butter is softened but not melted.
Can I freeze the cookie dough?
Yes! You can freeze the cookie dough for up to 3 months. Scoop the dough into balls, place them on a baking sheet to freeze, and once frozen, transfer the dough balls to an airtight container or zip-top bag. When you're ready to bake, bake from frozen, adding a couple of extra minutes to the baking time.
What is the best way to store leftover cookies?
Store the leftover cookies in an airtight container at room temperature to keep them soft and chewy. If you want to extend their freshness, you can freeze them.
How do I know when the cookies are done baking?
The cookies are done when the edges are set, and the centers are just barely set, even if they appear slightly glossy or undercooked. They will firm up as they cool.
Can I add other mix-ins to this cookie dough?
Definitely! You can add other mix-ins like coconut flakes, chopped chocolate, or even crushed pretzels to make these cookies even more exciting.
Conclusion
These oatmeal chocolate chip cookies are the perfect balance of chewy, sweet, and comforting. With a simple mix of pantry staples, you can create a batch of cookies that everyone will love. Whether you enjoy them fresh from the oven or stored for later, these cookies will be a hit every time you make them. Try this recipe for your next baking session, and enjoy a treat that’s both satisfying and indulgent!
The Best Oatmeal Chocolate Chip Cookies
- Total Time: ~2 hours 25 minutes
- Yield: 11 large cookies
- Diet: Vegetarian
Description
These soft and chewy oatmeal chocolate chip cookies are the perfect blend of hearty oats, sweet semi-sweet chocolate chips, and warm cinnamon. They’re easy to make, packed with flavor, and have a perfectly chewy texture with a slightly crisp edge. Whether you're baking for a special occasion or simply craving a classic treat, this oatmeal chocolate chip cookie recipe will become your go-to favorite!
Ingredients
Ingredients:
- 1 large egg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1½ cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ to 1 teaspoon ground cinnamon (to taste)
- ½ teaspoon baking soda
- Pinch of salt (optional)
- 1 heaping cup semi-sweet chocolate chips
Instructions
Instructions:
- In a large bowl, using an electric mixer, cream together the egg, softened butter, light brown sugar, granulated sugar, and vanilla extract until fluffy (about 4 minutes).
- Add the oats, flour, cinnamon, baking soda, and salt (if using). Mix on low speed until just combined—avoid overmixing.
- Gently fold in the chocolate chips until evenly distributed.
- Scoop the dough into 11 equal-sized balls using a large cookie scoop or ¼ cup measure.
- Place on a tray, cover, and refrigerate for at least 2 hours (up to 5 days) to prevent spreading during baking.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Place chilled dough balls onto the sheet, spacing them 2 inches apart. Flatten slightly if needed.
- Bake for 10-12 minutes, or until edges are set and centers look slightly undercooked.
- Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Notes
- Chilling the dough helps prevent spreading and enhances flavor.
- For extra chewiness, do not overbake—cookies firm up as they cool.
- Customize with nuts, dried fruit, or dark chocolate chips for a unique twist.
- Prep Time: 10 minutes
- Chill Time: 2 hours
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
