Sometimes you just need a classic and these Oatmeal Chocolate Chip Cookies are just that. They are soft cookies with buttery crisp edges, and they have chewy hearty oats in every bite. The melty chocolate adds perfect pockets of gooey chocolate too. It's a favourite that can be enjoyed any time of the day.
These cookies are the best. They have the perfect amount of crisp, chew, thickness, and gooeyness throughout.
The pairing of oats and chocolate is one of my favourites! The subtle hints of cinnamon added brings more depth to these warm and cozy cookies.
With no chill time required, they are also so easy to bake. Let's get to baking!
Step by step instructions
Here is how to make and bake these Oatmeal Chocolate Chip Cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard 2 tbsp ice cream scoop.
Step 1: Mix dry ingredients. In a bowl, add the flour, oats, baking soda, baking powder, cinnamon, and salt. Stir to combine and set aside.
Step 2: Whisk butter and sugars. In a bowl, add the melted butter, brown sugar, and white sugar. Whisk to combine for 2-3 minutes.
Step 3: Add in eggs and vanilla. Whisk the eggs and vanilla in for another minute, scraping the sides of the bowl as needed.
Step 4: Make the dough. Combine the dry and wet ingredients together with a spatula. Gently fold just until a soft cookie dough forms!
Step 5: Add chocolate chips. Mix in the chocolate chips. Do not over-mix!
Step 6: Scoop. Bake 6 cookies per tray, spacing them equally apart from one another.
Step 7: Bake. The cookies bake for 13-15 minutes. For more raw and gooey cookies, bake them for 13 minutes. For crispier edges and soft middles (my personal favourite), bake them for 15 minutes.
FAQ
How do I store these cookies?
These cookies stay good stored in an airtight container for up to 1 week on the counter.
Can I freeze these cookies?
You may also freeze the baked cookies. One completely cooled, place into a freezer-safe Ziplock bag. To reheat, place in a 300°F oven for 5 minutes, air fryer for 2-3 minutes, microwave for 15 second intervals, or leave on the counter to thaw to room temperature.
To freeze the cookie dough, scoop the cookie dough onto a baking sheet and freeze. Once solid, transfer into a freezer-safe Ziplock bag. Bake them straight from the freezer - they may bake for a few minutes longer.
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Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 2 cups rolled oats
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3/4 cups unsalted butter melted and slightly cooled
- 3/4 cups dark brown sugar
- 1/4 cups white sugar
- 2 large eggs room temperature
- 1 tbsp vanilla
- 3/4 cups semi-sweet chocolate chips
Instructions
- Preheat the oven to 350℉/176℃. Line a baking tray with parchment paper and set aside. Melt the butter and allow it to cool as you prep the rest of the ingredients.3/4 cups unsalted butter
- In a bowl, add the flour, oats, baking soda, baking powder, salt, and cinnamon. Stir to combine and set aside.1 1/2 cups all-purpose flour, 2 cups rolled oats, 1 tsp cinnamon, 1 tsp baking soda, 1/2 tsp baking powder, 1/4 tsp salt
- In a large bowl, add the butter, white sugar, and brown sugar. Whisk together to combine (about 2 minutes).3/4 cups dark brown sugar, 1/4 cups white sugar, 3/4 cups unsalted butter
- Add in the eggs and vanilla. Continue whisking for a minute or so until well combined.2 large eggs, 1 tbsp vanilla
- Add in the dry ingredients. With a spatula, gently fold until a soft cookie dough forms. Sprinkle in the chocolate chips and mix a few more times to incorporate them. Don't over-mix!3/4 cups semi-sweet chocolate chips
- Scoop the cookies 6 at a time on the baking tray, spacing them evenly apart from one another. Place extra chips on top.
- Bake for 13-15 minutes. For gooey-er middles, bake for 13 minutes. For crispier edges, bake for 15 minutes.
- Allow to cool, and enjoy! These cookies are so delicious!
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