Oatmeal Chocolate Chip Cookies Recipe
Chewy, buttery oatmeal cookies studded with melty chocolate chunks and toasted oats that offer the perfect balance of wholesome texture and indulgent sweetness.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">170g unsalted butter, softened</li><li class="ingredients-single-item">150g brown sugar, packed</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">2 large eggs, room temperature</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">180g all-purpose flour</li><li class="ingredients-single-item">5g baking soda</li><li class="ingredients-single-item">3g salt</li><li class="ingredients-single-item">2g ground cinnamon (optional)</li><li class="ingredients-single-item">200g old-fashioned rolled oats</li><li class="ingredients-single-item">200g semi-sweet chocolate chips or chunks</li><li class="ingredients-single-item">100g chopped walnuts or pecans (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer or electric hand mixer</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper or silicone baking mats</li><li class="equipment-single-item">Cookie scoop (4cm/1.5-inch diameter)</li></ul>
BAKE SMARTER
Kitchen Converter
Quickly switch between common baking units without leaving the recipe.
Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C and position racks in the upper and lower thirds. Line two baking sheets with parchment paper. For extra nutty flavor, spread half the oats on a baking sheet and toast them in the oven for 8-10 minutes until fragrant and lightly golden. This optional step adds depth to your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). This pre-mixing ensures even distribution of leavening agents throughout the dough.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes. Don't rush this step – proper creaming creates tiny air pockets that help your cookies achieve the perfect texture. The mixture should lighten in color and appear somewhat fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until fully incorporated. The mixture should look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Over-mixing at this stage will develop the gluten and result in tough cookies, so mix until you just see the flour disappear.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Fold in the oats (both toasted and untoasted if using), chocolate chips, and nuts (if using) with a rubber spatula until evenly distributed. The dough will be thick and slightly sticky.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>For best results, chill the dough for at least 30 minutes (or up to 24 hours). This resting period allows the oats to absorb moisture and the flavors to meld together, resulting in better texture and deeper flavor. The chilled dough will also spread less during baking, creating thicker cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a cookie scoop, portion the dough into balls about 4cm in diameter (approximately 40g each) and place them on the prepared baking sheets, spacing them about 5cm apart to allow for spreading. Slightly flatten the tops of the dough balls with your palm.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 11-13 minutes, rotating the pans halfway through, until the edges are golden brown but the centers still look slightly underdone. The cookies will continue to firm up as they cool. For crispier cookies, bake 1-2 minutes longer.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove from oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. This brief resting period allows them to set properly without breaking. Enjoy warm for the molten chocolate experience or cool for a more developed flavor profile.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Why should I toast some of the oats before adding them to cookie dough?
Toasting a portion of the oats develops a nutty flavour and creates depth in your cookies. This simple extra step enhances the overall taste profile by adding complexity and a pleasant roasted note. The contrast between toasted and untoasted oats also creates a more interesting texture in the finished cookies.
What's the secret to achieving chewy centres with crispy edges in oatmeal cookies?
The secret lies in proper creaming of butter and sugars, not overmixing the dough, chilling before baking, and precise timing in the oven. Pull cookies out when edges are golden but centres look slightly underdone. Brown sugar and oats help retain moisture, while the proper baking time ensures that perfect texture contrast.
Can I freeze oatmeal chocolate chip cookie dough for later baking?
Absolutely! Portion the dough into balls, freeze them on a tray until solid, then transfer to a freezer bag. Store for up to 3 months. When ready to bake, place frozen dough balls directly on a baking sheet and add 1-2 minutes to the baking time—perfect for having fresh cookies whenever the craving strikes.
Want to try something else in ...
More recipes you might like
Keep exploring with more recipes from What's Baking.
