Do not be deceived-these Oatmeal Chocolate Chip Cookies are unlike any you've ever tasted before. Crisp on the outside and chewy inside, with a buttery flavor complemented by rich chocolate chips. Serve them with a hot cup of coffee or a cold glass of milk. 🍪
For more variations, check out my oatmeal raisin cookies and oatmeal coconut cookies. I've put them all to the test, and they've passed with flying colors, approved by each member of our cookie-loving clan.
How to Make Oatmeal Chocolate Chip Cookies
Note: The full instructions are provided on the recipe card below.
Preheat oven to 375°F, and line the baking sheet with parchment.
Cream Butter and Sugars
Incorporate Eggs and Flavorings
Prepare Dry Ingredients
Combine Wet and Dry Mixtures
Add Oats and Chocolate Chips
Chill the Dough
Shape and Bake
Camila's Tips and Advice
After using the cookie scoop, I recommend rolling each portion into a firm ball with your hands before placing them on the baking sheets and chilling the dough. This simple step makes cookies look neater and more uniform, avoiding uneven edges.
One common mistake when making oatmeal chocolate chip cookies is not properly measuring the ingredients, especially the flour. Too much flour can make the cookies dry, so it's essential to measure accurately or use the spoon and level method when measuring flour. Additionally, be cautious not to overbake the cookies, as they can become hard and crispy instead of soft and chewy.
Old-fashioned rolled oats provide the best texture for oatmeal cookies. Avoid using quick oats or steel-cut oats, as they can change the texture of the cookies.
Chilling the dough for at least 30 minutes before baking helps solidify the fats in the dough, preventing the cookies from spreading too much during baking. It also allows the flavors to meld together for a richer taste.
Keep an eye on your cookies as they bake. They should be golden brown around the edges but still slightly soft in the center when you remove them from the oven. Remember that they will continue to cook on the baking sheet after you take them out of the oven.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents them from breaking apart.
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Preheat the oven to 375°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until the mixture becomes light and smooth, about 5 minutes. Be sure to scrape down the sides and bottom of the bowl as needed to ensure thorough mixing.
Add the eggs one at a time into the butter and sugar mixture, making sure each egg is well incorporated before adding the next. Stir in the vanilla extract and honey.
In a separate bowl, combine the flour, cornstarch, cinnamon, and baking soda.
Add the dry ingredient mixture to your butter and sugar mixture, and mixing low speed until everything is thoroughly combined.
Gently stir in the oats and chocolate chips to complete your cookie dough.
Transfer the dough to a bowl, cover tightly with plastic wrap, and refrigerate until firm, about 1 hour or overnight. Chilling the dough helps in handling and also enhances the flavor.
Use a #40/1.5-T cookie scoop with a wire trigger or your hands to form firmly packed 1.5-tablespoon-sized dough balls. Place these dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. Bake for 12 to 15 minutes. Although the cookies may appear underdone at this stage, they will firm up as they cool. Allow them to cool on the baking tray.
Continue shaping and baking batches of cookies with the remaining cookie dough. Refrigerate the dough between batches to maintain its consistency.
Notes
How to Store Allow them to cool to room temperature, then transfer them to an airtight container or a resealable plastic bag. You can store the cookies at room temperature for up to 3 days or in the refrigerator for up to 5 days in the refrigerator.How to Make Ahead & Freeze Make the cookie dough and refrigerate for up to 3 days. Transfer it to a bowl and tightly wrap it with plastic wrap. When you're ready to bake, simply scoop and follow the recipe instructions. The cookie dough can also be frozen for up to 3 months. To freeze, roll it into balls and place them in a single layer on a baking sheet in the freezer for 1 hour or until solid.Then, transfer the frozen dough balls to a sealed bag, removing any air. You can bake them directly from the freezer, adding 1-2 extra minutes if needed. If you have baked cookies to freeze, let them cool and store them with parchment paper or foil between layers. They can be frozen for up to 3 months. Thaw at room temperature before serving.
Nutrition
Nutrition Facts
Easy Oatmeal Chocolate Chips Cookies
Amount per Serving
Calories
172
% Daily Value*
Fat
8
g
12
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
20
mg
7
%
Sodium
57
mg
2
%
Potassium
52
mg
1
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
15
g
17
%
Protein
2
g
4
%
Vitamin A
155
IU
3
%
Vitamin C
0.1
mg
0
%
Calcium
19
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
