Chocolate Chip Oatmeal Cookies Recipe – Easy Homemade Recipe

Hello guys. I’m Sarah Joseph, and on this Ella Velvet Bakes, on this blog today I am going to making a Chocolate Chip Oatmeal Cookies, and I’m so excited to be making this as my first blog on Chocolate Chip Oatmeal Cookies Recipe. 

These oatmeal cookies are soft and chewy, loaded with loads of rolled oats and chocolate chips. They are so easy to make, and they always bake up so beautifully. This is one of my favorite oatmeal cookie recipes. Today, let’s see how to make these soft and chewy oatmeal chocolate chip cookies in five simple steps.

So, that’s the first step. Let’s prepare our cookie dough.

Equipment For Chocolate Chip Oatmeal Cookies Recipe

• Large mixing bowl (for dry ingredients)
• Medium mixing bowl (for wet ingredients)
• Hand mixer (or whisk)
• Rubber spatula
• Measuring cups
• Measuring spoons
• Ice cream scoop or cookie scoop
• Spoon
• Baking tray (cookie sheet)
• Parchment paper
• Cooling rack
• Oven

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Ingredients For Chocolate Chip Oatmeal Cookies Recipe

• All-purpose flour
• Baking soda
• Salt
• Rolled oats (old-fashioned) or quick-cooking oats
• Chocolate chips (plus extra for topping)
• Softened butter
• Brown sugar
• Granulated (white) sugar
• Vanilla extract
• 1 large egg

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Optional (For Freezing)

• Parchment paper
• Freezer-safe bag or airtight freezer container

Step-by-Step Instructions For Chocolate Chip Oatmeal Cookies Recipe

Mix together all the dry ingredients apart from sugar in a bowl. Add in the flour, salt, and baking soda, and whisk them together so that the baking soda and salt get evenly distributed in the flour.

Now let’s add in the oats. We can use old-fashioned rolled oats or quick cooking oats. Add in the chocolate chips, and let’s reserve some so that we can use them to top the cookies later.

Mix everything together and keep it aside.

Now we need to combine all the rest of the ingredients in another bowl. Add in the softened butter and sugar. Here we use both brown sugar and white granulated sugar to get that right moistness and chewiness in our cookies.

Now cream the butter and sugar. Here I’m using a hand mixer to mix them together. We can also do this by hand with the help of a whisk if we feel comfortable.

Don’t forget to scrape down the sides of the bowl in between.

Once they turn light and fluffy, let’s add in the vanilla extract and one egg, and whisk until they are well combined and turn creamy.

This creamy mixture can create very small air pockets, which, when heated up in the oven along with the other leaveners, help the cookies puff up beautifully and make them light and airy.

Now we have two bowls, one with the dry ingredients and the other one with the wet ingredients. Let’s mix them together to form our cookie dough.

While mixing, make sure there are no dry patches left behind.

Now our cookie dough is ready. This is a cookie dough that doesn’t need to be refrigerated before baking.

Take small portions of dough, about one and a half tablespoons, using a spoon or an ice cream scoop for even measurement, and place them on our prepared baking tray.

We need to take care to keep our cookies about the same size to help them bake at the same rate in the oven.

Press the top of the cookie dough gently with a spatula before taking them into the oven.

Leave about one and a half to two inches of space between the cookie dough because they will spread a little more while baking.

Top the cookies with some more chocolate chips to make them more decadent and look more appealing.

Now they are ready to go into the oven.

Bake at 350 degrees Fahrenheit in a preheated oven for 10 to 12 minutes, or until the edges are slightly golden in color.

Just when they come out of the oven, the center may remain pale and soft to the touch. It may seem underbaked, but it will firm up as the cookies cool down.

If we bake them for too long, the cookies will become crispy and lose their softness and chewiness in the center.

I love to let the cookies stand on the baking tray itself for about 2 to 3 minutes, and then transfer them onto a cooling rack to cool down completely.

These cookies are soft and perfectly chewy with a crispy edge. They are super delicious and, at the same time, loaded with the goodness of whole grains, soluble fiber, and the nutrients from oats.

So these chocolate chip oatmeal cookies are an awesome treat for our taste buds. They will also keep you fuller for longer and keep you energized.

If you want to freeze the cookie dough, you can freeze it. Just drop spoonfuls of cookie dough onto a parchment-lined baking tray and freeze the shaped cookie dough.

Once frozen, transfer them into a freezer bag and keep them in the freezer.

Whenever you want to make some cookies, just take them out and place them on a baking tray. Then preheat the oven to 350 degrees Fahrenheit and bake for 12 to 14 minutes, or until the edges turn golden.

I hope you like this soft and chewy oatmeal chocolate chip cookie recipe, and I hope you will make it at home.

I’m sure your beloved ones will love it.

If you like this blog, please give your valuable thumbs up. Please don’t forget to share this recipe with your friends who love cookies.

Thank you so much for your love and support.

Thanks for reading this review, and see you next time.

Simple Baking Tips – Chocolate Chip Oatmeal Cookies Recipe

Making Chocolate Chip Oatmeal Cookies is easy, but a few simple tips can help you get soft, chewy cookies every time.

Use softened butter, not melted butter

Softened butter creams better with the sugar and gives the cookies a light, chewy texture. If the butter is too warm, the cookies may spread too much while baking.

Don’t overmix the cookie dough

Once you add the dry ingredients, mix just until everything comes together. Overmixing can make the cookies tougher instead of soft and tender.

Watch the baking time carefully

Take the cookies out when the edges are lightly golden and the centers still look a little soft. They will continue to bake on the hot baking sheet as they cool, giving you perfectly soft and chewy oatmeal chocolate chip cookies.

Frequently Asked Questions

1. Can I use quick oats instead of old-fashioned rolled oats?

Yes! Both quick oats and old-fashioned rolled oats work well in this recipe. Quick oats will give the cookies a slightly softer texture, while old-fashioned oats make them a little chewier.

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2. Why are my oatmeal cookies hard instead of soft?

This usually happens when the cookies are baked for too long or too much flour is added. For soft and chewy cookies, remove them from the oven when the edges are lightly golden and the centers still look slightly soft.

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3. Can I freeze the cookie dough?

Absolutely! Scoop the cookie dough onto a parchment-lined baking tray and freeze until firm. Then transfer the dough balls to a freezer-safe bag. You can bake them straight from the freezer by adding 2 to 3 extra minutes to the baking time.

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4. How should I store Chocolate Chip Oatmeal Cookies?

Let the cookies cool completely before storing them. Keep them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, freeze the baked cookies for up to 3 months and thaw them at room temperature before serving.

See This Also

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Quick Recap For Chocolate Chip Oatmeal Cookies Recipe