Chocolate chip oatmeal cookies combine the hearty texture of oats with the sweet, indulgent flavor of chocolate chips, creating a delightful treat that’s perfect for any occasion. These cookies are crisp on the edges, chewy in the middle, and packed with rich chocolate flavor. Here’s a detailed recipe to help you make the best chocolate chip oatmeal cookies ever.
Ingredients
- 1 cup unsalted butter, at room temperature
(Ensure the butter is soft but not melted for the best texture) - 1 cup light brown sugar, packed
(Brown sugar adds moisture and a rich, caramel-like flavor) - 1/2 cup granulated sugar
(For sweetness and to help with cookie spread) - 1 large egg, at room temperature
(Brings moisture and structure to the cookies) - 1 large egg yolk, at room temperature
(Helps make the cookies rich and chewy) - 1 tablespoon pure vanilla extract
(For a delicious, aromatic flavor) - 2 cups unbleached all-purpose flour
(Provides structure to the cookies) - 1 cup rolled oats
(Quick-cooking or old-fashioned oats work well; they add a chewy texture) - 1 teaspoon baking powder
(Helps the cookies rise and become fluffy) - 1 teaspoon baking soda
(A leavening agent that helps cookies spread) - 1 teaspoon kosher salt
(Or 3/4 teaspoon regular table salt, to enhance flavors) - 3 cups semi-sweet chocolate chips
(For chocolatey goodness; adjust to taste)
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Cream the Butter and Sugars:
- In a large mixing bowl, beat together 1 cup of unsalted butter, 1 cup of packed light brown sugar, and 1/2 cup of granulated sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Add Eggs and Vanilla:
- Beat in 1 large egg and 1 large egg yolk, one at a time, ensuring each is fully incorporated before adding the next. Then mix in 1 tablespoon of pure vanilla extract.
4. Mix Dry Ingredients:
- In a separate bowl, whisk together 2 cups of unbleached all-purpose flour, 1 cup of rolled oats, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1 teaspoon of kosher salt (or 3/4 teaspoon of regular salt).
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in Chocolate Chips:
- Gently fold in 3 cups of semi-sweet chocolate chips until evenly distributed throughout the dough.
7. Scoop the Dough:
- Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
8. Bake:
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies will continue to cook slightly after removing them from the oven, so be careful not to overbake.
9. Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to move.
Tips for Perfect Chocolate Chip Oatmeal Cookies
- Butter Temperature: Make sure the butter is at room temperature for optimal creaming. It should be soft enough to press with your finger but not melted.
- Oats: Both quick-cooking and old-fashioned oats work well in this recipe. Quick-cooking oats will make the cookies slightly softer, while old-fashioned oats provide a chewier texture.
- Chill the Dough: If you find the dough is too soft or sticky, chilling it in the refrigerator for about 30 minutes can make it easier to handle and help the cookies maintain their shape during baking.
- Measuring Flour: For the best results, measure your flour by spooning it into the measuring cup and leveling it off with a knife. This helps avoid adding too much flour, which can make cookies dry.
- Cookie Size: For evenly sized cookies, use a cookie scoop or tablespoon to portion the dough. This ensures uniform baking and appearance.
- Storage: Store cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze the cookies for up to 3 months. To freeze, place them in a single layer on a baking sheet to harden, then transfer to a freezer bag or container.
These chocolate chip oatmeal cookies are a delightful twist on a classic favorite, combining the hearty texture of oats with the rich sweetness of chocolate chips. Perfect for sharing with family and friends or enjoying as a treat yourself, this recipe guarantees cookies that are both satisfying and delicious. Enjoy baking and indulging in these perfect homemade cookies
