Chocolate chip and oatmeal cookies are our favorite way to do cookies that involve chocolate and for good reason, THEY ARE DELICIOUS! You may want to make these now to see what we mean.
For years, I used to run a baking company and this along with our shortbread cookies were among the most popular items that we sold. These chocolate chip and oatmeal cookies are hardy, perfectly moist and perfectly crisp on the outside. The ideal chocolate chip cookie!
You may think that adding oats into a chocolate chip cookie will change or take away from the pureness of a classic chocolate chip cookie. Nothing can be further from the truth. The oats actually blend right into the batter and you hardly notice them.
It is really the ideal cookie! The best! I know I may be bias but I feel ok in saying this because anyone who has tried it totally agrees it is delicious! You absolutely must give this recipe a try.
Here is what you need to make these delicious and easy chocolate chip and oatmeal cookies:
- All purpose flour- I prefer unbleached King Arthur Flour.
- Old fashioned oats- The old fashioned oats have more body and texture and have not been processed as much as quick cooking oats. Make sure to look at the label on your oats so you are using the right ones.
- Unsalted butter- This is a must when baking.
- Eggs - Large eggs
- Sugar - Your standard granulated sugar.
- Brown sugar- I use light brown sugar in this recipe. I find it has just the right amount of molasses for the these chocolate chip and oatmeal cookies.
- Vanilla extract- Try to buy the real deal here. When shopping for extract look for ones that say real vanilla (usually Madagascar vanilla, Tahitian Vanilla or similar). Avoid ones that say vanilla flavor.
- Salt- I always use kosher salt.
- Baking Soda - I like to remind folks to be aware of how old their baking soda is. If in doubt buy a new one. It is the cheapest ingredient in here.
- Semi sweet chocolate chips- I like using Ghiradelli semi sweet chocolate. Use your favorite brand but try to make sure it is good quality.
These are all standard cookie ingredients and most of this you will probably already have on hand. The one thing I would like to stress for this recipe is semi sweet chocolate chips are essential. Not bittersweet, not milk chocolate. It makes all the difference!
You also want to make sure to work with a good quality chocolate here. It is the star of this cookie so make sure you look for quality! My favorite tried and true baking chocolate is Ghiradelli. It is great quality and not too expensive and I can find it at my local grocery store.
Here are the steps to making these easy oatmeal and chocolate chip cookies:
- Cream butter and sugars together.
- Add your room temperature eggs and vanilla and mix in well.
- Add all your dry ingredients into another bowl and mix well.
- Now mix your wet and dry ingredients together until incorporated.
- Stir in you chocolate chips.
- Scoop your dough onto lines baking sheets.
Whenever I make these cookies I really love to make extra and scoop the dough on to baking sheets and freeze the dough balls for a later day. Once the dough is frozen, usually after 24 hours, I pull the dough balls of the cookie sheet and place in a freezer safe bag in the freezer.
When the urge strikes and I need some cookies, I just take a few out of the freezer and place them on to a cookie sheet and bake. No thawing needed. You will just add a few minutes more to the cooking time.
This has made me a happy girl on many occasions!
You can customize these cookies by adding in your own favorite additions. I have experimented quite a bit with add ins and all of them turn out great!
Here is a list of some of my favorites additions to these oatmeal and chocolate chip cookies:
- Powdered malt
- Nuts (pecans and walnuts are the best for this cookie)
- Mesquite powder. This is the mesquite from the mesquite tree and on its own it is actually very sweet. You can use a little less sugar if you add this in to your cookie batter.
- One of my favorite additions is mini marshmallows! I like to take about 1 cup of mini marshmallows and add that right in with the chocolate chips at the end when mixing. The marshmallows come out all sticky a gooey. So good!
This cookie is perfect on its own and great with additions. It is such a delicious cookie and we know you will fall in love with it too once you try it!
Tips to for making these cookies:
How do I know when my chocolate chip cookies are done?
Chocolate chip cookies can be a bit tricky to tell when they are done. You will know when to take them out of the oven when the edges just start to brown. The center may not look cooked and that is normal. As chocolate chip cookies cool they will solidify and look fully cooked.
Favorite additions to these Oatmeal and Chocolate chip cookies:
I am sort of a purist when it comes to these cookies, however, I do love walnuts or pecans added in for extra crunch and texture. Adding nuts to these cookies actually makes them a traditional cowboy cookie. If you do decide to add nuts to the recipe, make sure you toast them first so they are not raw. You can fold them into the mixed cookie dough.
Freezing your cookie dough:
You can freeze this cookie dough very easily. To do this just scoop out your dough with a small ice cream scoop and place on to a sheet pan. Place the sheet pan in your freezer and freeze overnight. When your dough is frozen, pop them off of the sheet pan and place them in a freezer proof plastic bag and seal it. Place back in the freezer until you are ready to use it. The cookies will store for up to 2 months this way.
How to bake your cookies after they have been frozen:
To bake your cookies that come out of the freezer you will bake them at a lower temperature for just a little longer. For this recipe you will bake them at 350 degrees (instead of 375 degrees) for 12-15 minutes or until the edges begin to brown.
Our Favorite Chocolate Chip and Oatmeal Cookie
- 2 cups All Purpose Flour
- 1 ½ cups good quality semi-sweet chocolate chips
- 1 cup Old Fashioned Oats not quick cooking
- 1 cup Granulated sugar
- ⅔ cup light brown sugar packed
- 2 sticks of room temperature unsalted butter
- 2 eggs (room temperature if you have time)
- 1 tbsp vanilla extract
- 1 tsp baking soda
- Pre heat your oven to 375 degrees
- In a large mixing bowl add your room temperature butter and both sugars
- Mix well for about 2 minutes until the butter mixture is smooth and creamy
- Now add your room temperature eggs and vanilla to the butter mixture and mix well (another minute).
- In a separate bowl add all of your dry ingredients except your chocolate (flour, salt, oats and baking soda) and mix together.
- Now add the dry ingredients to the wet ingredients and mix until it comes together.
- Now stir in your chocolate chips.
- Scoop out your dough on to your baking sheets making sure they are spaced about 1 inch apart. I like to use a small cookie scoop for this. You can also use a heaping tablespoon.
- Bake in the oven for 10 minutes or until the outer edges of your cookies begin to turn brown and the center is light and golden.
- Remove from the oven when done and let cool for at least 30 minutes. Remember the cookies will look undercooked when you first take them out of the oven and that is normal. They will come together when they cool.
- Store in an air tight container for up to 3 days if they make it that long.