Oatmeal Chocolate Chip Cookies are soft, chewy and delicious with a touch of chocolate and spice in every bite.
I love cookies but I was not a fan of oatmeal cookies when I was growing up. I have always found oatmeal to be a strange food. It can be bland and boring or can carry so much flavor and spice depending on how it’s prepared. As I got older, I grew to love oatmeal more and more, but I still sometimes need a little chocolate in my oatmeal cookies.
The best part about making oatmeal cookies is that there is a lot of room to play with spices that will blend well with the dough. Adding chocolate, cinnamon, raisins, or walnuts can drastically change the taste of the cookie but they are each delicious in their own way.
I really like making oatmeal chocolate chip cookies because it’s the perfect balance of that oatmeal taste and chocolate for me. And it’s simple to make which is always a bonus! I love how the cookie is soft and chewy. It’s the perfect treat for any sunny day.
Check out the Make section of MCG for more fun recipes like desserts and savory dishes.
Ingredients
I wanted to really let the oatmeal and chocolate chips be the star of these oatmeal chocolate chip cookies. Which means that I didn’t really want to add to many spices or extra ingredients. Although nothing was really stopping me besides my desire to stay simple. The remaining ingredients are cookie classic although I did opt for brown sugar to add a little hint of spice.
Process
Making the dough
The first step, as is usual with cookies, is making the dough. To start, I creamed together the sugar and butter until smooth and fluffy. Although brown sugar has a molasses additive, the sugar should fluff up just like granulated sugar would.
Then I added in an egg and vanilla to make the wet batter for the oatmeal chocolate chip cookies. It is important to scrape down the sides of the bowl while mixing in the egg. The butter can get stuck to the sides and cause clumping. And while butter is delicious, a giant chunk isn’t pleasant.
I prepared the dry ingredients in a separate bowl. I wanted to whisk everything together to get rid of any dry clump and make sure that the mixture was fine powder (minus the oatmeal). Then it’s time to add the dry ingredients into the wet!
Because of the oatmeal, the dry ingredients are a bit drier than they would be with other cookies. So, I decided to add the dry mixture in batches to help get a consistent mix for the cookie dough. I always end up somewhere around 6 to 8 batches of additions. But there is very little downtime between them.
Finally, I used a spoon to add in the chocolate chips which are the final touch in these oatmeal chocolate chip cookies. The dough is fairly thick at this point so mixing with the stand-mixer can end up being a little tough (do-able but I don’t recommend it). This is also where any desired mix-ins could be added as well. You can always opt for nuts for a less sweet addition.
shaping and baking
Before baking the cookies, I scooped out the cookie dough to make 1-inch balls. It’s okay if the shape ends up being a bit oblong. I feel like mine ended up looking more like pentagonal trapezohedra than balls. Then I placed all of the shaped cookie dough in the fridge.
The more I bake, the more I like throwing cookie dough in the fridge before baking. It gives the butter a chance to firm back up which, in turn, gives a better shape during the bake. I know that most cookie recipes don’t call for it but, unless there is a time-sensitive reaction going on, I would very much recommend chilling the dough.
Finally, it’s time to bake! I love how cookies ooze out to change from a ball into the classic cookie disc. It is definitely a reaction that I like to watch when they are in the oven. I let the cookies cool for about 5 minutes on the baking tray before transferring them to a cooking rack.
Reflections
I think cookies are my favorite food. They are like a food group onto itself when it comes to my diet… which may not be a good thing… But either way, these oatmeal chocolate chip cookies are delectable. I love the texture of the oatmeal combined with the not-so-sweet sweetness of the chocolate. And the brown sugar gives the cookie that kiss of flavor to make them irresistible.
Lessons
Make it Your Own
The great part about cookies is that you can change up the flavor by just changing the mix-ins. The classic oatmeal cookie has raisins. But that’s not my jam. I like raisins but, for some reason, I just don’t want them in my oatmeal cookies. I found a new love of oatmeal cookies when I changed the add-ins to be chocolate chips. It was a bit more accessible for me. And then I went further by adding in walnuts. I am curious to try other nuts out as well.
recipe
Oatmeal Cookies
Ingredients
- 1 ½ Cup Brown Sugar
- 1 Cup Butter softened
- 1 Teaspoon Vanilla Extract
- 1 Egg
- 2 Cups Oatmeal
- 1 ½ Cup All-Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- ½ Teaspoon salt
- 1 Cup Miniature Semisweet Chocolate Chips
Instructions
- Preheat the oven to 350° Fahrenheit.
- In a large bowl, cream the brown sugar and butter until smooth and fluffy.
- Stir in the vanilla extract and eggs until fully combined. The mixture should have a smooth and light texture.
- In a separate bowl, mix together the oatmeal, all-purpose flour, baking soda, baking powder, and salt.
- In batches, combine the oatmeal mixture into the butter mixture until fully combined.
- Using a wooden spoon – stir in the chocolate chips and incorporate throughout the whole mixture.
- Roll out cookies into 1-inch balls. Let chill for 15 minutes.
- Bake for 10 – 12 minutes or until the edges of cookies are golden brown. Allow them to cool slightly on the baking sheet before removing them to a wire rack
- Enjoy!!
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