Oatmeal chocolate chip cookies are a delightful treat that combines the hearty texture of oats with the rich, sweet taste of chocolate chips. These cookies are perfect for any occasion, whether you’re baking for a family gathering, a holiday, or just because you crave something sweet and comforting. This recipe will guide you through making chewy, delicious oatmeal chocolate chip cookies that everyone will love.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups semisweet chocolate chips
- 1 cup chopped walnuts or pecans (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes.
- Add the eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the oats and chocolate chips: Stir in the oats, chocolate chips, and nuts (if using) until evenly distributed throughout the dough.
- Scoop and bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
FAQs
1. Can I use quick oats instead of old-fashioned rolled oats? Yes, you can use quick oats, but the texture of the cookies will be slightly different. Old-fashioned rolled oats provide a chewier texture, while quick oats will make the cookies a bit softer.
2. How do I store oatmeal chocolate chip cookies? Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies for up to 3 months. To freeze, place the cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container.
3. Can I make the dough ahead of time? Yes, you can make the dough ahead of time and refrigerate it for up to 3 days. You can also freeze the dough for up to 3 months. To freeze, scoop the dough into balls and freeze on a baking sheet until solid, then transfer to a freezer-safe bag. Bake the frozen dough balls directly from the freezer, adding a few extra minutes to the baking time.
4. Can I substitute the chocolate chips with other mix-ins? Absolutely! You can substitute the chocolate chips with white chocolate chips, butterscotch chips, dried cranberries, or raisins. Feel free to get creative with your mix-ins.
5. Why are my cookies spreading too much? If your cookies are spreading too much, it could be because the dough is too warm. Try chilling the dough for 30 minutes before baking. Also, make sure your baking sheets are cool before placing the dough on them.
6. Can I make these cookies gluten-free? Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Make sure to use a blend that is suitable for baking to achieve the best texture. Also, ensure that your oats are certified gluten-free.
7. What can I serve with oatmeal chocolate chip cookies? These cookies are delicious on their own, but they pair wonderfully with a glass of cold milk, a cup of coffee, or a scoop of vanilla ice cream for an extra indulgent treat.
Enjoy baking and savoring these chewy oatmeal chocolate chip cookies! If you have any other questions or need further assistance, feel free to ask. Happy baking!