Today we're tackling chewy on the inside, every so slightly crispy on the outside Oatmeal Chocolate Chip Cookies! You guys know I love cookies and I have gotten really really good at making them. Take for example my Best Chocolate Chip Cookie Recipe, its amazing. The beauty of that recipe is it also doubles as an epic base when it comes to making different types of cookies, which is how we got here!
Table of Contents
Why I Love This Recipe
2023 is the year of the cookie here on What's Gaby Cooking and that is very exciting for all of us!! Every cookie recipe on WGC will be getting additional tips / tricks / photos / details so you guys are armed and ready with the best cookies on the planet. First up: Oatmeal Chocolate Chip Cookies!
The Dalkin fam has been making these Oatmeal Chocolate Chip Cookies recipe on repeat for years. Between my parents, me and my sister, it's a sure bet that there are dozens of Oatmeal Chocolate Chip Cookies in any of our freezers at our respective homes. We're all obsessed.
Oatmeal Chocolate Chip Cookies pass all my cookie standards too - soft and chewy on the inside, just slightly crispy on the outside, and dusted with maldon sea salt on top! Can't go wrong with that perfect combo. I am a big proponent of chocolate chips, be it cherry chocolate chip cookies or double chocolate chip caramel cookies. And if you are looking for a non-chocolate chip cookie, I have the forever classic giant M&M cookies for you!
Ingredients & Substitutions
- Unsalted Butter
- Dark Brown Sugar
- Eggs
- Pure Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Sea Salt
- Baking Powder
- Old-Fashioned Oats
- Chocolate Chips
- Maldon Salt
*For a full list of ingredients and instructions please see recipe card below.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: In a large mixer, combine the softened butter and brown sugar with a paddle attachment. Let combine for 3 minutes.
Step 2: Add the eggs one at a time, followed by the vanilla extract.
Step 3: Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over mix the batter.
Step 4: Add the oats and chocolate chips and combine. Refrigerate batter for at least 1 hour.
Step 5: Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside. Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into the oven and bake for 10-12 minutes. At the 6 minute mark, take the pan out and bang it to deflate the cookies, and then transfer back to the oven and bake until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from the oven, transfer to the cooling rack. Repeat process for remaining dough.
How to Store Oatmeal Chocolate Chip Cookies
I prefer to bake them all, let them cool and then transfer to an air tight container and store in the freezer. Then when it's time to eat, take a few out, let them come to room temp and devour. You can also store them at room temperature for 2-3 weeks.
How to Freeze Oatmeal Chocolate Chip Cookies
In addition to the instructions on how to freeze the cookie above, you can absolutely freeze the dough too! Follow steps 1+2 to make the dough and then portion into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a zip-top bag and save for later. When ready to bake, let them sit on the counter for 15 minutes before baking at the same time and temp listed below.
Tips & Tricks
- What kind of butter to use in these cookies: Use unsalted! I always use unsalted in my baked goods so I can add salt later to my preference!
- Let's talk about creaming together the butter and sugar. You have to let it cream together for 3 minutes to ensure the butter and sugar properly combine. The color should be a pale light yellow.
- I am a scoop and level kinda girl. If you spoon and level, that will not result in enough flour. I scoop my measuring cup into the flour and then use a knife to level it out. When you mix everything together, just mix the dry ingredients until JUST combined. No need to overmix.
- There are 2 ways to chill the dough. If you’re pressed on time, scoop the dough into balls and pop them side by side on a baking sheet and freeze for 20 minutes or chill in the fridge for about an hour. If you don’t want to scoop, then you can chill the entire vessel of dough for 2 hours to really let the flavors come together. If you have time to chill the dough overnight, even better!
- Once the dough has chilled and you’re ready to bake, pop a few extra chocolate chips into each cookie dough ball before transferring them to the baking sheet.
FAQs
How long to bake if dough is frozen?
When ready to bake, let the frozen cookie dough scoops sit on the counter for 15 minutes before baking at the same time and temp listed below.
What makes cookies chewy?
The brown sugar! If you would rather use white sugar, you can, but they won't be as chewy. You'll get a more crispy cookie. You could also do ½ and ½ if you want to split the difference.
More Cookie Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 ½ cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- ½ teaspoon baking powder
- 1 ¾ cups old-fashioned oats
- 12 oz chocolate chips
- maldon sea salt flakes for dusting
Instructions
- In a large mixer, combine the softened butter and brown sugar with a paddle attachment. Let combine for 3 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for at least 1 hour.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into the oven and bake for 10-12 minutes. At the 6 minute mark, take the pan out and bang it to deflate the cookies, and then transfer back to the oven and bake until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from the oven, transfer to the cooling rack. Repeat process for remaining dough
- Cool the cookies completely before packing up and storing in an air-tight container.
Absolutely delicious and not too sweet like other oatmeal cookies. But don’t preheat oven before you start as you have to chill dough for an hour before you bake! 13 min was perfect for baking the 2” scooped dough.
Was just coming here to say steps one and two should be swapped. Looking forward to making these!
Just made them… so easy and you are right! Dark Brown Sugar is the way to go!!
I made these last night and they were so delicious! The whole family loved them. It is a fantastic recipe-- the salt on top was *Chef's Kiss*! They really are Perfect!
Could you make these into a bar?
Hi, Just watched the Instagram reel. Would you pleases explain what and why you take the cookies out of the oven and the swirl them around with a round metal cut-out. I went through the above notes and could not find a mention. These look great! Thanks
just so they are a perfect circle
A household favorite!!! I could eat these for breakfast!!
Scoop and level!!!!!! OMG finally I’m not being shamed into spooning and leveling. Gotta love the realness.!!! ❤️❤️❤️❤️❤️ Making these tonight so excited
Has anyone made theses with one cup dark brown sugar instead of one and a half?
These are some of my favorite cookies ever. Thank you so much for sharing!
My go to oatmeal cookie recipe! Only changes I make though is that I brown the butter and use gluten-free flour (Cup4Cup). Also, highly suggest making these with butterscotch chips. Absolutely delicious.
If i use 1 tbsp scoop, how long should i bake them for?
1 tbsp is a pretty small cookie - I havent tested it that size so I would just keep your eyes on them
I made these as directed except used light brown sugar since that’s what I had on hand. I’m not sure if that’s what made the difference but I found these kind of dry and did not flatten like the picture. Perhaps the dark would have made a difference otherwise maybe another egg?
I only only have salted butter. Will that be ok?
Should I omit the 1 tsp salt?
yes!! omit the extra salt
The flavor was great but these came out really flat and thin. Could it be an altitude issue or ?????
could be altitude! didd you melt the butter or use room temp?
Excellent and easy. Mine didn't flatten out much but actually prob stayed chewier that way!