Perfect Oatmeal Chocolate Chip Cookies

Today we're tackling chewy-on-the-inside, ever-so-slightly-crispy-on-the-outside Oatmeal Chocolate Chip Cookies: old-fashioned oats, dark brown sugar, and a full 12 ounces of chocolate chips, finished with flaky sea salt. They're built on my Best Chocolate Chip Cookie Recipe, the base that launched half the cookies on this site. If you're an over-the-top dessert person, my Slutty Brownies are the maximalist cousin, and my 26 Best Cookie Recipes roundup has the whole extended family. ```

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

• 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.

Substitutions & Swaps

🌾 Oats

• Old-fashioned rolled oats (called for) - The whole point; they keep their shape and deliver the chew
• Quick oats - Work in a pinch; softer, more uniform crumb, less texture
• Never steel-cut - They don't hydrate in cookie dough; you'll be eating gravel
• Certified gluten-free oats - Pair with a 1:1 GF flour blend for a fully GF batch

🍫 Chocolate

• Chocolate chips (called for) - Hold their shape for classic pockets
• Chopped dark chocolate bar - Melts into layered pools and shards; the bakery-style flex
• Milk chocolate - Sweeter and softer; cut the brown sugar by a couple tablespoons to compensate
• White chocolate + dried cherries - The riff that disappears fastest at a bake sale

🍬 Sugar

• Dark brown sugar (called for) - Maximum chew and a toffee depth; it's the signature of this cookie
• Light brown sugar - Milder caramel note, slightly less moisture; still very good
• Half white sugar - Crispier, flatter cookie; do it on purpose or not at all

🧈 Butter & Flour

• Unsalted butter, softened (called for) - You control the salt; the Maldon finish brings the drama
• Browned butter - Nutty upgrade; chill it back to solid before creaming or the dough spreads
• 1:1 gluten-free flour blend - Swaps cleanly; rest the dough the full hour so the blend hydrates
• Skip coconut oil - It melts at a different temperature and the spread goes sideways

➕ Add-Ins

• Toasted walnuts or pecans - A cup, roughly chopped; toast them first or don't bother
• Shredded coconut - Half a cup pushes it toward my coconut chocolate chip cookies territory
• Raisins - If you must; I won't stop you, but the chocolate was the point
• Cinnamon (½ teaspoon) - Warms the whole batch without reading as "spice cookie"

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

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