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Let’s dive into a recipe that’s sure to become your new favorite: Oatmeal Chocolate Chip Cookies. Imagine the perfect blend of hearty oats and rich, melty chocolate chips, all wrapped up in a cookie with a gloriously chewy texture. These cookies are straightforward, fun to make, and utterly delicious. Get ready to fill your kitchen with the warm, inviting aroma of home-baked goodness!
Table of Contents
Why You’ll Love this Recipe
- They are a delightful twist on the classic chocolate chip cookie, with the goodness of oats and charm of chocolate chips.
- The texture is just right – chewy yet soft, making every bite a delightful experience.
- This recipe is incredibly versatile and forgiving, making it perfect for bakers of all skill levels.
Oatmeal Chocolate Chip Cookies Ingredients
- Unsalted Butter
- Light Brown Sugar
- Sugar
- Instant Vanilla Pudding
- Eggs
- Vanilla Extract
- Flour
- Cinnamon
- Baking Soda
- Salt
- Old Fashioned Oats
- Semisweet Chocolate
*Scroll to Printable Recipe Card below for detailed amounts!
How to Make Oatmeal Chocolate Chip Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 20
- Preheat Oven and Prepare Baking Sheets:
- Preheat your oven to 350°F.
- Line two baking sheets with parchment paper or lightly grease them.
- Cream Butter and Sugars:
- In a large bowl, cream together the softened butter, light brown sugar, and sugar until the mixture is light and fluffy.
- Add Pudding Mix and Wet Ingredients:
- Beat in the instant vanilla pudding mix until well blended.
- Add the eggs and vanilla extract, and continue to mix until well incorporated.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Mix Dry Ingredients into Wet Mixture:
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in Oats and Chocolate:
- Gently fold in the old fashioned oats and 1 cup of the semisweet chocolate chips. (feel free to measure the chocolate chips with your heart!)
- Form Cookies:
- Drop ½ inch rounded spoonfuls of the dough onto the prepared baking sheets. (I use a cookie scoop for this and it’s super easy)
- Press a few of the remaining chocolate chips on top of each cookie for extra chocolatey goodness.
- Bake:
- Bake in the preheated oven for 10-12 minutes or until the edges turn a light golden brown. (The key to keeping them chewy is not to over bake)
- Cool:
- After taking them out of the oven, lightly press 4-5 chocolate chips into the top of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Storage and Reheating Instructions
How to Store Oatmeal Chocolate Chip Cookies:
To keep your cookies tasting fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week.
How to Reheat Oatmeal Chocolate Chip Cookies:
If you find your cookies have become a bit stiff a few seconds in the microwave will rejuvenate them beautifully, bringing back that just-baked warmth and chewiness.
Helpful Tips & Substitutions
Can This Be Frozen?
Yes, these cookies are freezer-friendly! After they’ve cooled, lay them out on a baking sheet and freeze until solid. Then, transfer them into a freezer bag or an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature or warm them up in the oven or microwave for a freshly-baked taste.
Can This Be Made Ahead of Time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 3 days before baking. This not only saves time but can also enhance the flavor and texture of the cookies. For the best results, let the dough come to room temperature before baking.
Substitutions & Variations
- For a gluten-free version, use a gluten-free flour blend in place of regular flour.
- Swap out the semisweet chocolate chips for white chocolate, dark chocolate, or even butterscotch chips for a different twist.
- Add in nuts like walnuts or pecans for an added crunch.
Helpful Cooking Notes
- Ensure your butter is at room temperature for easier mixing.
- Be careful not to overmix the dough as this can lead to tough cookies.
- The key to chewy cookies is not overbaking them. They should be just set and lightly golden around the edges.
- Letting the dough rest in the refrigerator for at least 30 minutes before baking can enhance the flavor and texture of the cookies.
Try Some of our Other Favorite Cookie Recipes
Oatmeal Chocolate Chip Cookies are perfectly chewy, delightfully sweet, and easy to make. Dive into baking bliss today!
INGREDIENTS
- 1 stick Unsalted Butter, softened to room temp
- ¾ cup Light Brown Sugar, packed
- ¼ cup Sugar
- 3.4 oz Package of Instant Vanilla Pudding
- 2 Eggs, room temp
- 2 tsp Vanilla Extract
- 1 cup Flour
- ½ tsp Cinnamon
- ½ tsp Baking Soda
- ½ tsp Salt
- 2 cups Old Fashioned Oats
- 1 cup Semisweet Chocolate, plus ½ cup extra for the top of the cookies
INSTRUCTIONS
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two baking sheets with parchment paper or lightly grease them.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, light brown sugar, and sugar until the mixture is light and fluffy.
- Add Pudding Mix and Wet Ingredients: Beat in the instant vanilla pudding mix until well blended. Add the eggs and vanilla extract, and continue to mix until well incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cinnamon, baking soda, and salt.
- Mix Dry Ingredients into Wet Mixture: Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Fold in Oats and Chocolate: Gently fold in the old fashioned oats and 1 cup of the semisweet chocolate chips. (feel free to measure the chocolate chips with your heart!)
- Form Cookies: Drop ½ inch rounded spoonfuls of the dough onto the prepared baking sheets. (I use a cookie scoop for this and it's super easy). Press a few of the remaining chocolate chips on top of each cookie for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn a light golden brown. (The key to keeping them chewy is not to over bake)
- Cool: After taking them out of the oven, lightly press 4-5 chocolate chips into the top of each cookie. Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
NOTES
Storage and Reheating Instructions
How to Store Oatmeal Chocolate Chip Cookies:
To keep your cookies tasting fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week.How to Reheat Oatmeal Chocolate Chip Cookies:
If you find your cookies have become a bit stiff a few seconds in the microwave will rejuvenate them beautifully, bringing back that just-baked warmth and chewiness.Helpful Tips & Substitutions
Can This Be Frozen?
Yes, these cookies are freezer-friendly! After they’ve cooled, lay them out on a baking sheet and freeze until solid. Then, transfer them into a freezer bag or an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply let them thaw at room temperature or warm them up in the oven or microwave for a freshly-baked taste.Can This Be Made Ahead of Time?
Absolutely! You can prepare the dough ahead of time and store it in the refrigerator for up to 3 days before baking. This not only saves time but can also enhance the flavor and texture of the cookies. For the best results, let the dough come to room temperature before baking.Substitutions & Variations
- For a gluten-free version, use a gluten-free flour blend in place of regular flour.
- Swap out the semisweet chocolate chips for white chocolate, dark chocolate, or even butterscotch chips for a different twist.
- Add in nuts like walnuts or pecans for an added crunch.
Helpful Cooking Notes
- Ensure your butter is at room temperature for easier mixing.
- Be careful not to overmix the dough as this can lead to tough cookies.
- The key to chewy cookies is not overbaking them. They should be just set and lightly golden around the edges.
- Letting the dough rest in the refrigerator for at least 30 minutes before baking can enhance the flavor and texture of the cookies.
NUTRITION
Serving: 20gCalories: 173kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 17mgSodium: 126mgPotassium: 106mgFiber: 2gSugar: 18gVitamin A: 30IUVitamin C: 0.002mgCalcium: 21mgIron: 1mg
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