With these Oatmeal Chocolate Chip Cookies there is no need to decide between oatmeal or chocolate chip cookies. These ones have both!
These Oatmeal Chocolate Chip Cookies are one of my favourites. Not only are they delicious, they hit all the right “cookie” notes for me. With a sweet, buttery cookie that is chewy in the middle and crispy around the edges and with the texture of oatmeal and the hits of chocolate, too!
These Oatmeal Chocolate Chip Cookies are the love child of chocolate chip cookies and oatmeal cookies. They are soft and buttery like chocolate chip cookies, but with the added texture of oatmeal.
These cookies keep well for days in a cookie jar. Not that they’ll last that long :)
Cook’s Notes for Oatmeal Chocolate Chip Cookies
If you are familiar with baking chocolate chip cookies, you will find these cookies bake up the same way. They are “done” when they are golden around the edges, but still a bit wet looking in the centre.
If you prefer a really crispy cookie, leave them in the oven a couple of minutes longer.
These cookies will be soft as you transfer them to a cooling rack, so lift carefully. They will firm up as they cool.
Many baking recipes specify unsalted butter, as unsalted butter is generally the best, freshest butter, since it has not salt (a preservative) to extend its shelf life. That said, even if a recipe specifies unsalted butter, you can use salted butter. Simply reduce the amount of salt in the recipe by 1/4 tsp. for every 1/2 cup of butter in the recipe.
Oatmeal Chocolate Chip Cookies
Lovely buttery cookies, with rolled oats and chocolate chips.
- 1 cup all purpose flour
- 1/2 cup white sugar
- 1/2 cup light brown sugar
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt reduce to 1/4 tsp if using salted butter
- 1/2 cup salted or unsalted butter at room temperature
- 1 large egg
- 1/4 tsp vanilla
- 3/4 cup large flake old fashioned rolled oats
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup white sugar
In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, mix together the flour, sugar, brown sugar, baking powder, baking soda and salt. Add the butter, egg and vanilla and beat well until mixture comes together as a moist dough. Stir in the oatmeal until combined, then stir in the chocolate chips. Cover bowl with plastic wrap and pop into the fridge for 1 hour.
Preheat oven to 350F.
Remove dough from fridge and scoop out a rounded Tbsp of dough. Form into small balls. Dip ball into white sugar and place onto a large, ungreased cookie sheet sugar side up. Be sure to leave plenty of space between your balls (4 inches apart is best) and place them at least 2 inches in from the edge of the pan, as they will spread as they bake. If you have to bake several batches, pop the bowl with the dough back in the fridge while the first batch bakes. (I usually get 20-22 cookies)
Bake in preheated oven for 13-15 minutes, or until golden around the edges, but paler and still moist looking in the middle. For really crispy cookies, leave in the oven a few minutes longer. Remove from oven and allow to sit on the baking sheet for 1 minute, then carefully (they will be soft) remove to a cooling rack. Cookies will firm up as they cool.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!