Soft & Chewy Oatmeal Chocolate Chip Cookies
There’s something undeniably comforting about the aroma of freshly baked cookies wafting through your home—a siren song that draws family and friends into the kitchen. Soft and chewy oatmeal chocolate chip cookies are more than just a treat; they’re a nostalgic hug, a reminder of childhood afternoons filled with laughter, and the perfect way to sweeten any moment.
This recipe is an easy win for busy weeknights or lazy weekends, offering indulgence without excessive fuss. The delightful combination of chewy oats and melty chocolate captures that timeless essence of homemade goodness. These cookies are not only kid-friendly but a real crowd-pleaser, making them a must-bake for any occasion.
Are you ready to indulge your sweet tooth?
Picture this: you’re lounging on the couch, a warm cup of milk in hand, while a plate of soft and chewy cookies freshly emerges from the oven. They’re golden on the edges, slightly gooey in the center, and adorned with chocolate chips that have melted just enough to be irresistible. What if I told you that you can bring this magnificent experience to life in your very own kitchen with just a handful of simple ingredients?
So, are you ready to unlock the secret to your new favorite cookie?
Why You’ll Love This Recipe
These soft and chewy oatmeal chocolate chip cookies are loved by many for countless reasons:
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Easy Prep: The steps are straightforward, making it suitable for bakers of all skill levels.
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Minimal Ingredients: You likely have most of the ingredients in your pantry already!
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Crowd-pleaser: They’re perfect for parties, school snacks, or simply satisfying your own sweet cravings.
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Nostalgic Flavor: With a combination of wholesome oats and rich chocolate, each bite takes you back to your childhood kitchen.
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Customizable: Easy to adapt with your favorite mix-ins, from nuts to dried fruits.
Ingredients
To create these indulgent cookies, gather the following ingredients:
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1 and 1/2 cups all-purpose flour: The backbone of our cookie dough, providing structure and texture.
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1 teaspoon ground cinnamon: A warm spice that elevates the flavor profile.
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1 teaspoon baking soda: The leavening agent responsible for making these cookies light and fluffy.
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3/4 teaspoon salt: Enhances all the flavors.
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1 cup unsalted butter, softened to room temperature: This is the secret sauce for that rich, buttery flavor.
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1 cup brown sugar, packed: The molasses in brown sugar gives depth and moisture.
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1/2 cup granulated sugar: For sweetness and crispness.
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2 large eggs, at room temperature: They bind the ingredients together perfectly.
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1 Tablespoon unsulphured or dark molasses: Adds complexity and moisture.
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2 teaspoons pure vanilla extract: A must-have for that irresistible aroma and flavor.
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3 cups old-fashioned whole rolled oats: Delivering chewiness and heartiness.
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1 and 3/4 cups semi-sweet chocolate chips: Because you can never have too much chocolate!
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Optional flaky sea salt for sprinkling: Elevates the flavor experience and balances sweetness.
Gather your ingredients and prepare to make a batch of cookies that will create memories and satisfy cravings.
Timing
The magic of these cookies lies in their effortless preparation. With the mixing and baking combined, you can have your soft and chewy oatmeal chocolate chip cookies ready in about an hour.
And if you want to extend this delight a bit longer, consider letting the dough chill in the fridge for a while. This can intensify the flavors and enhance the texture, transforming your cookies from simply delightful to utterly decadent.
Step-by-Step
Here’s how to create your masterpiece:
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In a medium bowl, whisk together the flour, ground cinnamon, baking soda, and salt. Set this dry mixture aside.
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In a large bowl, use a mixer to beat together the softened butter, packed brown sugar, and granulated sugar until well combined and creamed together, about 3 minutes.
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Add the room-temperature eggs, molasses, and pure vanilla extract to the mix, beating for another minute until everything is well incorporated. Don’t forget to scrape down the bowl to ensure no ingredients are hiding!
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Gradually mix in the dry ingredients into the wet mixture. Continue mixing until everything is combined, then fold in the old-fashioned rolled oats and semi-sweet chocolate chips. The dough should be thick and sticky.
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Cover the dough with plastic wrap or a kitchen towel and refrigerate for at least 45 minutes to help solidify the flavors.
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Preheat the oven to 350°F (177°C) and line your baking sheets with parchment paper.
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Scoop about 2 tablespoons of dough per cookie and place them about 3 inches apart on the prepared baking sheets.
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Bake your cookies for 13–14 minutes or until they are lightly browned on the edges and still soft in the center.
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Once out of the oven, let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack. For a special touch, press extra chocolate chips into the tops of the cookies and sprinkle with flaky sea salt while they’re still warm.
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Store your cookies covered at room temperature for up to 1 week—if they last that long!
Nutritional Information
With every indulgent bite, you get:
- Calories: Approximately 210 per cookie.
This recipe isn’t one to be enjoyed daily, but treating yourself every now and then doesn’t hurt—especially when it means biting into a warm cookie that oozes chocolatey goodness.
Healthier Alternatives
For those looking to cut back on sugar or make this recipe more nutritious, consider these swaps:
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Low-sugar: Use monk fruit or erythritol as a sugar alternative to lower the glycemic index.
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Dairy-free: Replace butter with coconut oil and use dairy-free chocolate chips.
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Whole grain: Opt for whole wheat flour instead of all-purpose for added fiber.
These alternatives can make this beloved treat fit into various dietary preferences while still keeping it delicious.
Serving Suggestions
Imagine these soft and chewy cookies served warm, paired with a scoop of vanilla ice cream melting delightfully atop.
They are perfect for:
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Holiday Gatherings: Add festive spices for a seasonal twist.
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Picnics and Cookouts: Pack them with some chilled milk for the perfect outdoor treat.
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Family Movie Nights: Serve alongside your favorite classic flick for ultimate indulgence.
Common Mistakes
When baking, it’s easy to slip up. Here are a few common pitfalls to avoid:
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Overbaking: To keep that soft and chewy texture, take them out as soon as they’re lightly browned.
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Ingredient Temperature: Make sure your butter and eggs are at room temperature for the best mixing results.
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Too much flour: Use the spoon and level method when measuring flour to avoid dense cookies.
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Cooling Time: Don’t rush the cooling process; letting them rest helps maintain that fluffy softness.
Storing Tips
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Freezing Portions: After chilling, you can freeze unbaked cookie dough balls. When a craving hits, just pop them directly into the oven—no thawing required!
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Reheating Instructions: Warm up cooled cookies in the microwave for 10-15 seconds to revive that melting chocolate experience.
Tempted to bake ASAP?
There you have it—an irresistible recipe for soft and chewy oatmeal chocolate chip cookies that will tantalize your taste buds and satisfy your cravings. These cookies are more than just a snack; they evoke nostalgia, create connection, and celebrate the joys of home baking.
Get in the kitchen and treat yourself (and those you love) to a batch of these delightful cookies today!
FAQs
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Can I use quick oats instead of rolled oats?
Yes, but rolled oats give a better texture. -
How do I ensure my cookies are chewy?
Don’t overbake them—opt for a slightly underbaked cookie. -
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans add a wonderful crunch. -
What if I want a gluten-free option?
Substitute all-purpose flour with a 1:1 gluten-free flour blend. -
How long do these cookies last?
They can be stored covered at room temperature for up to a week.
Now, it’s your turn to create this dreamy cookie delight! Happy baking!
Print
Soft & Chewy Oatmeal Chocolate Chip Cookies
- Total Time: 60 minutes
- Yield: 24 servings 1x
- Diet: Vegetarian
Description
Indulge in soft and chewy oatmeal chocolate chip cookies, a nostalgic treat perfect for any occasion.
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon unsulphured or dark molasses
- 2 teaspoons pure vanilla extract
- 3 cups old-fashioned whole rolled oats
- 1 and 3/4 cups semi-sweet chocolate chips
- Optional flaky sea salt for sprinkling
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until well combined (about 3 minutes).
- Add the eggs, molasses, and vanilla extract, beating until well incorporated.
- Gradually mix in the dry ingredients until combined, then fold in the oats and chocolate chips.
- Cover the dough and refrigerate for at least 45 minutes.
- Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
- Scoop about 2 tablespoons of dough per cookie, placing them 3 inches apart on the sheets.
- Bake for 13–14 minutes, until lightly browned on the edges and soft in the center.
- Let cool on the baking sheet for 5 minutes before transferring to a rack. Optionally, press extra chocolate chips into the tops and sprinkle with sea salt.
Notes
Store cookies covered at room temperature for up to 1 week. For a special treat, pair them warm with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 30mg
