Soft Oatmeal Chocolate Chip Cookie Recipe

BySoha

Warm, chewy, and irresistibly chocolatey, these soft oatmeal chocolate chip cookies are the perfect combination of comfort and indulgence. Crafted with wholesome oats and rich chocolate, each bite melts in your mouth, delivering both texture and flavor. This recipe transforms simple pantry ingredients into bakery-quality cookies you can make at home anytime.

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 3 cups old-fashioned rolled oats
• 1 ½ cups semisweet chocolate chips
• Optional: ½ cup chopped walnuts or pecans

Step-by-Step Instructions

Oatmeal Chocolate Chip Cookie Recipe
Prepare the Oven and Baking Sheets

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.

Mix the Wet Ingredients

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients until fully combined.

Add Oats and Chocolate Chips

Gently fold in the rolled oats and chocolate chips. If using nuts, fold them in as well.

Scoop and Bake

Using a cookie scoop or tablespoon, drop cookie dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft.

Cool

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This ensures they maintain a soft and chewy texture.

Cook Time

Total Time: 22 minutes

  • Preparation: 10 minutes
  • Baking: 10 to 12 minutes

Servings

Makes approximately 24 cookies.

Nutritional Information (approx. per serving)

  • Calories: 200
  • Protein: 3g
  • Carbohydrates: 28g
  • Fat: 10g
  • Sugar: 16g

Storage Instructions

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a sealed container for up to 2 months. Reheat briefly in the microwave to restore softness.

Suggestions

Enhance flavor by adding a pinch of cinnamon or a few tablespoons of shredded coconut. For extra indulgence, drizzle melted chocolate over cooled cookies or sandwich them with a layer of peanut butter or Nutella.

Seasonal Relevance

These cookies are perfect all year round. They are cozy for winter gatherings, a sweet treat for autumn afternoons, and delightful snacks for summer picnics or back-to-school lunches.

Conclusion

Soft oatmeal chocolate chip cookies are a timeless favorite that balances wholesome oats with rich chocolate indulgence. Easy to make, irresistible to eat, and versatile enough for any occasion, this recipe ensures every bite is a comforting, chewy delight.

Soft Oatmeal Chocolate Chip Cookie Recipe
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Soft Oatmeal Chocolate Chip Cookie Recipe

Recipe by Soha
Servings

24 cookies

servings
Prep time

10

minutes
Cooking time

10

minutes
Calories

4800

kcal
Total time

22

minutes

Soft oatmeal chocolate chip cookies that are chewy, flavorful, and loaded with chocolate chips. Perfect for cozy snacks, celebrations, or anytime you crave a comforting homemade treat.

Ingredients

  • 1 cup unsalted butter, softened

  • 1 cup brown sugar, packed

  • ½ cup granulated sugar

  • 2 large eggs

  • 2 teaspoons pure vanilla extract

  • 1 ½ cups all-purpose flour

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 3 cups old-fashioned rolled oats

  • 1 ½ cups semisweet chocolate chips

  • Optional: ½ cup chopped walnuts or pecans

Directions

  • Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
  • In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold into wet ingredients until combined.
  • Fold in oats, chocolate chips, and optional nuts.
  • Drop dough onto baking sheets using a cookie scoop or tablespoon, spacing 2 inches apart.
  • Bake for 10 to 12 minutes until edges are lightly golden and centers are soft.
  • Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Recipe Video

Notes

  • Do not overbake to maintain soft, chewy texture.
  • Optional enhancements include a pinch of cinnamon, shredded coconut, or chocolate drizzle.
  • Store in an airtight container at room temperature up to 5 days or freeze for up to 2 months.

FAQs

Q1. Can I use quick oats instead of old-fashioned oats?
Yes, quick oats can be used, but the texture will be slightly softer and less chewy.

Q2. How do I make the cookies extra soft?
Ensure not to overbake and consider adding a teaspoon of cornstarch to the dry ingredients to maintain softness.

Q3. Can I make these cookies vegan?
Yes, substitute butter with vegan butter and eggs with flax eggs or applesauce, and use dairy-free chocolate chips.

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