There is something undeniably comforting about the smell of fresh cookies baking in the oven. You know that warm, sweet scent that fills the whole house? It instantly makes a bad day better. Today, we are diving into a classic that deserves a spot in everyone’s recipe box. We are talking about the ultimate **Oatmeal Cookies**.
If you have been hunting for the perfect addition to your list of Oatmeal Dessert Recipes, you have landed in the right place. This isn’t just another cookie. It is a warm hug in food form. These cookies are thick, chewy, and loaded with flavor. They strike that perfect balance between a soft center and a slightly crisp edge. Plus, they are packed with semi sweet chocolate chips.
I remember trying to find a good **Oatmeal Chocolate Chip Cookie Recipe** years ago. Many were too dry or too cakey. This one changes the game. It uses a secret weapon called molasses to keep things moist and rich. Whether you are a baking pro or just starting out, this recipe is straightforward and forgiving. Let’s get baking.
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Why You’ll Love This Recipe
You might be wondering what makes these **Oatmeal Cookies** stand out from the rest. Honestly, it comes down to texture and depth of flavor. Many recipes rely solely on white sugar, which can make the cookie flat and crispy. We use a mix of brown and white sugar here. This creates a deeper, caramel like flavor that pairs perfectly with the oats.
Another reason to love this recipe is its versatility. While we love chocolate chips, you can easily swap them for raisins or nuts if that is your jam. It is a sturdy dough that holds up well to mix ins. This makes it one of the most customizable **Oatmeal Desserts** you can make at home.
Time is always a factor for us home cooks. While this dough does need a little chill time, the actual hands on time is minimal. You do not need fancy equipment. A simple hand mixer or even a strong arm and a whisk can get the job done. It is a fuss free recipe that delivers bakery quality results right in your own kitchen.
Finally, these cookies stay soft for days. Have you ever baked a batch of cookies only to have them turn into rocks the next day? That is the worst. Thanks to the ingredients we use here, these stay tender and chewy for up to a week. That means you can enjoy a treat with your coffee all week long.
Ingredients
To make these delicious **Oatmeal Cookies**, you will need a few pantry staples. Here is everything you need to gather before you start.
- 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
- 1 teaspoon ground cinnamon (optional but recommended)
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 Tablespoon (15ml) unsulphured or dark molasses (do not use blackstrap; Grandma’s brand is great)
- 2 teaspoons pure vanilla extract
- 3 cups (255g) old-fashioned whole rolled oats
- 1 and 3/4 cups (315g) semi-sweet chocolate chips
- Optional: flaky sea salt for sprinkling
Step-By-Step Instructions
Ready to bake? Follow these simple steps to create the best **Oatmeal Cookies** you have ever tasted.
Step 1: Mix The Dry Ingredients
Grab a medium bowl. You will want to whisk together the flour, cinnamon, baking soda, and salt. Make sure it is well combined. This ensures that the spices and leavening agents are evenly distributed throughout the dough later on. Once mixed, just set this bowl aside for a moment.
Step 2: Cream The Butter and Sugars
In a large bowl, you will need a hand mixer or a stand mixer fitted with a paddle attachment. Beat the softened butter, brown sugar, and granulated sugar together on medium high speed. You want to do this until the mixture is combined and creamed. This usually takes about 3 minutes. It should look fluffy and pale.
Step 3: Add Wet Ingredients
Now, add the eggs, molasses, and vanilla extract to the butter mixture. Beat this on high speed until everything is fully combined, which takes about 1 minute. Do not forget to scrape down the sides and bottom of the bowl with a spatula. Beat it again briefly to make sure everything is incorporated.
Step 4: Combine and Add Mix-Ins
Add the dry ingredients you mixed earlier into the wet ingredients. Mix on low speed just until combined. Be careful not to overmix here. Next, beat in the oats and chocolate chips. The dough is going to be thick and sticky. That is exactly what we want for a hearty **Oatmeal Chocolate Chip Cookie Recipe**.
Step 5: Chill The Dough
Cover your bowl and pop it in the refrigerator. Chill the dough for at least 45 minutes. You can leave it up to 4 days if you are prepping ahead. If you chill it for longer than a few hours, let it sit at room temperature for about 30 minutes before scooping. The dough gets quite firm when cold.
Step 6: Scoop and Bake
Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats. Use a medium cookie scoop to portion out the dough. You want about 2 Tablespoons (40g) per cookie. Place them 3 inches apart on the sheets. Bake for 13 to 14 minutes. Look for lightly browned sides. The centers will still look very soft.
Step 7: Cool and Serve
Remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. This step helps them set. Then, transfer them to a cooling rack to cool completely. If you want to be fancy, press a few extra chocolate chips on top while they are warm and sprinkle with flaky sea salt.
How To Store Leftovers
If you manage to have any leftovers, you are in luck. These **Oatmeal Cookies** store beautifully. Keeping them fresh is simple. You just need an airtight container.
Place the cooled cookies in the container and keep them at room temperature. They will stay soft and delicious for up to 1 week. If you want to keep them even softer, you can throw a slice of white bread into the container with them. The cookies absorb moisture from the bread.
You can also freeze the baked cookies. Let them cool completely, then stack them in a freezer safe bag or container. They will last for up to 3 months. Just thaw them on the counter when you are ready for a sweet snack.
Tips
Making the perfect **Oatmeal Cookies** is easy, but a few tips can make them even better. Here is what I have learned over the years to ensure success every time.
First, measure your flour correctly. Do not scoop the flour directly with the measuring cup. This packs it down and leads to dry cookies. Instead, spoon the flour into the cup and level it off with a knife. This keeps the dough light.
Do not skip the chilling step. I know it is tempting to bake them right away. However, chilling the dough allows the flavors to meld and the fats to solidify. This prevents the cookies from spreading too much in the oven. It is the secret to that thick, chewy texture we all love in **Oatmeal Desserts**.
Use room temperature ingredients. Softened butter and room temp eggs mix much better than cold ones. This creates a smoother, more uniform dough. If you forgot to take the eggs out, just place them in a bowl of warm water for 5 minutes.
Finally, do not overbake. The cookies should look slightly underdone in the center when you pull them out. They continue to cook on the hot baking sheet as they cool. If you bake them until the centers look firm, they will be hard once they cool down.
Conclusion
There you have it. A simple, reliable, and absolutely delicious recipe for **Oatmeal Cookies**. Whether you are making them for a bake sale, a family gathering, or just a Tuesday night treat, they are sure to be a hit. The combination of oats, molasses, and chocolate creates a flavor profile that is hard to beat.
Baking at home does not have to be complicated. With basic ingredients and a little patience during the chilling time, you can create something wonderful. I hope this becomes your go to **Oatmeal Chocolate Chip Cookie Recipe**. So, grab your mixing bowl and get started. Your kitchen is about to smell amazing.
FAQ
Here are some common questions about making these cookies.
Can I Make This Gluten-Free?
Yes, you can. Swap the all purpose flour for a high quality gluten free 1 to 1 baking flour. Also, ensure your oats are certified gluten free. The texture might vary slightly, but they will still be tasty.
Can I Freeze The Dough?
Absolutely. Roll the dough into balls and chill them for an hour. Then, place the balls in a freezer bag. You can bake them straight from frozen, just add an extra minute or two to the baking time.
Why Are My Cookies Flat?
Flat cookies usually mean the butter was too warm or you skipped the chilling step. Make sure your butter is softened but not melted. And really, do not skip that 45 minute chill time in the fridge!
Can I Use Quick Oats Instead of Rolled Oats?
I recommend old fashioned rolled oats for the best texture. Quick oats are cut smaller and can make the cookie texture less chewy and more dry. Stick to rolled oats for that classic **Oatmeal Cookies** bite.
Chewy Oatmeal Chocolate Chip Cookies
This no-fuss recipe for oatmeal cookies creates a thick, chewy, and comforting treat loaded with flavor. Perfect for a weeknight bake, these cookies are family-friendly and stay soft for days.
Requirements
Ingredients
Instructions
- In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer or a stand mixer fitted with a paddle attachment to beat the softened butter, brown sugar, and granulated sugar together on medium high speed until combined and creamed, about 3 minutes.
- Add the eggs, molasses, and vanilla extract. Beat on high speed until fully combined, about 1 minute. Scrape down the sides and bottom of the bowl.
- Add the dry ingredients into the wet ingredients and mix on low speed just until combined. Beat in the oats and chocolate chips. The dough will be thick and sticky.
- Cover and chill the dough in the refrigerator for at least 45 minutes, or up to 4 days.
- Preheat your oven to 350°F (177°C). Line your baking sheets with parchment paper or silicone mats.
- Use a medium cookie scoop to portion out the dough (about 2 Tablespoons per cookie). Place them 3 inches apart on the sheets and bake for 13 to 14 minutes, until sides are lightly browned. The centers will still look very soft.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack to cool completely. Sprinkle with flaky sea salt while they are warm, if desired.
Notes
Measure your flour correctly by spooning it into the measuring cup and leveling it off. This prevents dry cookies.
Don’t skip chilling the dough! This crucial step keeps the cookies thick and chewy by preventing them from spreading too much.
For the best results, use room temperature ingredients like butter and eggs. They combine more easily for a smoother dough.
Avoid overbaking. The cookies will continue to cook on the hot baking sheet after you remove them from the oven. They should look slightly underdone in the center.
Nutrition
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