Oatmeal Chocolate Chip Cookies are soft and chewy, chocolate and vanilla. Perfect in all the ways. Honestly the only chocolate chip cookie recipe you'll ever need. The secret ingredient: oatmeal.
You know, there are a lot of different types of therapy out there: physical therapy, counseling, occupational therapy, etc, etc. But I think there is a very powerful type of therapy that often gets overlooked. And that is a really tasty homemade chocolate chip cookie, eaten at exactly the right time.
Today I'm sharing my very favorite, go-to chocolate chip cookie. Seriously, it's the best there is out there.
I mean they're basically just chocolate chip cookies (which really, no matter how fancy desserts get, I think you can't beat a really good chocolate chip cookie). But with the addition of oatmeal, they somehow become something more. In my opinion, a good cookie should be both soft and chewy and this cookie is just that! The dough is soft and tender but the oatmeal gives it the chew. It's the perfect combo.
- The secret to making great oatmeal chocolate chip cookies is to make sure the butter is actually at room temperature. It ensures that the cookies don't turn out too flat or too puffy. Mel over at Mel's Kitchen Cafe did a great cookie experiment to see how butter affects cookies. Check it out if you're interested in learning more about this. If you don't want to read about it, just trust me: Make the butter room temperature for perfect cookies!
- Also, make sure you're mixing your butter and sugars together for a long time. I'm talking like 5 minutes long time! The dough should go from a dark tan to a light fluffy color. It gives your cookies a soft and base that makes the end resulting a more tender.
- Using a silicone baking mat really is essential for even baking and perfect cookies. Parchment paper or greasing the pan will be ok, but if you want to take your cookies to the next level, you really should invest in a silicone baking mat.
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Old Fashioned Oatmeal Chocolate Chip Cookies
- 1 cup salted butter must be room temperature
- 1 cup white sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 ½ cup flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup old fashioned oatmeal
- 1 cup chocolate chips
- Preheat oven to 325 °In a large mixing bowl or electric mixer, beat butter and sugars for 5 minutes.* Add in eggs and vanilla and mix for another 1 min.
- Add in flour, oatmeal, salt and baking soda. Mix until just combined. Then add in the chocolate chips and mix until just incorporated.
- Using a silicone baking mat, drop tablespoon sized dough balls on a cookie sheet. (A greased cookie sheet will work too). Bake for 10-13 minutes, or until lightly browned on the edges. Cookies will look very soft and puffy. Let them rest for 5 minutes on cookie sheet to set up. *see notes
- The butter must be room temperature: not harder, not softer. If you've forgotten to set the butter out a head of time, I find the best thing to do is use a box grater and grate the stick of butter. It sounds crazy, but all those little grates of butter get to the butter to the consistency it needs to be.
- The butter needs to be whipped! Instead of just mixing the butter and sugar together until combined, leave the mixer on for another 5 minutes. This results in a light and fluffy base that makes your cookies SO much softer and more delicious.