Soft and Chewy Oatmeal Chocolate Chip Cookie Recipe
Soft and chewy oatmeal chocolate chip cookies packed with nutritious oats and soft chocolate morsels in every bite.
If you loved my soft and chewy chocolate chip cookie recipe you're going to love these yummy oatmeal chocolate chip cookies. These oatmeal chocolate chip cookies are packed with oats and soft chocolate morsels. Oatmeal chocolate chip cookies are easy to make and bake quickly making them perfect for a packed lunch, snack, or gathering. This recipe is definitely one to save, it will quickly become your go-to cookie recipe.
Oatmeal chocolate chip cookies require basic pantry staples you most likely have on hand. This recipe makes about two dozen cookies. You can certainly double this recipe. I will give you simple instructions below on how to freeze oatmeal chocolate chip cookie dough.
Are oatmeal cookies healthy? Well, they are a healthier option since they contain oats but they still contain a good amount of sugar. Oats are high in fiber and packed with vitamins and minerals. Oats contain significant amounts of calcium, iron, magnesium, zinc, and potassium. Vitamins found in oats are thiamin, riboflavin, niacin, folate, and vitamin E.
NOTE If you want a thin, crisper oatmeal chocolate chip cookie don't refrigerate the dough, flatten the dough a little before baking and bake the cookies an extra 2 mins.
What kind of oats should I use for oatmeal cookies? For oatmeal cookies, you can use quick oats or old fashion oats. Old fashion oats will give you a chewier cookie. I prefer old fashion oats but have used both and the cookies are soft, chewy, and delicious either way.
Why do I have to chill the oatmeal cookie dough before baking? Chilling the dough solidifies the fat (butter). When the fat is solid it takes longer to melt resulting in a thicker chewier cookie. You certainly don't have to chill the dough the cookie will still be delicious.
To freeze oatmeal chocolate chip cookie dough line a cookie sheet with parchment paper, using a heaping teaspoon roll the dough into a ball, and gently press down to slightly flatten. Place the cookie sheet with the balls of dough into the freezer. Once the dough balls are frozen, place them in a freezer bag or container and return the rolled dough to the freezer. Frozen cookie dough is good for up to three months when it is time to bake the cookies, remove them from the freezer and place them on a cookie sheet adding an additional two minutes of baking time.
Helpful Tip- how to keep fresh baked cookies soft.
I think we’ve all come across this situation. We bake homemade cookies that are soft and chewy until they are stored in a Ziploc bag or container, then they become hard. To keep your homemade cookies soft or to soften cookies that are already hard, place the cookies in a Ziploc bag with a slice or two of bread. The moisture in the bread will soften and/or keep your cookies soft. This method works well with store-bought cookies too. When my granddaughter was a toddler she really liked ginger snaps, instead of breaking them into little pieces all of the time I put some in a Ziploc bag with a couple of slices of bread, and the cookies softened right up, making them easier for her to chew.
Check out these reusable ziplock bags. Reusable ziplock bags are inexpensive and better for the environment. The reusable bags I linked below are durable, dishwasher safe, leak proof and BPA free. You can even freeze sauces and soups in these bags.
Link to reusable ziplock bags
Let’s get started, you won’t want to wait any longer to make these easy, soft, and chewy oatmeal cookies with melted chocolate morsels in every bite.
Preheat the oven to 350 degrees.
Don't over-bake the cookies. The cookies may not look done but they will continue to bake while they are cooling.
Ingredients
1 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ground cinnamon
1 and ½ cups of old-fashioned rolled oats
½ cup brown sugar
¼ cup granulated sugar
½ cup softened butter
1 teaspoon vanilla
1 egg
1 cup chocolate chips
Step 1 Stir together the flour, baking soda, cinnamon, and salt, once that’s all combined stir in the oats.
Step 2 With a hand mixer, cream the butter and sugars together for 1 to 2 minutes or until well combined.
Step 3 Mix in the eggs and vanilla.
Step 4 Add the wet ingredients to the dry ingredients and mix on low speed until the dry ingredients are just combined. Do not over-mix.
Step 5 Stir in the chocolate chips.
Step 6 Chill the dough for 30 mins
Step 7 Scoop a heaping teaspoon of dough onto a cookie sheet. There is no need to grease the cookie sheet if it’s non-stick. If your cookie sheet is worn, grease it lightly or use parchment paper.
Step 8 Bake at 350 degrees for 9-11 minutes.
I'm sure you are going to love this oatmeal chocolate chip cookie recipe as much as we do.
Be sure to check out my chocolate chip cookie recipe with a secret ingredient that brings flavor and the softest chewiest chocolate chip cookie ever.
Soft and Chewy Chocolate Chip Cookie Recipe
Thank You for stopping by Lia Rose Simply Home, where you will find simple, inspirational, homemaking.
Subscribe to my email list and never miss a post. Follow along on Facebook, Instagram, and Pinterest!
Comentarios