This irresistible Oatmeal Chocolate Chip Cookies recipe makes soft, chewy, cakey oatmeal cookies just like Grandma used to bake. These cookies have a wonderful chewy texture that everyone loves. These are delicious oatmeal cookies with the perfect combination of dried fruit and chocolate chips. I bake these cookies until the edges are just brown and the center is barely set when you touch it with your finger. This is a super simple recipe and oatmeal chocolate chip cookie dough is a great cookie recipe to teach beginners.
I there anything better than the smell of oatmeal cookies baking in the oven?
The best advice I can give you when making oatmeal chocolate chip cookies is to mix the dough by hand. If you use a machine to make cookie dough you can beat too much air into them. If there is air in the dough the cookie will balloon up like a soufflé in the oven, then deflate leaving the oatmeal cookies flat as a pancake. You don’t want your oatmeal chocolate chip cookies to turn out flat and crunchy.
In addition to the chocolate chips, I like to add different types of dried fruit to this cookie, dates, or dried sour cherries to my oatmeal chocolate chip cookie dough. However, any dried fruit will work, the cookies in the photos have currants in them. All the flavors of the chocolate chips, the currants, and the oatmeal work together to make my oatmeal chocolate chip cookie recipe, one of the best cookies I’ve ever tasted.
Oatmeal Chocolate Chip Cookie Ingredients
- Rolled Oats: Also known as ‘Old-Fashioned’ or ‘Whole Oats’. These are whole oats that have been dehusked, steamed, and rolled flat by heavy rollers. This type of oat is the best for oatmeal cookies and gives the cookie a great texture.
- Chocolate Chips: I think dark chocolate chips are the best in these chocolate chip oatmeal cookies. The color and the flavor are amazing with the cakey soft cookie dough.
- Brown and Granulated Sugar: This is a great combination for oatmeal cookies, the cookies have just the right amount of sweetness.
- Dried Fruit: I like either dates, raisins, or currants in these cookies. However, I have experimented with cherries and cranberries as well and they are all amazing.
- All-Purpose Flour, Salt, and Baking Soda: Always sift your dry ingredients to avoid any lumps in the cookie dough.
- Unsalted Butter: A good quality unsalted butter makes a huge difference. ‘European Style’ butter is amazing for baking and makes the best chocolate chip oatmeal cookies.
- Eggs and Vanilla Extract: When baking, always use a good quality vanilla extract, not imitation vanilla. Your oatmeal chocolate chip cookies will turn out a thousand times better!
How to make Oatmeal Chocolate Chip Cookies
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Mix together the room temperature butter, granulated and brown sugars using a rubber spatula until smooth, careful not to incorporate air into the cookie dough.
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Add the eggs, vanilla extract, and salt to the sugar mixture. Gently mixing to combine the ingredients.
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Sift together the flour and baking soda then combine with the rest of the dry ingredients. This is a great basic cookie dough recipe. From here you can make any type of cookie, but these are for oatmeal chocolate chip cookies!
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Now add the oatmeal, chocolate chips, and the dried fruit. Mix just to combine evenly throughout the cookie dough.
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I use an ice cream scoop to form the cookie dough into individual cookies. Dip the scoop into a bowl of water to help the dough release easier. Form all of the dough into round balls of dough. Then refrigerate them for at least 30-minutes before baking them.
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Refrigerating the cookies before baking them lets the butter set up and prevents the oatmeal cookies from spreading out too quickly in the oven.
Can You Freeze the Oatmeal Chocolate Chip Cookie Dough?
Yes. This cookie dough freezes really well. I wrap them in plastic wrap, with a second layer of foil. Label the cookie dough and be sure to write the date on them. The oatmeal chocolate chip cookies will last about 2-months in the freezer.
Thaw the cookie dough before baking them. They should be at refrigerator temperature and baked, not frozen.
This is my Oatmeal Chocolate Chip Cookie recipe:
Oatmeal Chocolate Chip Cookies
Ingredients
- 3/4 Cup Unsalted Butter Room Temperature
- 2/3 Cup Granulated Sugar
- 2/3 Cup Brown Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Vanilla Extract
- 2 Eggs
- 1 1/4 Cups All-Purpose Flour
- 1 Teaspoon Baking Soda
- 1 1/4 Cups Rolled Oats
- 2/3 Cup Chocolate Chips
- 1 1/2 Cups Dried Fruit Dates, currants, raisins chopped
Instructions
- Mix together butter, sugar, brown sugar and salt using a spatula or wooden spoon until smooth, careful not to incorporate air into the mixture
- Add eggs, mix to incorporate
- Sift together the flour and baking soda then combine with the rest of the dry ingredients
- Combine all, add to butter mixture
- Combine until all ingredients are evenly dispersed throughout the dough
- Refrigerate for at least 30 minutes before baking
- Use an ice cream scoop to divide into uniform balls of dough
To Bake
- Preheat oven to 350F
- The dough should be at refrigerator temperature, not frozen
- Bake for 14-16 minutes
Nutrition
Can You Eat Raw Oatmeal Chocolate Chip Cookie Dough?
I would say no, sorry. Raw eggs present certain health risks, and the cookie dough has raw eggs in it. Better to wait a few extra minutes and have a hot, freshly baked oatmeal chocolate chip cookie directly from the oven!
