These Chocolate Chip Oatmeal Cookies are thick and chewy with the perfect amount of crispness on the outside! Enjoy the balance of filling oats with sweet chocolate chips – the perfect cookie goodness they create with each other begs the question, “is this the perfect cookie?”
Why I Love These Chocolate Chip Oatmeal Cookies
As I was chomping into today’s Chocolate Chip Oatmeal Cookies, I realized that everyone loves cookies, but not everyone loves every cookie! It’s so funny how cookies can vary in flavor and type, and then within those categories, they vary in how they’re baked.
Do you like crunchy or gooey? Crunchy on the outside and gooey on the inside? Light and chewy all the way through? Or maybe just crunchy edges and everything else soft? Thin or thick? Whatever it may be, everyone has different cookie preferences!
Today I explored a little bit with my favorite cookie specifications because I couldn’t find a recipe that I loved in my cookbooks. After a few tries with different ingredient ratios, I made the absolute perfect chocolate chip oatmeal cookie (for me)!
These oatmeal chocolate chip cookies are thick, crisp on the outside, and chewy on the inside. If you don’t overbake them, they’re perfect! They also have a little less butter than the average cookie and since oatmeal is one of the main ingredients – that sounds a little healthy to me!
Ingredients For The Perfect Chocolate Chip Cookie
Start with the basics: Flour, baking soda, and salt. Then to make your oatmeal cookie oatmealy, you’re going to include old-fashioned oats and cinnamon for a little warming spice.
As for your wet ingredients, use eggs, brown sugar, regular sugar, butter, and vanilla. Again, these ingredients are mostly basics, but you’ll notice I didn’t add any shortening because I find it leaves a film in my mouth, and I used less butter to make the cookies thicker. Don’t worry, it didn’t sacrifice too much of that yummy butter flavor!
Finally, the ingredient we’ve all been waiting for…semi-sweet chocolate chips! The semi-sweet chips are essential because they’re just the right amount of sweetness without getting cloying.
How To Make The Best Oatmeal Cookies
Step 1: Preheat
Preheat your oven to 375 degrees F.
Step 2: Combine Dry Ingredients
In a large bowl, combine the oats, flour, baking soda, cinnamon, and salt until they’re well mixed. Set this bowl aside.
Step 3: Combine Wet Ingredients and then Mix with Dry Ingredients
In a medium bowl, beat the eggs, sugars, butter, and vanilla on medium until they’re all well combined, which should take about 2 minutes. Scrape the bowl as needed, and then slowly add in the dry ingredients on low speed it’s all just until combined. Scrape the bowl, and on low speed add in the chocolate chips. Mix until they’re just combined!
Step 4: Form Dough Balls
Using a large cookie scoop or your hands, form cookie dough balls (about 2 tablespoons) and space them at least 1″ apart on a cookie sheet lined with parchment paper.
Step 5: Bake
Bake your cookies for 6 minutes for a nice soft center, and up to 8 minutes for a crispier cookie. Cool them on the baking sheet for 2 minutes before removing them. Enjoy!
Store them in an airtight container for up to 1 week – or longer in the freezer.
They were mixed too much! That’s why it’s important to mix each portion of the dough until it’s just combined, or else the cookies will come out too tough.
This recipe creates a soft cookie because of the combination of brown and white sugar. I didn’t go too far in either direction so they’d be the perfect mixture of soft and chewy with a little crisp!
More Oatmeal Recipes To Try
- Soft and Chewy Oatmeal Cookies
- Oatmeal Cake
- Oatmeal Breakfast Muffins
- Chocolate Caramel Oatmeal Bars
- Homemade Oatmeal Cream Pies
Thanks so much for reading! Let me know if these classify as a perfect cookie in your household!
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Chocolate Chip Oatmeal Cookies
- 2 cups old fashioned oats not quick or instant
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
- 2 large eggs
- 1 cup brown sugar packed
- 1/4 cup sugar
- 1/2 cup butter melted
- 2 teaspoons vanilla
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees F.
- In a large bowl combine the oats, flour, baking soda, cinnamon and salt. Set aside.
- In a medium bowl or the bowl of your stand mixer beat the eggs, sugars, butter and vanilla on medium to medium high speed until well combined (about 2 minutes). Scrape the bowl as needed. Now slowly add in the dry ingredients on low speed just until combined. Scrape the bowl and on low speed add in the chocolate chip and mix just until combined.
- Using a large cookie scoop or your hands form cookie dough balls (about 2 tablespoons) and space them at least 1″ apart on the cookie sheet.
- Bake for 6 minutes for a nice soft center and up to 8 minutes for a crispier cookie. Cool on the baking sheet 2 minutes before removing. Store in an airtight container for up to 1 week or longer in the freezer.