These Oatmeal Chocolate Chip Cookies are a soft, thick full of chips cookie. Perfect with a glass of milk or cup of tea. Your new favourite Chocolate Chip Cookie Recipe.
If you are cookie loving family like we are then this cookie recipe is a definite must try! But don’t stop there, why not make it a baking weekend and include these jems too, Cinnamon Applesauce Cookies or even these Thick Peanut Butter Cookies. Happy Baking!
The Best Oatmeal Chocolate Chip Cookies
The Best Oatmeal Chocolate Chip CookiesIt has been quite a few years since I last visited Manitoba. But every time I make or eat these Oatmeal Chocolate Chip Cookies I remember the first time I tried them in my wonderful friend’s kitchen in Winnipeg.
I lived in Winnipeg for a year, and oh my goodness those winters are certainly harsh! It felt so reassuring to have those Chocolate Chip Cookies close by. And believe me these are the best. I rarely use that word unless I believe it and believe it I do, I can never get enough of these cookies.
They aren’t your average Chocolate Chip Cookie, they might actually be a little healthier than the majority of recipes out there. I really like them not only because of the amazing taste, but because they are on the thicker side which I really prefer to thinner cookies.
How to make Oatmeal Chocolate Chip Cookies
- In a medium bowl whisk together the flour, salt, baking soda, oats and chips.
- In the bowl of the mixer on medium speed beat together the egg, butter and sugars until combined.
- Add the dry ingredients to the creamed mixture with a wooden spoon or spatula.
- Roll the dough into balls and place on the prepared cookie sheets.
- Gently press down with a fork.
- Bake golden brown. Let cool completely before tasting.
Why add baking soda to cookies?
Baking soda helps cookies to rise while baking. Be sure to add the correct amount, because adding too little can cause flat, lumpy cookies, and adding too much can give the cookie a bitter taste. Also to help cookies from spreading it is a good idea to use flour that is a little higher in protein, over 12% should be perfect.
How to tell if the baking soda is still active?
They say baking soda has an infinite shelf life, but if you have had it for a few years it might be time to test it to make sure it is still active enough. To test baking soda, add half a teaspoon of vinegar to a cup of hot water, and stir in half a teaspoon of baking soda. If it produces a lot of bubbles, it’s still good, if not time for a new box.
Does the dough need to be chilled?
In this recipe it is not necessary to chill the dough. If you wish you can refrigerate the unbaked cookies while you pre-heat the oven.
How to store the cookies
The completely cooled cookies should be stored in an airtight container, they can be kept at room temperature for 4-5 days. They can also be frozen in a freezer safe bag or container. They will keep for up to three months.
If you wish you can also freeze the unbaked balls of cookie dough, they can be baked without thawing, just bake them an extra couple of minutes.
So if you want a fast, easy, delicious and don’t forget thick cookie without having to refrigerate the dough, then these chocolate chip cookies are just what you are looking for.
Believe me you won’t be able to stop at just one. And don’t forget a nice big glass of cold milk or a hot coffee or tea to accompany a cookie or two, and besides with all those oats they can’t be that bad, right? Enjoy!
The Best Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups flour (195 grams)
- pinch of salt*
- 1 teaspoon baking soda
- 1 1/2 cups rolled oats (quick cooking oats) (190 grams)
- 1 1/2 - 2 cups semi sweet mini chocolate chips (270-360 grams)
- 1 large egg (room temperature)
- 1 cup butter (room temperature) (210 grams)
- 1/2 cup granulated sugar (100 grams)
- 1/2 cup brown sugar (90 grams)
*If using unsalted butter then add 1/4 teaspoon of salt.
Room temperature - remove from fridge 45 minutes before using.
Instructions
- Pre-heat oven to 400 (200) degrees. Line one or two cookie sheets with parchment paper.
- In a medium bowl whisk together the flour, salt, baking soda, oats and chips, set aside.
- In the bowl of the mixer on medium speed beat together the egg, butter and sugars until combined.
- Add the dry ingredients to the creamed mixture and combine with a wooden spoon or spatula. The dough is a little sticky but if you find it very sticky then add a tablespoon or two extra of flour. Take two tablespoons of dough and roll into balls, place on the prepared cookie sheet.
- Gently press down with a fork, dip the fork in flour to keep the dough from sticking. Bake for approximately 8-10 minutes or until golden brown. Let cool completely before tasting. Enjoy!
Nutrition
Updated from June 20, 2014.
Heather says
Hi, these look delicious…are these a soft chewy cookie ?
Rosemary says
Hi Heather they really are one of my favourite chocolate chip cookies. They aren’t chewy though, soft yes.
Karen says
I am planning to make these. Do you use softened butter or cold butter? I’m assuming it’s softened so it can be mixed easily. Thanks!
Rosemary says
Hi Karen, yes soft or room temperature and yes to mix easier. Let me know how you liked it. Have a great weekend.
Nan says
I made these cookies and i measured the ingredients and everything…They came out like one big blob …melted down to a big flat pancake. I was very upset because i was making these for a cookie exchange! I think I will have to freeze the dough before I cook them! I quadrupled this recipe! What to do?! Helllllpppp! Please?
Rosemary says
Hi Nan, well I really don’t know what happened, because they are a favourite and always turn out. So after googling to find out about quadrupling a recipe I discovered that your problem could be the baking soda, here is the link http://www.thekitchn.com/8-things-you-need-to-know-before-doubling-a-cookie-recipe-226141. Hope that helps. Let me know.
Nan says
Thanks Rosemary for your research and suggestions. I did end up remedying my dough by adding more flour, brown sugar,oatmeal and an egg. They turned out delicious. I don’t know if the reason they were so melty had to do with the fact that I used some butter made in Ireland…perhaps their butter is creamier than what we get here? Any way they came out great and I’m ready for my cookie party! Happy Holidays to you!
Rosemary says
Hi Nan, so glad to hear that! And Happy Holidays to you too. 🙂
Diana says
THANK YOU Rosemary!!!
This recipe produced the BEST oatmeal chocolate chip cookie I have ever made.
Rosemary says
Hi Diana, thanks so glad to hear it. Have a great weekend.
[email protected] In Pyjamas says
Those look delicious, I love thicker cookies and I love oats in my cookies. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!
Cathy H. says
These are delicious ! I lost this recipe years ago. Now the cookies are cooling on the counter and I’m wondering where to hide them from the kids.
Rosemary says
Hi Cathy, glad you like them, you can hide them anywhere I won’t tell! Have a great weekend.
huntfortheverybest says
they look yummy!
rose says
Hi, thank you, we really enjoy them, I hope you give them a try and let me know.