These aren’t called the Best Oatmeal Chocolate Chip Cookies for nothing! A soft, thick, full of chips cookie. Perfect with a glass of milk or a cup of tea. Your new favourite 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!
It 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.
- Flour – all purpose flour at least 11% protein
- Salt – if you use unsalted butter then add a bit more salt
- Baking soda
- Rolled oats – quick oats
- Chocolate chips – semi sweet chocolate chips, I use mini but regular is fine
- Egg – 1 large room temperature egg
- Butter – softened butter
- Sugar – granulated sugar
- Brown sugar – light brown sugar lightly packed
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. More cookie to the bite you could say!
How to make Oatmeal Chocolate Chip Cookies
In a medium bowl whisk together the flour, salt, baking soda, oats and chips. In a large bowl or the bowl of the stand mixer (with the flat beaters) beat together on medium speed the egg, butter and sugars until combined.
Add the dry ingredients to the creamed mixture with a wooden spoon or spatula. If you use a stand mixer then you could combine it on low speed. Don’t over mix though. Cover the bowl with plastic wrap and chill for 60 minutes.
Roll the dough into balls or use a large cookie scoop and place the dough balls on the prepared baking sheets.
Ligtly press down on the dough with a fork. While the oven is pre-heating chill the cookie dough balls for about 15-20 minutes.
Bake until golden brown. Let cool 5 minutes on the baking sheet then move to a wire rack to cool completely before serving.
Cookie baking Tips
- Follow the cookie recipe, if it calls for room temperature ingredients, then be sure to remove them at least 45-60 minutes before using.
- Never over mix cookie dough
- To keep your cookies from spreading be sure to use a higher protein flour – 11-12%. Refrigerate your cookie dough and formed cookies before baking. It is also a good idea to refrigerate cookie dough for at least 12-24 hours before baking, this creates a more flavourful cookie.
- If your cookie dough is too dry (crumbly) add some softened butter to the dough to soften it up and then proceed with recipe.
- Line your cookie sheet with parchment paper or use a silicone baking mat.
- Make sure your oven temperature is accurate before baking. It makes all the difference between a perfect baked cookie or an under baked or burnt cookie.
- It’s always best to bake the cookies on the middle rack and one cookie sheet at a time, this way they are more evenly baked.
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.
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?
I always like to chill cookie dough before baking this helps the cookies from spreading and creates a better flavored cookie.
Can the cookies be made ahead of time?
You can make the dough and keep it in the fridge for two to three days. The longer the dough is in the refrigerator the better the flavor will be.
Can I substitute with raisins?
You can substitute with raisins, be sure to place the raisin in a bowl of boiling water for about 15-20 minutes this will plump them up. The reason for this is plumping the raisins up before baking makes sure that they don’t take any moisture away from the ingredients.
If you wish you could also use dark chocolate chips, milk chocolate chips or even butterscotch chips would be very tasty.
What is the difference between dark and light brown sugar?
The only difference is the amount of molasses. Dark brown sugar has almost two times the amount of molasses which mean a more intense flavor than light brown sugar.
Can you substitute with dark brown sugar?
You can substitute with dark brown sugar, but remember dark brown sugar will make the texture of the cookies a bit moisture, which might cause them to spread a bit, it will also give them a more intense toffee taste and they will be a little darker in color.
How to store the oatmeal cookies
The completely cooled cookies should be stored in an airtight container, they can be kept at room temperature for 5-6 days. I’m sure they won’t last that long though.
How to freeze the chocolate chip oatmeal cookies
Freeze the completely cooled cookies in a freezer bag or container. They will keep for up to three months in the freezer.
If you wish you can also freeze the unbaked balls of cookie dough. Place the cookie balls on a baking sheet and freeze until firm, once firm transfer to a freezer bag or container.
They can be baked without thawing, just bake them an extra couple of minutes. They will keep for up to two months in the freezer.
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!
More Delicious Chocolate Chip Cookie Recipes
- One Bowl Soft Chocolate Chip Cookies
- Banana Chocolate Chip Cookies
- White Chocolate Chip Cookies
- Nutty Chocolate Chip Fruitcake Cookies
The Best Oatmeal Chocolate Chip Cookies
- 1½ cups all purpose flour (at least 11% protein)
- 1 pinch pinch of salt*
- 1 teaspoon baking soda
- 1½ cups rolled oats (quick cooking oats)
- 1½ – 2 cups semi sweet mini chocolate chips
- 1 large egg (room temperature)
- 1 cup butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar (lightly packed)
*If using unsalted butter then add ¼ teaspoon of salt.
Room temperature – remove from fridge 45-60 minutes before using.
- In a medium bowl whisk together the flour, salt, baking soda, oats and chips.
- In a large bowl or the bowl of the stand mixer (with the flat beaters) beat together on medium speed the egg, butter and sugars until combined.
- Add the dry ingredients to the creamed mixture with a wooden spoon or spatula. If you use a stand mixer then you could combine it on low speed. Don’t over mix though. Cover the bowl with plastic wrap and chill for 60 minutes.
- Roll the dough into balls or use a large cookie scoop and place the dough balls on 1-2 parchment paper lined baking sheets.
- Lightly press down on the dough with a fork dipped in flour (so the dough doesn't stick). While the oven is pre-heating chill the cookie dough balls for about 15-20 minutes.
- Pre-heat oven to 400F (200C).
- Bake for approximately 8-10 minutes or until golden brown. Let cool 5 minutes on the baking sheet then move to a wire rack to cool completely before serving. Enjoy!
Updated from June 20, 2014.