Oatmeal Chocolate Chip Cookies recipe – soft and chewy cookies with oats and chocolate chips. Thanks to melted butter, the dough is easy to stir up – no mixer needed!
Do you remember when I shared my recipe for slow cooker Peach Crisp with a topping that tastes just like an oatmeal cookie? It’s so good and perfect to make when you need a dessert but don’t want to turn the oven on. That peach crisp made me crave my oatmeal cookies. Soft, chewy and best if still slightly warm.
I had to make them! Heat or not!
Watch our video to see how to make Oatmeal Chocolate Chip Cookies:
HOW TO MAKE OATMEAL CHOCOLATE CHIP COOKIES?
I love this recipe because I can whip up the dough in minutes without pulling out my mixer. I use melted butter to make it so all I need to do is stir it all up in a bowl. Then cover with plastic wrap and chill. I know, I know. Chilling a cookie dough is a torture but here it is important. It will make the cookies bake thicker and they won’t spread into puddles. I always make this dough in the evening and let it chill overnight. Baking cookies while my kiddos are still asleep and having a batch ready for them when they wake up – I love that! Happy Mamma moments. 😀
In the morning, it’s ready to be scooped (no rolling required!) and baked.
WHAT TO ADD TO OATMEAL COOKIES?
You can use any chocolate in this dough. I had a bag of milk chocolate chips on hand and that’s what I used. I love love milk chocolate in my cookies! You can add chopped nuts and raisins or craisins. You can skip the cinnamon but I love oatmeal cookies with this warm spice. I also love adding cloves, mostly because I am obsessed with it. 😀
You may also like my Pumpkin version of these cookies. Check out my recipe for Pumpkin Oatmeal Chocolate Chip Cookies!
OATMEAL CHOCOLATE CHIP COOKIES RECIPE
- 1 cup and 1/2 old-fashioned oats not quick cooking
- 1 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves optional
- 1/2 teaspoon salt
- 1/2 cup unsalted butter melted, cooled, 1 stick
- 1/2 teaspoon pure vanilla extract
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 cup chocolate chips (any kind will work: milk semi-sweet or white)
- In a large bowl, whisk together the dry ingredients (oats, flour, baking powder, baking soda, cinnamon, cloves (if using), salt.
- In another mixing bowl, stir together butter vanilla, both sugars and egg. Stir until well combined.
- Add the wet ingredients to dry ingredients and stir until combined. The dough will be sticky.
- Add chocolate chips and mix in well.
- Cover the bowl with saran wrap and place in fridge for at least 2 hours to overnight.
- When ready to bake, line baking sheet with parchment paper or silicone baking mat.
- Preheat oven to 350 degrees F.
- Scoop the dough with medium size cookie scoop (1 and 1/2 Tablespoon size). Place scoops of dough on prepared baking sheet, spacing them 2" apart. Add few chocolate chips on each scoop, if desired.
- Bake cookies for 13 to 15 minutes. For me 14 minutes was the magic number.
- Let cool on sheet for 5 minutes, then transfer onto cooling rack.
I like to make this dough in the evening and let it chill in the fridge overnight.