Everyone needs a treat now and then, and this recipe for Chocolate Chip Oatmeal Cookies is packed with chocolate and oats are a treat to satisfy any craving! If you enjoy these, my Chocolate Chip Oatmeal Cookie Bars are the perfect traybake to add to your oatmeal cookie repertoire.
A good cookie is easy to come by, but an incredible cookie is an uncommon gift.
Why This Recipe Works
- The combination of brown and dark brown sugar creates a chewier bite at the center of the cookie.
- Using all brown sugars results in a flavorful cookie with the perfect amount of sweetness.
- Using butter instead of shortening gives the cookie a buttery richness that’s hard to beat.
What better treat is there than homemade cookies? My family loves coming home to the house filled with the scent of fresh-baked cookies.
Two of their favorites are chocolate chip and oatmeal cookies. This recipe is the perfect hybrid of both and boy, do they love them!
This a cookie you need to try! These decadent cookies are like getting two different kinds of cookies all in one. Trust me, your cookie recipe book definitely needs this one added.
My secret ingredient – Coconut. Just a little hint of it just takes the flavor of these cookies to another level. It’s optional but try it! You won’t be disappointed!
Making the Perfect Drop Cookie
- Use room temperature ingredients. Room temperature butter and eggs will combine better with dry ingredients that are already at room temperature. The result will be a well-mixed dough.
- Use an electric mixer for Creaming butter and sugar together. An electric mixer forces air into the butter in a way that’s nearly impossible to achieve by hand. This makes cookies lighter.
- Stir dry ingredients by hand. Over mixing can make cookies tough and easily done with electric mixers.
- Use an ice cream scoop to drop the cookies. Using spring-handled ice cream scoop makes dropping dough onto cookie sheet super easy and creates cookies that are uniform in size and even baking.
- To drop cookies without a scoop, use two dining spoons from your silverware. Scoop the cookie dough with one spoon and push it onto the cookie sheet with the other.
- Space out the cookies on the pan. Place the dough about 2 inches apart to prevent cookies from spreading into each other during baking.
Crisp Cookies vs Chewy:
For A Crispy Cookie
Drop cookies spread when baking. The warmer the fat is when baked, the more the cookie spreads, resulting in a thinner, crisper cookie.
Another way to achieve a crisper bottom is to use a dark-colored cookie sheet. Darker pans result in a darker cookie.
For A Chewier Cookie
If you like a chewier cookie, refrigerate the dough for at least 30 minutes before baking. Cooler fat spreads less resulting in a thicker, chewier cookie.
A lower oven temperature and longer bake time give a crisper, thinner cookie, A higher temperature and shorter baking time yield a softer, thicker cookie.
If you like your cookies a certain way, you can play with oven temperatures to achieve your desired result.
This is a Chocolate Chip Oatmeal Cookie recipe is delicious. These cookies can widen eyes and put a smile on the face of kids and adults alike.
Here’s how to make them
Start with creaming the butter and sugar together.
Then mix in the eggs and vanilla. Mix in the dry ingredients by hand to prevent the cookies from turning out dry or cake-like.
Achieve huge cookies by using an ice cream scoop which keeps them all the same size. Bake for 20-25 minutes.
I love that they have the perfect texture with their crisp edges and soft and chewy on the inside, I also can’t resist those delicious chocolate chips in every bite!
Other Cookie Recipes You’ll Love
- The Best Chocolate Chip Cookies
- Vanilla Shortbread Cookies
- Classic Peanut Butter Cookies
- Christmas Crinkle Cookies
Like a thicker, chewier cookie? Chill the dough before you bake. Resting the dough in the fridge relaxes the gluten and evens out the moisture. Chilling the dough will keep the cookies from spreading out in the oven.
Don’t over bake your cookies. When oatmeal cookies come out of the oven, they should be slightly underdone. Leave them to set on the hot cookie sheet for a few minutes before transferring them to a cooling rack.
Use softened butter: Soften your butter to room temperature. You’ll know when it’s soft enough when you can make a dent in it with your finger.
Don’t Over Mix: Once you add the flour, mix gently. Over mixing the dough will result in a tough cookie. When in doubt – finish the job by hand. Mix just until the flour is incorporated.
Make Extra: Double the recipe and freeze half the dough, so delicious home-baked cookies are always close at hand.
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- 1 ½ cups of flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup rolled oats
- ¼ cup shredded coconut, optional
- ¾ cup butter, softened
- 1 ½ cups brown sugar, packed
- ¼ cup dark brown sugar, packed
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- Preheat the oven to 350F. Prepare cookie sheets with baking paper
- Sift the flour, salt, baking soda, and baking powder together into a large mixing bowl.
- Mix in the oats and coconut. Set aside.
- In a large mixing bowl, beat the butter, and sugars until fluffy.
- Mix in the egg and then add the vanilla.
- Mix in the flour mixture by hand, followed by the chocolate chips.
- Using an ice cream scoop, add the dough the prepared pan 2 inches apart.
- Bake for 20-25 minutes or until the edges are golden brown.
Update Notes: This post was originally published in March of 2017, but was republished with all new photos, step by step instructions and tips in April of 2018.