Irresistibly Chewy Chocolate Chip Oatmeal Cookies Recipe

Sweet memories of childhood baking come flooding back with these delectable chocolate chip oatmeal cookies that blend comfort and nostalgia.

Soft, chewy textures mingle with rich chocolate chunks nestled in hearty oats.

The aroma of warm, freshly baked goodness fills the kitchen with pure happiness.

Each bite offers a perfect balance of sweetness and wholesome warmth.

Crisp edges give way to a tender center packed with melty chocolate morsels.

These cookies promise to become an instant favorite for anyone seeking a classic treat.

Bake a batch and watch smiles spread across faces as friends and family savor every delicious crumb.

FAQs

• Can I make these cookies gluten-free?

Yes, simply substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for better texture and binding.

• How do I prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking. Cold dough helps cookies maintain their shape and prevents excessive spreading during baking.

• What can I do if I don't have a stand mixer?

You can use a hand mixer or even mix by hand with a wooden spoon. The key is to cream the butter and sugar until light and fluffy, which might take a bit more arm work without a stand mixer.

Why You’ll Crave These Chocolate Chip Oatmeal Cookies

• Create mouthwatering chocolate chip oatmeal cookies that bring restaurant-quality taste right to your home kitchen with minimal professional baking skills required.
• Combine crunchy pecans, chewy coconut, smooth chocolate chips, and hearty oats for a multi-dimensional cookie experience that delights every single bite.
• Craft a versatile dessert perfect for after-school snacks, weekend gatherings, potlucks, or spontaneous sweet cravings that everyone from kids to adults will absolutely adore.
• Blend basic pantry staples like flour, butter, sugars, and chocolate chips into a remarkable treat that transforms ordinary ingredients into an extraordinary homemade dessert with minimal complicated steps.

What’s in Chocolate Chip Oatmeal Cookies

• All-Purpose Flour: A foundational ingredient that provides structure to the cookies.
• Baking Powder: Helps the cookies rise and become light and fluffy.
• Baking Soda: Contributes to the cookies' soft and chewy texture.
• Ground Cinnamon: Adds a warm, subtle spice flavor to the cookies.
• Salt: Enhances the overall flavor profile of the cookies.

• Unsalted Butter: Creates a rich and creamy base for the cookie dough.
• White Sugar, Brown Sugar: Provide sweetness and contribute to the cookies' soft texture.
• Eggs: Bind the ingredients together and add moisture to the dough.
• Vanilla Extract: Adds a deep, aromatic flavor to the cookies.

• Chocolate Chips, Oats, Coconut, Pecans: Offer delightful texture, crunch, and additional layers of flavor to the cookies.

Baking Gear for Oatmeal Cookie Batches

• Standing Mixer: Essential for creaming butter and sugar smoothly and incorporating ingredients efficiently.
• Large Mixing Bowl: Perfect for combining dry ingredients and mixing cookie dough.
• Whisk: Ideal for evenly blending flour, baking powder, baking soda, cinnamon, and salt.
• Baking Sheets: Two large sheets lined with parchment paper or Silpat for even cookie baking.
• Measuring Cups and Spoons: Crucial for accurate ingredient measurements.
• Cooling Rack: Helps cookies cool evenly and prevent soggy bottoms.
• Spatula: Useful for scraping down mixer sides and folding in chocolate chips and nuts.

Cookie Instructions for Chewy Results

Step 1: Warm Up The Oven

Crank the oven to a toasty 350F.

Slide two baking sheets with parchment paper or Silpat, positioning racks in upper and lower sections.

Step 2: Create Dry Magic

• All-purpose flour
• Baking powder
• Baking soda
• Ground cinnamon
• Salt

Step 3: Whip Butter To Clouds

Fire up the standing mixer and transform butter into a fluffy, light cloud.

Gradually welcome white and brown sugars, blending until perfectly smooth.

Step 4: Introduce Liquid Happiness

Gently fold in eggs two times, ensuring each addition mixes thoroughly.

Splash in vanilla extract, beating until fully incorporated.

Step 5: Marry Ingredients

Slow down the mixer and softly blend flour mixture.

• Chocolate chips
• Rolled oats
• Shredded coconut
• Chopped pecans

Mix until everything dances together evenly.

Step 6: Shape Cookie Dreams

For large cookies, drop 1/4 cup dollops.

For petite treats, use 2 tablespoons.

Space them generously on baking sheets.

Step 7: Bake To Golden Perfection

Slide sheets into the oven.

Large cookies need 14-18 minutes, smaller ones 13-16 minutes.

Rotate pans midway for even browning.

Step 8: Cooling Ceremony

Let cookies rest on sheets for 5 minutes.

Transfer to cooling rack and allow them to reach room temperature.

Tips for Soft and Chunky Cookies

• Adjust dough portions to create large or small cookies, ensuring consistent baking by using a cookie scoop or measuring spoon.
• Chill the dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading.
• Toast nuts and coconut briefly before adding to the dough to intensify their nutty, rich flavors and add extra crunch.
• Keep cookies fresh by storing in an airtight container at room temperature for up to 5 days, placing a piece of bread to maintain moisture.
• Replace regular flour with gluten-free flour blend for a celiac-friendly version, ensuring to use the same measurement proportions.

Oatmeal Cookie Mix-In Ideas

• Gluten-Free Chocolate Chip Oatmeal Cookies: Replace regular flour with gluten-free flour blend and ensure oats are certified gluten-free for those with wheat sensitivities.
• Vegan Chocolate Chip Oatmeal Cookies: Swap butter with coconut oil, use flax eggs instead of regular eggs, and select dairy-free chocolate chips to create a plant-based version.
• Reduced Sugar Chocolate Chip Oatmeal Cookies: Substitute white and brown sugars with monk fruit sweetener or stevia, maintaining the cookie's sweet profile while lowering overall sugar content.
• Nutty Alternative Chocolate Chip Oatmeal Cookies: Replace pecans with almonds or walnuts, offering a different crunch and flavor profile while keeping the classic cookie structure.

Ways to Plate Chocolate Chip Oatmeal Cookies

• Chocolate Chip Haven: Serve these warm cookies alongside a cold glass of milk for the ultimate dunking experience.
• Sweet Companion Pairing: Complement the cookies with a scoop of vanilla bean ice cream, creating a delightful dessert combo that melts in your mouth.
• Gifting Delight: Package these cookies in cute mason jars or vintage tins as a heartwarming homemade gift for friends and family.
• Breakfast Twist: Crumble the cookies over Greek yogurt or morning oatmeal for a decadent breakfast treat that adds a touch of sweetness.

How to Store Oatmeal Cookies Properly

• Seal cookies in an airtight container, placing parchment paper between layers to prevent sticking. Keep fresh for up to 5 days at a cool temperature.
• Wrap individual cookies in plastic wrap, then place in a freezer-safe bag. Freeze for maximum 3 months, maintaining their delicious texture and flavor.
• Store in a sealed container at room temperature for 3-4 days, keeping away from direct sunlight or heat sources to prevent staleness.
• Warm cookies in microwave for 10-15 seconds or place in a preheated oven at 300F for 3-5 minutes to restore their original soft, fresh-baked texture.

Chocolate Chip Oatmeal Cookies Recipe

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• Total Time: 40 minutes
• Yield: 24 1x

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Description

Homemade chocolate chip oatmeal cookies deliver pure comfort with classic American baking charm. Crisp edges, chewy centers, and rich chocolate morsels make these treats irresistible for anyone seeking sweet satisfaction.

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Ingredients

Scale 1x2x3x

Main Dry Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 cups old-fashioned rolled oats
• 1 cup semisweet chocolate chips
• 1 cup chopped pecans
• 1 cup sweetened flaked coconut

Sugars and Sweeteners:

• 3/4 cup brown sugar
• 3/4 cup white sugar

Wet Ingredients and Spices:

• 12 tablespoons (170 grams) butter
• 1 1/2 large eggs, beaten
• 1 1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoons cinnamon

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Instructions

1. Prepare the oven by heating to 350°F and positioning racks in upper and lower thirds. Cover two baking sheets with parchment paper.
2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a large mixing bowl to create a uniform dry mixture.
3. Using a stand mixer, cream butter until smooth and light, then gradually blend white and brown sugars until fully incorporated.
4. Introduce eggs to the butter mixture in two separate additions, mixing thoroughly after each. Blend in vanilla extract until well combined.
5. Reduce mixer speed and gently fold in flour mixture until just integrated. Carefully fold chocolate chips, oats, coconut, and pecans into the dough, ensuring even distribution.
6. Scoop cookie dough onto prepared sheets – approximately 1/4 cup for large cookies or 2 tablespoons for smaller versions, maintaining 3-inch spacing between each.
7. Bake cookies for 14-18 minutes for large size or 13-16 minutes for smaller versions. Midway through baking, rotate pans to ensure consistent browning.
8. After removing from oven, allow cookies to rest on baking sheets for 5 minutes, then transfer to cooling rack to reach room temperature.

Notes

• Embrace precise measuring for consistent cookie texture, using level cups and spoons to ensure accurate ingredient ratios.
• Soften butter at room temperature beforehand, allowing it to cream smoothly with sugars and create a light, airy cookie base.
• Chill the dough for 30 minutes before baking to prevent excessive spreading and enhance the cookies’ rich, compact shape.
• Experiment with alternative mix-ins like dried cherries, white chocolate chips, or toasted almonds for unique flavor variations.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 190
• Sugar: 10 g
• Sodium: 100 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg