These thick Chocolate Chip Oatmeal Cookies and soft and chewy and taste amazing. They're quick and easy to make and the ingredient list is simple too!
These oatmeal cookies are made using quick oats to create a chewier cookie and a smoother texture.
Ingredients in Chocolate Chip Oatmeal Cookies
- unsalted butter
- granulated sugar
- brown sugar, tightly packed
- eggs
- vanilla extract
- all-purpose flour
- baking soda
- salt
- quick oats
- semisweet chocolate chips
RELATED: Old Fashioned Cracker Jack Cookies
How to Make Chewy Chocolate Chip Oatmeal Cookies
Preheat the oven - Preheat the oven to 350ºF and line cookie sheets with parchment paper.
Cream the wet ingredients - Cream the butter and sugars together until creamy. Mix in the vanilla and the eggs and beat until blended.
Combine the dry ingredients - In a separate bowl, combine the all-purpose flour, quick oats, baking soda, and salt.
Make the cookie dough - Add the oat mixture into the butter mixture and beat on low until combined.
TIP: A hand mixer or a stand mixer fitted with a paddle attachment makes this dough quick and easy to make.
Stir in the chocolate chips - Stir the chocolate chips into the cookie dough making sure the chocolate chips are evenly distributed throughout the dough.
Scoop the dough - Using a #30 cookie scoop, (roughly 2 tablespoons of dough) scoop the cookie dough onto the prepared cookie sheets. Press extra chocolate chips into the cookies if desired before baking.
Bake - Bake the cookies for 9 to 11 minutes. Avoid overbaking if a soft and chewy cookie is desired.
Flatten the cookies - These cookies hold their shape, take the back of a spoon and press gently into the tops of the cookies to flatten them out a bit.
Cool - Allow these cookies to cool for 10 minutes before moving them. These cookies will be very soft out of the oven.
Can You Use Old Fashioned Oats instead of Quick Oats for cookies?
You can use old fashioned oats to substitute for quick oats easily but it will change the texture and the chew of the cookies.
You can also use old fashioned oats and blend them using a food processor to make them smaller and to turn them into quick oats. It's very simple to do and saves a trip to the store!
RELATED: Cranberry White Chocolate Oatmeal Cookies
Can you Freeze Chocolate Chip Oatmeal Cookie Dough?
Yes, you can freeze these oatmeal cookies with chocolate chips easily. You can freeze both the raw dough and the already baked cookies.
To freeze the already baked chocolate chip oatmeal cookies, allow the cookies to cool completely and allow the chocolate chips to harden before stacking the cookies and freezing. To freeze the cookies, store them in a freezer bag. These cookies an be frozen for up to 3 months.
To freeze the raw cookie dough, either shape the cookie dough into a log to slice later or scoop the cookie dough for easier baking later. Freeze the dough for up to three months.
Set the cookie dough out on the counter while waiting for the oven to preheat. Bake the cookies according to the directions.
📖 Recipe
Chocolate Chip Oatmeal Cookies Recipe
These thick Chocolate Chip Oatmeal Cookies and soft and chewy and taste amazing. They're quick and easy to make and the ingredient list is simple too!
Ingredients
- ½ cup unsalted butter
- ½ cup granulated sugar
- 1 cup brown sugar, tightly packed
- 2 eggs
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- ½ teaspon baking soda
- 1 teaspoon salt
- 3 cups quick oats
- 2 cups semisweet chocolate chips
Instructions
- Preheat the oven to 350ºF and line cookie sheets with parchment paper.
- Cream the butter and sugars together until creamy.
- Mix in the vanilla and the eggs and beat until blended.
- In a separate bowl, combine the all-purpose flour, quick oats, baking soda, and salt.
- Add the oat mixture into the butter mixture and beat on low until combined.
- Stir the chocolate chips into the cookie dough making sure the chocolate chips are evenly distributed throughout the dough.
- Using a #30 cookie scoop, (roughly 2 tablespoons of dough) scoop the cookie dough onto the prepared cookie sheets. Press extra chocolate chips into the cookies if desired before baking.
- Bake the cookies for 9 to 11 minutes. Avoid overbaking if a soft and chewy cookie is desired.
- These cookies hold their shape, take the back of a spoon and press gently into the tops of the cookies to flatten them out a bit.
- Allow these cookies to cool for 10 minutes before moving them. These cookies will be very soft out of the oven.
Notes
You can use old fashioned oats in place of the quick oats. Add the old fashioned oats to a food processor to break dow the oats.
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Nutrition Information:
Yield:
32Serving Size:
1 gramsAmount Per Serving: Calories: 161Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 110mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 2g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Aseky Bonnaire
Monday 2nd of October 2017
Just pinned! This looked so yummy! My boys LOVE oatmeal cookies!
Jolie Starrett
Monday 2nd of October 2017
These look amazing! Must try!
Vicki @ Babies to Bookworms
Thursday 28th of September 2017
Yum! These look delicious! My daughter loves baking with me, so we will have to try these!
Sarah
Thursday 28th of September 2017
The oatmeal makes them healthy cookies right? ? Great looking cookies.
Jenn JG
Thursday 28th of September 2017
Yummy in my tummy! These cookies look delicious and the recipe seems simple enough to follow, even for someone like me who isn’t the best in the kitchen! by the way I want to eat that cookie dough picture, looks so good!