Here’s the best oatmeal chocolate chip cookie recipe you’ll find! Juicy and full of chocolate, a hint of molasses makes them absolutely irresistible.
You will have fun with this one! This is our favorite oatmeal chocolate chip cookie recipe. And let me start with a disclaimer: I have a very high bar for cookies! To me, most cookies just taste like sugar. But this is no ordinary cookie. These are packed with texture and flavor. They’re gooey and chewy, filled with dark chocolate and topped with sea salt. They’re just sweet enough and filled with just the right amount of oats. The best part? They’re flavored with hints of molasses, making them quite irresistible. Ready to cook?
Secrets to the Best Oatmeal Chocolate Chip Cookies
Alex and I made several batches of these Oatmeal Chocolate Chip Cookies for easy prep perfect. (One of the pitfalls of our business, I suppose!) We served the last ‘perfect’ batch we gave to friends as birthday presents and let me tell you: they disappeared very quickly! The birthday boy gave them a hearty “WOW” which made our day even better. These cookies are suitable for all occasions: parties, birthdays or just a sweet treat to celebrate any occasion. What’s the secret to wowing your friends and family with these easy cookies?
- Use a dash of molasses. Through our research, we found that adding molasses to your oatmeal chocolate chip cookies can bring out an extra nuance. Don’t miss out! It makes a rich and satisfying taste.
- Lots of oatmeal mixed in at the end. Stir in the rolled oats for the perfect cookie texture after You mixed the batter (with the chocolate chips). This will give the oats a chewy texture instead of draining in the blender.
- Dark chocolate chips + flaky sea salt. Dark chocolate adds depth that semi-sweet just doesn’t work. And the sweet and salty combination is truly irresistible.
Try to scoop them out as evenly as possible (2 tablespoons of batter per cookie.
Here’s another secret to making pro-level oatmeal chocolate chip cookies! Make sure that the dough is as even as possible when you remove it. Here you should scoop it into 2-tbsp balls. Alex and I used our ⅛ measuring cup for this. If you know your cooking math, you know that 2 Tbsp equals ⅛ cup!
On a side note: I’m totally obsessed with our ⅛ Measuring Cup. Whenever something calls for 2 tablespoons, I’ll go for the ⅛ cup, secretly proud of my morphing abilities (ha!). Alex and I recommend getting one for your kitchen – we’re surprised at how much we use ours! If you want one for yourself, you can grab a ⅛ measuring cup from Amazon.
Of course, if you don’t have a ⅛ cup, you can use about 2 tbsp. But you want to get them as even as possible. Otherwise, you will end up with some small cookies and some large ones, and the baking time will be slightly different if the size is wrong. So work for the most even dough balls possible!
For the prettiest oatmeal chocolate chip cookies, it’s a good idea to squeeze a few extra chocolate chips onto the cookies. Of course it’s not required, but if you don’t, some cookies will come out “naked” while others will have chocolate on top. Pressing in extra chocolate helps create a more even look.
There is a trick to pressing the chocolate chips: add them in irregular patterns! If you top each cookie with 3 chocolate chips of the same design, they all look oddly symmetrical. Alex and I tried to add them quickly without thinking too much, but we made a different amount per cookie. And if a cookie already has chocolate chips on it, feel free to skip it! You want it to look organic and natural.
How to make chewy oatmeal chocolate chip cookies
One last tip before moving on to this recipe! To get the best chewy texture out of these Oatmeal Chocolate Chip Cookies, here’s what we do: easily undercook them. But only a little! Take them out of the oven when they’re done Only Position. If you take them out just before they’re fully baked, you’ll end up with a cookie that will stay chewy for days. If you prefer your cookies to be a little more baked, don’t hesitate: bake them longer! But we like them fluffy, so we highly recommend this method.
What is the best way to store oatmeal cookies?
Of course, these Oatmeal Chocolate Chip Cookies taste better straight out of the oven! (What cookie doesn’t?) They’re just as awesome on bake day. But don’t worry: you save a lot too! Simply store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
If you undercook a little to keep them soft: don’t put a piece of bread in the container when storing them! Adding a piece of bread helps retain moisture in some types of cookies. But we tested and for these cookies the bread adds too much moisture and makes them a little sticky. They stay nice and soft on their own: no need to store them with bread!
Are these healthy cookies?
Not really. Is a cookie a healthy cookie? All cookies contain sugar, which is inherently unhealthy. Cookies are meant as a treat! But there are some things that make these cookies healthier than others:
- They contain 160 calories per serving, fewer than most recipes.
- They are small, which helps with calorie counting.
- They contain less sugar than most recipes.
Is there a vegan or dairy-free option?
Yes! You can make these cookies dairy-free by using coconut oil (or vegan butter) instead of butter. If you do this, you can use an additional ¼ teaspoon of kosher salt to balance the salt in the salted butter.
To make these cookies vegan, try substituting eggs for the flax eggs. We haven’t tried it yet, but we’ve tried it in other cookies and it should work fine here!
Easier cookie recipes
Do you like baking cookies? We’re here for you ! We have many easy cookie recipes you might like from our site and some of our favorite sources:
This Oatmeal Chocolate Chip Cookie Recipe is…
Vegetarian. For vegan, plant-based, and dairy-free products, see substitutes in the recipe below.
The description
Here’s the best oatmeal chocolate chip cookie recipe you’ll find! Juicy and full of chocolate, a hint of molasses makes them absolutely irresistible.
- 1 ¼ cup all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking powder
- 1 teaspoon Cinammon
- ½ teaspoon kosher salt
- 10 tablespoons salted butter, at room temperature*
- ⅓ cup brown sugar, packaged
- ⅓ cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 2 tablespoons molasses
- 2 cups oatmeal
- 1 cup dark chocolate chips
- Sea salt flakes for garnish
- In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, cinnamon, and kosher salt.
- In the bowl of a stand mixer, combine butter, brown sugar, and caster sugar over medium-high heat, scraping bowl as needed, until combined, 1 to 2 minutes.
- Add the eggs, vanilla, and molasses and stir over medium-high heat until completely combined, about 30 seconds. Add flour mixture and stir over low heat until combined. Add oatmeal and ¾ cup chocolate chips and stir over low heat for a few seconds until well combined. Remove bowl from blender and stir with spatula until oatmeal and chocolate chips are evenly distributed.
- Transfer to a covered container. Refrigerate for 12 minutes.
- Preheat oven to 350 degrees with two racks spaced apart.
- Line two baking sheets with parchment paper. Take the bowl of dough out of the fridge. Cut the cookies into 2 Tbsp drops and quickly roll into balls (try to make the balls as even as possible to ensure even cookies). Place the balls on baking sheets a few inches between each cookie. Lightly flatten the top of each ball with your hand and lightly press the top with ¼ cup additional chocolate chips, if needed. Sprinkle with sea salt.
- Bake for 5 minutes, then remove and turn pans and place on opposite racks. Bake until just set (we like to remove them a little undercooked, which makes them chewy when they cool) about 5 more minutes. Let cool for a few minutes, then transfer to a wire rack to cool completely. Store at room temperature in a cookie pan for up to 3 days or freeze for up to 3 months.
Remarks
*For vegans, replace butter with coconut oil and add ¼ teaspoon more salt. (Note that this adds a bit more coconut flavor.) Substitute eggs for the flax eggs and use vegan chocolate chips.
- Category: Dessert
- Method: Cooked
- Kitchen: Cookies
Keywords: Oatmeal Chocolate Chip Cookies, Oatmeal, Chewy, Soft, Molasses, Healthy
