Have I ever told you guys that I travel with an emergency chocolate bar in my bag at all times? It’s for “emergency” purposes only. I also always have a bag of Oatmeal Chocolate Chip Cookies stocked in the freezer 24/7 in case of an “at-home-emergency.”
The Dalkin fam has been making this Oatmeal Chocolate Chip Cookie recipe on repeat for years. Between my parents, me and my sister, it’s a sure bet that there are dozens of Oatmeal Chocolate Chip Cookies happening on a weekly basis. #sorrynotsorry
These Oatmeal Chocolate Chip Cookies pass all my cookie standards too – soft and chewy on the inside, just slightly crispy on the outside, and dusted with maldon sea salt on top! Can’t go wrong with that perfect combo.
A few tips and tricks when it comes to Oatmeal Chocolate Chip Cookies:
- What kind of butter to use in these cookies: Unsalted! I always use unsalted in my baked goods so I can add salt later to my preference!
- What makes cookies chewy: the brown sugar! If you would rather use white sugar, you can, but they won’t be as chewy. You’ll get a more crispy cookie. You could also do 1/2 and 1/2 if you want to split the difference.
- How do you store these cookies: I prefer to bake them all, let them cool and then transfer to an air tight container and store in the freezer. Then when it’s time to eat, take a few out, let them come to room temp and devour.
- Can you freeze the dough: yes absolutely. Follow steps 1+2 to make the dough and then portion into 2 tablespoon scoops and freeze on a flat surface. Once the balls are frozen, you can transfer the frozen balls into a zip-top bag and save for later. When ready to bake, let them sit on the counter for 15 minutes before baking at the same time and temp listed below.
- Need more cookies – I’VE GOT YOU COVERED!
Oatmeal Chocolate Chip Cookies
The MOST perfect Oatmeal Chocolate Chip Cookies! Gooey and soft on the center, just slightly crispy on the edges!
Ingredients
- 8 oz unsalted butter softened
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 3/4 cups old-fashioned oats
- 12 oz chocolate chips
- maldon sea salt flakes for dusting
Instructions
- Pre-heat oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- In a large mixer, combine the softened butter and brown sugar with a whisk attachment. Let whisk for 2 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over-mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for 1 hour.
- Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into oven and bake for 10-12 minutes until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from oven, transfer to cooling rack. Repeat process for remaining dough.
- Cool the cookies completely before packing up and storing in an air-tight container.
These cookies are so delicious, I love them! Easy and simple to make. Thanks for sharing all the tips
i hate when i make oatmeal cookies and my oats still taste and feel undercooked.. how do i fix that? any tips and suggestions?
never had that issue with any of my recipes!! try this one
You can always toast your oats for a nuttier cooked flavor or grind half into a flour for added chewiness- – I make those no bake oatmeal cookies so I dont mind oats of any type
Another fantastic cookie recipe. Tried to get my son to rank them but they’re all really good
Could you add raisins to these?
absolutely! probably no more than 1 cup
Love the melty, chewy center with the crispy edges. Also, they were so easy to make, all in one bowl. Delicious!
Added 3/4 cup raisins (and added some M&M’s with the chocolate chips!). So tasty!
Could you also post with recipes how many cookies the recipe is expected will make total. Thank you… looks yummy, can’t wait to try! ❤️
Excellent and easy. Mine didn’t flatten out much but actually prob stayed chewier that way!
The flavor was great but these came out really flat and thin. Could it be an altitude issue or ?????
could be altitude! didd you melt the butter or use room temp?
I only only have salted butter. Will that be ok?
Should I omit the 1 tsp salt?
yes!! omit the extra salt
I made these as directed except used light brown sugar since that’s what I had on hand. I’m not sure if that’s what made the difference but I found these kind of dry and did not flatten like the picture. Perhaps the dark would have made a difference otherwise maybe another egg?
If i use 1 tbsp scoop, how long should i bake them for?
1 tbsp is a pretty small cookie – I havent tested it that size so I would just keep your eyes on them
My go to oatmeal cookie recipe! Only changes I make though is that I brown the butter and use gluten-free flour (Cup4Cup). Also, highly suggest making these with butterscotch chips. Absolutely delicious.
These are some of my favorite cookies ever. Thank you so much for sharing!