Quaker Oatmeal Chocolate Chip Cookies
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These are hands down the best Oatmeal Chocolate Chip Cookies you will ever eat. They are perfect for the chocolate chip lover in your life and the oatmeal cookie lover, too! They are big, hearty cookies with just the right amount of crispiness on the outside and soft gooiness on the inside.
Now, when I say that these oatmeal chocolate chip cookies are good, I am not exaggerating. My husband is a chocolate chip connoisseur, and he loves them! I don’t think he loves any food more than chocolate chip cookies, and he has given this recipe high praise.
Combining chewy oatmeal cookies with chocolate chips is a match made in heaven. But this recipe is not just an ordinary oatmeal cookie with chocolate chips added in. It is more of a cross between an oatmeal cookie and a chocolate chip cookie, so you get the best of both worlds.
Over the years, I have probably made thousands of oatmeal chocolate chip cookies, and I think this recipe results in the perfect cookie. You can also use this as a base that can be decked out with various add-ins to change it up.
I have added a shaved chocolate bar to the dough to give it an even chocolatier flavor. It would also be great with raisins, nuts, peanut butter chips, toffee chips, or M&M’s.
You may think that adding the oatmeal creates a dough that is a bit drier than other recipes, but I promise that the cookies will be perfectly soft on the inside. I would highly recommend pairing these with an icy glass of milk! Yum! I guarantee that they won’t last long.
Ingredients
- Butter 1 stick unsalted and 1 stick salted at room temperature
- Granulated Sugar
- Light Brown sugar
- Eggs: Large room and at room temperature
- Vanilla Extract
- Flour: All-purpose flour that has been measured by spooning it into the measuring cup and leveling it off with a straight edge.
- Quaker Oatmeal Rolled Oats: I recommend Quaker Old Fashioned oats.
- Salt
- Baking Powder
- Baking Soda
- Chocolate chips
How I Make The Best Oatmeal Chocolate Chip Cookies
- Combine flour, oatmeal, salt, baking powder, and baking soda in a medium bowl.
- Cream the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer or stand mixer.
- Continue beating the butter mixture while you add in the eggs and vanilla. Make sure that the eggs are completely blended into the butter and sugar.
- Add in the dry ingredients and mix until it is all incorporated, scraping down the sides often.
- Mix in the chocolate chips.
- Roll the cookies into balls about the size of a golf ball and place them 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for 6 minutes, flatten the cookies with a spatula, and continue to bake for an additional 4 minutes.
- Remove from the oven and cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Cooking Tips
- Use room-temperature butter. If I know that I will be baking at some point during the day, I take the butter out of the refrigerator in the morning so it’s at the right temperature when I am ready to bake. If it is a last-minute thing, I fill a glass of water and place it in the microwave until it is boiling. Carefully empty the glass and place it over the stick of butter. The heat from the glass will soften the butter in about 10 minutes.
- Scrape down your bowl often so that all the ingredients combine well.
- Mix the chocolate chips in with a wooden spoon.
- Do not overbake the cookies. They may not look like they are done, but they are. When you remove them from the oven, they will continue to cook on your cookie sheet.
A few more recipes for the chocolate chip lovers in your life:
Easy Pistachio Chocolate Chip Cake
The Best Chocolate Chip Muffins
Double Chocolate Espresso Cookies
Looking for something a little different? Try one of these traditional Italian recipes:
Nonna’s Homemade Pineapple Cookies
Cuccidati (Sicilian Fig Cookies)
Sicilian Almond Paste Cookies “Pasticcini all Pasta di Mandorla
The Best Oatmeal Chocolate Chip Cookies
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Ingredients
- ½ cup butter 1 stick unsalted, at room temperature
- ½ cup butter 1 stick salted, at room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 ½ cups flour
- 2 ½ cups rolled outs
- ½ teaspoon salt
- 1 tsp baking powder
- 1 tsp baking soda
- 12 oz chocolate chips
Instructions
- Preheat your oven to 375°.
- Combine flour, oatmeal, salt, baking powder and baking soda in a medium bowl.
- In a large bowl, cream together the butter, sugar and brown sugar with an electric mixer.
- Continue beating the butter mixture while you add in the eggs and vanilla. Make sure that the eggs are completely blended into the butter and sugar.
- Add in the dry ingredients and mix until it is all incorporated, scraping down the sides often.
- Mix in the chocolate chips. Make sure the chips are mixed in well.
- Roll the cookies into balls about the size of a golf ball and place 2 inches apart on a cookie sheet lined with parchment paper.
- Bake for 6 minutes, flatten the cookies with a spatula and continue to bake an additional 4 minutes.
- Remove from the oven and cool for 10 minutes on the cookie sheet, then transfer the cookies to a wire rack to cool completely.
Sooooooo good!! Going to make for football Sundays!!!
They will definitely be a hit!