Chewy chocolate chip oatmeal cookies that turns out perfectly every time! These super soft chewy cookies promises decadent chocolate every bite with some crunch from the oatmeal and walnuts. Cookies that are tasty with wonderful texture that everyone will enjoy!
Made with traditional rolled oats, chocolate chips, butter, brown sugar that makes it chewy and crunchy at the same time. If you enjoy chocolate chip cookies, then this is also right down your alley. This basic oatmeal and chocolate cookie recipe is a keeper for sure because it’s so easy to make! I have been making these for so many times now and everyone agrees they’re insanely delicious!
Why freeze oatmeal chocolate cookie dough.
Making a large batch of these delicious cookies is always a good idea. You can roll the dough into balls and freeze for future use like when unexpected guest come and visit.
Thaw the cookie dough to room temperature first when you are ready to bake. Take the dough balls out of the freezer and set them on parchment paper to thaw for about 30 minutes to 1 hour.
Freezing or chilling cookie dough helps control the spread when baking. Because the butter in the dough is still in solid form therefore the cookie bakes in a nice round shape.
Why is it one of the best oatmeal chocolate chip cookies recipe?
I’ve been baking these oatmeal chocolate chip cookies with walnuts for as long as I can remember. I shared them with friends, gave them as gifts and every time they call me back to say that they taste so good!
Chewy and crunchy in texture because of the whole rolled oats and walnuts. This is an experience that keeps it apart from other cookie recipes. Walnuts are of course optional.
Buttery and tasty – is what the brown sugar and butter gives these cookies. Unlike regular granulated white sugar, brown sugar guarantees flavorful baked cookies.
And of course, chocolate loaded goodness! Thanks to a generous amount of chocolate chips that you can adjust to your liking!
Tips for better results
Do not overbake – to ensure that you will have soft and chewy cakes!
Flour should be measured correctly. This is one reason I invested in a weigh scale, it helps me accurately measure ingredients like flour, baking powder, etc. You can also use a measuring cup and then scoop and level the flour with a spatula.
Check expiration of baking powder or baking soda. I usually get emails of baking fails and the most common reason is the leaving agents they used are past their expiration.
The secret ingredient is always LOVE
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Oatmeal Chocolate Chip Cookies
- 1 cup or 125 grams all-purpose flour
- ¼ tsp ground cinnamon
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cup or 150 grams whole rolled oats
- ½ cup or 115 grams unsalted butter
- ½ cup or 100 grams light brown sugar
- ¼ cup or 50 grams granulated white sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- ½ cup walnuts (chopped – optional)
- Sift flour, baking soda, salt, and cinnamon in a mixing bowl. Add rolled oats and mix to incorporate. Set aside.
- In a separate bowl, Tip in butter, brown sugar, granulated sugar then beat until creamy. Add vanilla extract and egg then beat again until well incorporated.
- Fold-in the flour mix into wet ingredients in three batches until no traces of flour is left and dough forms. Chill in the fridge for a minimum of 30 minutes or overnight.
- Pre heat oven at 170°C/338°F and line baking sheet with parchment paper.
- Remove cookie dough from the refrigerator and weigh 60 grams of dough. Roll into balls and arrange in the baking sheet. Lightly flatten the cookie dough balls a bit with a spoon or palm of your hand.
- Bake in pre heated oven for 10 – 13 minutes at 170°C/338°F or when the sides of the cookies are golden and the middle is a bit soft. Remove from the oven and let it rest for 5 to 10 minutes before transferring to a cooling rack. Bon appetit!