Putting oatmeal in cookies does not make the cookies healthy. I like oatmeal chocolate chip cookies anyways because chewy oats pair well with melty chocolate.
I include a simple recipe for oatmeal chocolate chip cookies and a quick adaptation for regular chocolate chip cookies. If you're looking for the best chocolate chip cookie or more details on the science of chocolate chip cookies, Serious Eats wrote this guide.
Oatmeal Chocolate Chip Cookies
- 1 cup of oats
- 1 cup of flour
- ½ teaspoon of baking soda
- ½ cup of chocolate chips
- ¼ teaspoon of salt
- ½ teaspoon of cinnamon
- 1 stick (8 tablespoons) of butter
- ¾ cup of brown sugar
- 2 teaspoons of vanilla extract
- 1 egg
- When you're ready to bake, preheat the oven to 350 degrees. You can refrigerate the dough for a few days or bake immediately.
- Add the oats, flour, baking soda, chocolate chips, salt, and cinnamon to a large bowl. Stir well to combine.
- Melt the butter in a medium bowl. Stir in the brown sugar and vanilla extract.
- Crack in the egg and mix well.
- Pour the wet ingredients into the large bowl. Stir well to combine.
- You can bake cookies on baking sheets, in a 8x8 pan, or in a muffin tin.
- Cookies take 9-11 minutes on baking sheets or in a muffin tin. A cookie bar takes 22-25 minutes baked in a pan.
- Oats: Required for oatmeal chocolate chip cookies. I used traditional oats, which make the cookies chewy. Substituting quick oats or oat flour would be okay, but less texturally interesting. Do not use steel cut oats or oat bran unless you want hard oat nubbins in your cookies. If you do not want oatmeal cookies, you can use 1 and 1/2 cups of flour instead of the 1 cup of flour plus 1 cup of oats.
- Flour: Required for oatmeal chocolate chip cookies. I used white flour. Since there's so much butter, you could probably substitute whole wheat flour, but I don't think there's any point in trying to make these cookies healthier.
- Baking Soda: Helps the cookies brown and rise. Substituting 1 teaspoon of baking powder should work in a pinch.
- Cinnamon: Adds a subtle cinnamon flavor. Use up to 1 teaspoon. Can omit if you don't like cinnamon.
- Butter: Required for oatmeal chocolate chip cookies. You can substitute 1/2 cup of melted coconut oil for a vegan option. If you use salted butter, you may want to add less salt.
- Brown sugar: Makes the cookies sweet and chewy. Substituting white sugar for some of the brown sugar would make the cookies crispier. Use at least 1/2 cup of brown sugar and up to 1 cup.
- Vanilla: Adds flavor. Use up to 2 teaspoons.
- Chocolate chips: Adds melty chocolate goodness. I used 1/2 cup of chocolate chips. You can add other mix-ins, such as chopped nuts or raisins. Use up to 1 cup total of dry mix-ins.
- Salt: Enhances the flavor of other ingredients. Use up to 1/2 teaspoon, less if you used salted butter.
Step by Step Photos
Do you want to bake your cookies now, or are you okay with waiting? If you're impatient, and you want cookies as soon as possible, you should start by preheating an oven to 350 degrees. If you want to freeze cookie dough for later, here is a guide to freezing cookie dough.
Add 1 cup of oats, 1 cup of flour, 1/2 teaspoon of baking soda, 1/2 cup of chocolate chips, 1/4 teaspoon of salt, and 1/2 teaspoon of cinnamon to a large bowl. I add the mix-ins now so they will be more evenly dispersed in the batter. Stir well to combine.
This time, I actually used 1/2 cup of craisins instead of 1/2 cup of chocolate chips because I ran out of chocolate chips, and I have a 3 pound bag of craisins.
When measuring the flour, you should lightly scoop the flour with the measuring cup. If you compress the flour like you're going to make a flour sand castle, your cookies may end up too dry and crumbly.
Crack in an egg, and mix well. Make sure that the butter is not too hot or else it will cook the egg and you will get scrambled egg cookies.
I actually forgot to add the brown sugar to the wet ingredients, so I ended up adding it later. Please check to make sure you do not forget any ingredients. Sugarless cookies would be gross.
Stir well to combine, and make sure to break up sugar clumps. I baked these cookies immediately, and the dough was very sticky.
Refrigerating the cookies dough for at least 30 minutes makes the dough easier to handle and improves the flavor. I usually leave the cookie dough overnight and bake it in the morning. Here is a discussion as to why you should chill your cookie dough.
This recipe makes 12 cookies. I don't know how to get cookies into equal sizes. I split the cookie dough into roughly 4 equal pieces and then split each quarter into 3 cookies. If you want to be more precise, I suggest getting a cookie scoop.
On the baking sheet, I would suggest shaping the cookies into taller mounds. This way, the cookies will spread less, and you are less likely to end up with flat, sad cookies.
Amusingly, cookie recipes with little butter do not tend to spread much in the oven. I made these healthy chocolate chip cookies, and I ended up with round cookie balls.
Cookies muffins and regular cookies both take 9-11 minutes to bake. A big cookie bar takes 22-25 minutes. Do not open and close the oven door when baking because this will make your cookies take longer.
Since the dough was not refrigerated, I baked for 9 minutes. You should bake longer if the dough is cold. I suggest erring towards the lower bake times because the cookies will continue cooking for a bit after you take them out of the oven.
To remove cookies from the muffin tin, I flip the muffin tin upside down and whack the bottom of the tin.
Have any questions about oatmeal cookies? Feel free to ask below, or contact me at email@example.com.