Description
Deliciously soft and thick Oatmeal Chocolate Chip Cookies with a perfect balance of chewy oats, rich chocolate chips, and a hint of vanilla. These cookies feature a unique blend of whole rolled oats and oat flour for a tender texture and are baked to golden perfection with crispy edges and a fudgy center. Easy to make and perfect for sharing or freezing for later enjoyment.
Ingredients
Scale
Wet Ingredients
- 3/4 cup butter, softened (1 and 1/2 sticks)
- 1 and 1/2 cups brown sugar, packed (dark brown sugar preferred)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 1 cup old fashioned rolled oats
- 1 and 1/4 cups old fashioned rolled oats, blended or food processed into coarse oat flour
Add-ins
- 2 and 1/2 cups semisweet chocolate chips
Instructions
- Preheat Oven: Preheat the oven to 325°F and line two half baking sheets with parchment paper or silicone baking mats to prepare for baking.
- Beat Butter: In a large bowl or stand mixer, beat the softened butter until soft and creamy, about 1 minute. Scrape the sides and bottom of the bowl to ensure even mixing.
- Add Brown Sugar: Beat in the packed brown sugar thoroughly. Scrape the bowl again and continue beating for another 2 to 3 minutes until the mixture is fluffy and light.
- Incorporate Eggs and Vanilla: Add the whole egg, egg yolk, and vanilla extract. Beat well to fully incorporate, scraping the sides and bottom as needed.
- Add Flour: Spoon and level the all-purpose flour into the bowl but do not mix it in yet.
- Combine Baking Agents and Salt: Sprinkle baking soda, baking powder, and kosher salt over the flour and stir gently with a small spoon to evenly distribute these ingredients into the flour.
- Mix Dry Ingredients into Wet: Use the beaters to mix the flour mixture into the dough just until the dough is still somewhat white from flour. Scrape down the edges but avoid overmixing to keep cookies tender.
- Add Whole Rolled Oats: Stir in 1 cup of whole old fashioned rolled oats into the dough.
- Prepare Oat Flour: In a blender or food processor, pulse 1 and 1/4 cups of old fashioned rolled oats until ground into a coarse oat flour, which should take 30 to 60 seconds.
- Add Oat Flour: Incorporate the blended oat flour into the cookie dough.
- Mix Dough: Beat just until the flour streaks disappear and the oats are barely mixed in, scraping the sides and bottom thoroughly. Avoid overmixing to prevent tough cookies.
- Add Chocolate Chips: Gently fold in the semisweet chocolate chips just until evenly distributed in the dough.
- Optional Chill: The dough does not require chilling, but chilling can help with easier shaping. See notes for details.
- Shape Dough: Using a cookie scoop (1 and 3/4 inches wide) or hands, shape dough into balls just under 2 inches wide, about 1 and 3/4 tablespoons each.
- Arrange on Baking Sheets: Place dough balls onto prepared baking sheets, spacing about 2 inches apart. Approximately 9 cookies fit per half baking sheet.
- Bake Cookies: Bake at 325°F for 9 to 10 minutes until edges are firm and just turning golden. The centers may still look slightly shiny–this is normal. If fully shiny on top, bake an additional 2 to 3 minutes.
- Remove from Oven: Take the baking sheets out of the oven carefully.
- Reshape Cookies: Immediately use two spoons to gently push each cookie inward, shaping to create a thick, soft center and well-rounded edges. This must be done within 30 seconds before edges crisp.
- Cool on Pan: Let cookies set on the baking sheets for 5 to 10 minutes to firm up. Be cautious when handling as they are delicate when warm.
- Optional Garnish: Before fully cooled, press extra chocolate chips on top of each cookie for an attractive finish.
- Add Sea Salt (Optional): Lightly sprinkle with Maldon sea salt flakes if desired for a salty contrast.
- Cool Completely: Transfer cookies to a wire rack to cool completely.
- Store: Keep cookies covered at room temperature until ready to enjoy.
- Freezing Dough: Place dough balls on a lined cookie sheet and freeze for 30 minutes until firm. Move to a ziplock bag and store up to 3 to 4 months. When baking frozen dough, add 1 to 2 minutes to the baking time and consume baked cookies within 3 weeks for best freshness.
Notes
- Cookies do not require chilling before baking, but chilling can make shaping easier and improve flavor.
- Do not overmix the dough once the flour is incorporated to prevent tough cookies.
- The reshaping step immediately after baking is critical for achieving thick, fudgy centers with crisp edges.
- Maldon sea salt is optional but recommended to enhance the chocolate flavor with a hint of saltiness.
- Use a cookie scoop for consistent cookie sizes and even baking.
- Cookie dough can be frozen for convenience; bake directly from frozen adding a couple extra minutes.
