Featured comment:
“Hi Sue, I ‘ve made this recipe a quadrillion times and every time,…..Perfection!” ~Teri
Oatmeal takes a good chocolate chip cookie and makes it a great chocolate chip cookie, it adds one more level of flavor and texture that makes them that much more satisfying. These soft batch oatmeal chocolate chip cookies have a slightly crisp outside and a soft chewy inside, so they represent the best of both cookie worlds.
I use my cookie scoop to make perfectly even rounds of dough, and of course I always make sure to strategically pop in a few extra chips right on the surface for that ‘bursting with chips’ look everybody loves.
get a head start on your baking and freeze the cookie dough
Cookie dough freezes beautifully — scoop out your dough and place in a single layer on a tray or baking sheet. Put the tray in the freezer and freeze until solid. Then put the frozen balls of dough into a zip lock freezer bag. When you’re ready to bake, take out as many as you need and bake right from frozen. The cooking time will be slightly longer.
the secret to a perfect soft batch cookie?
One of the secrets to the perfect soft batch cookie is to under-bake them just slightly. Take these cookies out of the oven while they still look somewhat under done, don’t wait for them to turn golden. They’ll seem quite soft but will firm up as they cool.
tips for soft batch chocolate chip oatmeal cookies
- Be sure your oven is at the correct temperature. An inexpensive oven thermometer is a good investment because a lot of great recipes are ruined by the wrong oven temp.
- Measure your flour with the fluff/scoop/level method — fluff the flour first, and then scoop it and level off with the back of a knife.
- Use a cookie scoop for uniform sized cookies. I have a collection of them in different sizes for everything from cupcakes and muffins to tiny chocolate truffles. I used my 1 7/8 inch scoop for these large cookies.
Featured comment:
“OMG !! Finally after 3 diff recipes NUMBER 4 IS THE WINNER…winner winner chicken dinner, totally delish..thank u thank u…soft n chewy PERFECTTTT” ~ Lea
This recipe is an adaptation of my Soft Batch Chocolate Chip Cookies
Soft Batch Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 2/3 cups old fashioned rolled oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Set the oven to 350F
- Slice the butter into chunks and microwave for about 3-40 seconds until it’s mostly melted.
- Beat in the two sugars until light and fluffy, and then blend in the egg and vanilla.
- Stir in the dry ingredients,
- When the dry ingredients are almost incorporated, go ahead and add the chocolate chips, and continue to mix just until everything is nicely incorporated.
- I use a 1 7/8 cookie scoop to scoop out the dough, and then flatten slightly just slightly with my fingers. I like to add a couple of extra chocolate chips to the surface of the dough before I bake them.
- Place on an un-greased cookie sheet, about 2 inches apart.
- Bake for 10-11 minutes. The cookies will look puffy and pale, but that’s what you want for a soft textured cookie.
- Let cool on the pan briefly and then move to a rack.
Nutrition
Thanks for pinning these Soft Batch Oatmeal Chocolate Chip Cookies!
These cookies sound amazing!!! I just wanted to say it would be nice if people posted comments on the recipe as written (not their changes) since it’s not their recipe. Substitutions are another matter as those might be helpful for someone gluten free, etc. Thanks people and thank you Sue for the recipe!!!
Have you ever replaced the rolled oats with oat flour? I want to make this recipe but substitute with flour for texture purposes. How much flour should I use instead of rolled oats? Thank you.
I haven’t tried that Jessica, so I can’t advise you on the amount of flour to use, but keep us posted if you experiment.
I use cinnamon chips sometimes and I like them even better than chocolate chips. I have also made them with coconut alone or added to the chocolate chips. Always good!
You know I never use cinnamon chips, but I’ve got a bag in the pantry, I should experiment with them.