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
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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!
Hi, can I double or triple this recipe?
Go for it 🙂
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
Yay, so glad to hear it. There’s nothing better than a great oatmeal chocolate chip cookie 🙂
How will the cooking time vary if dough is frozen?
You’ll have to bake the cookies for 2-3 minutes longer than normal, Teressa, depending on the exact size of your cookies, it could be longer.
I’ve made this many times and they are always a crowdpleaser. Now I’m baking for a big group. How far ahead could you make an refrigerate the dough? Also have you ever experimented with unsweetened coconut flakes with this recipe?
I’d say the dough would last a week in the refrigerator, but you could scoop out the dough and freeze if for up to 6 months. I’ve never made it with coconut, but I don’t see why that wouldn’t work.
Ooowie, so I made these oatmeal chocolate chip cookies a little bit ago and let me tell ya, they are gooood! 🙂 I cut the amount of chocolate chips in half and added white chocolate chunks so there’s no ½ c choco chips and ½ c. Of white chunks. Anyway, yeah these are awesome, they also taste like there’s nuts in them bcuz of the texture but there’s none which I like. I can no longer eat nuts so this recipe is a keeper.
Thank You
How did you know I’m craving cookies today? These look fabulous!
I’ve missed so much here while I was convalescing from my broken wrist! What a lovely rise from an all butter cookie recipe. I would dearly love to bite into one right now because they look absolutely delicious, Sue!
I’m a big fan of cookies for the everyday moments in life – these soft batch oatmeal goodies look so amazingly flavorful and filled with chocolate that I absolutely MUST make them this week :0
Y-U-M!
My man doesn’t like oatmeal cookies so muuch, but it is one of my faaaavourites! I reckon these could change his mind, they look perfect! 😀 x
Yummy, I’m wanting these right now – for breakfast! Soft inside and crisp outside, my favorite kind.