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!
Love, love, love this cookie!!!
Hi Sue, I ‘ve made this recipe a quadrillion times and every time,…..Perfection! For my gluten free niece, I attempted to use, Bob’s Red Mill gluten free flour. It stated that I should also use Xanthum Gum along with the gluten free flour, at a rate of 1/4 c per 1 c. flour. The cookies did not spread at all and tastes puckery dry. The sweetness of your yummy original recipe has also been compromised. This is my first attempt at anything gluten free. Any suggestions?
Hi Teri ~ gluten free baking can be so tricky. If I were you, I’d make your niece cookies that are naturally gluten free, like my almond butter chocolate chip cookies, or something like that that doesn’t rely on ingredient substitutes.
I just made these and they came out perfect!
I was looking for an easy and quick recipe…. this is it!
Oh, a couple slight changes: I didn’t have Brown sugar so I used Date sugar instead. And used instant oats instead of rolled oats. Cookies came out just fine!!
This will be my new go-to choc chip cookie recipe… ??? Many thanks!
Can instant or quick oats be used ? Thank you
Yes!
I am making these cookies now, and the dough seems to be crumbly, is that how it should be? They do taste good tho!!?
The dough shouldn’t be super crumbly Kathy, it might need a little more liquid. You might try adding a touch of milk.
Loved the recipe! They are so delicious right out of the oven!
These are one of my favorites Christy, especially warm!!
Sue, thanks for the great recipe.
Unfortunately I have never been able to leave any recipe unaltered, including my Nonnies pierogi recipe that came with her from Poland in 1914ish. I think it is just in my DNA.
I didn’t melt my butter (just doftened it), switched the measurements for the sugars, and added nuts and raisins.
Your base recipe is what worked so well.
FINALLY! I have found the perfect soft chocolate chip cookie. I just made my first batch and they are delicious! Thank you!
Thanks Sue!
I used butterscotch chips instead of chocolate. Very good
I bet they go really nicely with oatmeal, I’ll have to try that.
These look like the cookies my best friend used to make for me. They were delicious. I tried the recipe and my cookies came out very flat 🙁 Any suggestions on what I’m doing wrong?
The only thing I can suggest is make sure your measurements are accurate, Lisa. And you might experiment with chilling the cookies on the sheet for 15 minutes before baking if you still have a spreading issue. Hope this helps!