Oatmeal Chocolate Chip Cookies Prove Classics Always Shine

Everyone knows that homemade oatmeal chocolate chip cookies reign supreme during the holiday season—and all season long. This recipe has a few tricks up its sleeve that makes these chewy oatmeal chocolate chip cookies stand out from the pack: There are two types of chocolate chips in the batter—semisweet chocolate chips and bittersweet chocolate chunks. The recipe also calls for oats, which lend tenderness and texture.

The result is extra chewy, unforgettable, and tastes totally homemade in the best way. Just trust us—if you bring these treats to your next cookie swap, don't be surprised if your friends start requesting the recipe.

Ingredients for Oatmeal Chocolate Chip Cookies

The list of ingredients for oatmeal chocolate chip cookies is a who's who of classic baking ingredients. A well-stocked pantry likely has everything you need already:

• Salted butter: Salted butter enhances the overall flavor in the cookie for an evenly sweet and salty, buttery crumb.
• Light brown sugar and granulated sugar: A combination of both sugars lends sweetness and a depth of flavor, especially from the light caramel notes in the brown sugar.
• Large eggs: Binds the dough and helps cookies rise and expand. Room temperature eggs are best to easily incorporate and meld into the mixture.
• Vanilla extract: Balances and rounds out the flavors in the cookies.
• All-purpose flour: Forms the base of the cookie dough. All-purpose flour is great for cookies because it's got a tender crumb but also structurally holds up well, due to protein content, for crisp edges and a gooey center.
• Quick-cooking oats: There aren't a lot of oats in the dough, but just enough to break up the texture for a moist, chewy, nutty oatmeal chocolate chip cookie.
• Baking powder and baking soda: Baking powder gives lift and helps with the tenderness of the crumb of the cookie, while baking soda helps with cookie spread—and also helps with achieving a golden brown color.
• Bittersweet chocolate chunks and semisweet chocolate chips: A combination of bittersweet and semisweet chocolate allows for a range and depth of sweetness and flavor, ensuring a bit of chocolate in every bite.
• Flaky sea salt: Finishes the cookie and enhances the sweetness and saltiness of the overall flavor.
  

How To Make Oatmeal Chocolate Chip Cookies

The full directions are below, but here are the basic steps you need to know:

• Step 1. Make cookie dough. Beat butter, brown sugar, and granulated sugar until light and fluffy. Add eggs 1 at a time, then vanilla. Stir together flour, oats, baking powder, and baking soda, and gradually add the dry ingredients to the butter mixture until just combined (but be careful not to overmix).
• Step 3. Add chocolate chips and oats. Fold oats, chocolate chips, and chocolate chunks into the dough until evenly distributed (still being careful not to overwork the dough).
• Step 4. Scoop cookies & chill. Use a 3-tablespoon scoop to drop spoonfuls of dough onto parchment lined baking sheets at least 2 inches apart.
• Step 5. Bake. Bake cookies in a preheated oven one sheet at a time, in a 375°F oven until edges are golden and set, but the centers of the cookies are still soft to the touch.

Can You Freeze Oatmeal Chocolate Chip Cookies?

Yes, you can freeze the scooped cookie dough on a baking sheet, uncovered, until hardened, about 1 to 2 hours. Then, transfer scooped cookie dough balls to a ziplock bag to store in the freezer. To bake from frozen, add an extra 3 to 5 minutes of cooking time.

How To Store Oatmeal Chocolate Chip Cookies

Store cookies in an airtight container or airtight ziplock bag at room temperature. They'll be best eaten before 3 days. After that, they may start to get a bit tough or extra crunchy.

Our Tips For Making Outstanding Oatmeal Chocolate Chip Cookies

• Chill the cookies: It's important that these cookies are scooped and left alone to chill in the refrigerator before cooking. This helps prevent cookies from splooging, or spreading too much when cooking, but it also helps the sugars and moisture fully meld and absorb into the elements of flour and dough, leading to a richer, deeper cookie taste.
• Give them space: Keeping cookies at least 2 inches apart form each other on the sheet tray ensures that they don't spread into one another and fuse as they bake.