Chocolate Chip Oatmeal Cookies
All of our Easy Oatmeal Cookie Recipes for you in one location. You will love the different types of Oatmeal Cookies The Wooden Spoon Effect has created!
Move over chocolate chip cookies, there’s a new cookie in town~Chocolate Chip Oatmeal Cookies. We’ve combined the best of both worlds with this cookie recipe – the chewy goodness of an oatmeal cookie with the rich flavor of chocolate chips. And they’re super easy to make too! Just try not to eat them all in one sitting!
Making cookies from scratch is a lot easier than you might think. Especially when the recipe is as straightforward as this one for chocolate chip oatmeal cookies. With just a few ingredients, you can have fresh-baked cookies in no time! Plus, who doesn’t love the taste of chocolate and oats together? These cookies are sure to be a hit with your family and friends.
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Recipe For Chocolate Chip Oatmeal Cookies
Butter- Always buy unsalted butter for baking, then add salt as needed. This is a quality-control technique to produce better baked goods.
Brown Sugar- Brown sugar is soft and fluffy and needs to be packed into the measuring cups for proper portioning. Always pack brown sugar when measuring, unless the recipe states otherwise.
White Sugar- helps cookies spread, adds a more crisp texture to cookies, and surface cracking due to crystallization, which can be desirable depending on the type.
Egg-
Vanilla Extract– To add that little extra something
Bananas
All Purpose Flour- When in doubt, always go with “all purpose” flour
Cinnamon-
Baking Soda- Necessary items for perfect baking
Salt- All baked goods taste better with a touch of salt
Semi-sweet chocolate chips- The star of the show!
How to Make Chocolate Chip Oatmeal Cookies
- Combine flour, cinnamon, baking soda, and salt, and set aside.
- Cream butter and sugars together until light and fluffy. Beat in egg and vanilla.
- Add bananas and beat until bananas are mostly liquified.
- Stir in oatmeal and flour mixture.
- Lastly, stir in chocolate chips.
- Refrigerate for 1-2 hours or overnight.
- When ready to bake, preheat oven to 350º.
- Scoop cookie dough onto a baking sheet.
- Bake in center of oven for 12 minutes.
- Let cool on baking sheet for a few minutes before transferring to a wire rack
Each of us has that one chocolate chip cookie that holds a special place in our hearts. Now, if you’re not really a chocolate chip cookie aficionado, you might be under the impression that they’re all cut from the same dough. But oh, how wrong you’d be! You need to try these, BIG FAT CHEWY CHOCOLATE CHIP COOKIES.
Why You’ll Love Chocolate Chip Oatmeal Cookies
- Soft, chewy texture
- A great balance of flavors; oatmeal, chocolate and banana.
- Simple to make.
- Pantry staple ingredients
- Everyone will love them.
Helpful Tools To Make Chocolate Chip Oatmeal Cookies
Goodcook Baking Sheet, 13 Inch x 9 Inch, Dark gray 3 Pack
KitchenAid Classic Mixing Bowls, Set of 3, PistachioMeasuring Cups and Spoons Set of 8 Pieces，Nesting Measure Cups with Stainless Steel Handle，for Dry and Liquid Ingredient （lake blue）Aucma Stand Mixer,6.5-QT 660W 6-Speed Tilt-Head Food Mixer, Kitchen Electric Mixer with Dough Hook, Wire Whip & Beater (6.5QT, Blue)Brentwood HM-48BL Lightweight 5-Speed Electric Hand Mixer, BlueSMARTAKE 200 Pcs Parchment Paper Baking Sheets, 12×16 Inches Non-Stick Precut Baking Parchment, Suitable for Baking Grilling Air Fryer Steaming Bread Cup Cake Cookie and More (White)
All About Chocolate Chip Oatmeal Cookies
The chocolate chip cookie was invented in 1938 by 2 American chefs: Ruth Graves Wakefield and Sue Brides when they were running a restaurant called the Toll House Inn.
Chocolate Chip Oatmeal Cookie Variations
- Add butterscotch, peanut butter or white chocolate chips
- Use M&Ms instead of chocolate chips
- Throw in walnuts or chopped pecans
- Add a teaspoon of espresso powder to the batter
- Dip cookies in melted dark chocolate
- Add colored sprinkles to the batter
Tips & Tricks
- Keep a stash of ripe bananas in the freezer
- Make sure butter and the egg are at room temperature
- Use an ice cream scoop or measuring spoon so cookies are all the same size
How to Store Chocolate Chip Oatmeal Cookies?
These cookies won’t last long but if they do, they are best stored in a sealed container on the counter. These cookies also freeze very well.
FAQs
Can I substitute a different kind of chocolate chip?
Yes, any chip will do! Or be creative and use a variety of chip; milk chocolate, dark chocolate, butterscotch.
Can I use quick oats?
No, it is best to use rolled oats in this cookie recipe. Steel cut and instant oats do not work either.
Does the batter need to be chilled before baking?
Yes, it is best to refrigerate the batter to ensure the cookies bake up correctly.
How ripe should the bananas be?
It is best to use very ripe black bananas for this recipe. If bananas ripen too quickly you can store them in the freezer.
Can I make these cookies dairy-free?
If you want dairy-free cookies use vegan butter. Make sure to buy dairy-free chocolate chips as well.
Do I have to add the cinnamon?
If cinnamon isn’t your thing, you can omit it.
How Do I Prevent My Cookies From Burning On The Bottom?
There are a few things you can do to prevent cookies from burning on the bottom: line the cookie tray with parchment paper, use two cookie trays and make sure to place the cookie tray in the center of the oven.
If you love these Chocolate Chip Oatmeal cookies you will also enjoy these other oatmeal cookies:
- Low Fat Oatmeal Cookies with Applesauce
- Applesauce Peanut Butter Oatmeal Cookies
- Avocado Oatmeal Cookies
A few of my favorite things to serve these cookies on!
Chocolate Chip Oatmeal Cookies
Cookie Monster Alert! Nothing says cookie better than a Chocolate Chip Oatmeal cookie. Soft, chewy, chocolaty, need we say more?
Ingredients
- ¼ cup butter
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 overripe bananas, peeled (about ¾ cup mashed)
- 1 cup rolled oats
- 1 ¼ cup all purpose flour
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ¼ cup semi-sweet chocolate chips
Instructions
- Combine flour, cinnamon, baking soda, and salt, and set aside
- Cream butter and sugars together until light and fluffy
- Bead in egg and vanilla
- Add bananas and beat until bananas are mostly liquified Note: if you are not using an electric mixer, you will probably need to mash bananas with a for or potato masher before adding
- Stir in oatmeal and flour mixture
- Lastly, stir in chocolate chips
- Refrigerate for 1-2 hours or overnight. This is very important for this cookie mixture in order to give the dry ingredients a chance to soak up the wet.
- When ready to bake, preheat oven to 350º
- Scoop cookie dough onto a parchment lined, or ungreased baking sheet, in walnut-sized balls with at least 2 inches of space between each
- Bake in center of oven for 12 minutes, or until edges begin to brown
- Let cool on baking sheet for a few minutes before transferring to a wire rack
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