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These Oatmeal Chocolate Chip Cookies are my favourite cookie recipe of all time, and you can trust me when I say that because I’ve made it countless times. It’s a classic and staple recipe in my books and all the different types of add-ins allow for endless creativity and satisfy every craving!
Oatmeal Chocolate Chip Cookies = Your New Favourite Cookie
If you’re on a diet…you’ve come to the wrong place. Although, I’d love to convince you to have a little cheat day and bake these cookies! So just keep scrolling down and I’ll let the chocolate chips and butter lure you in for themselves.
If you’re looking for a simple and quick recipe, with easy-to-find everyday ingredients that are probably sitting in your fridge and pantry as we speak, you’ve come to the right place!
If you love cookies with alot of different textures…the chewiness that the oats bring, the crunch from the nuts, and the crispy edges from the caramelized sugars…then you’ve DEFINITELY come to the right place.
I honestly prefer these over just plain old classic chocolate chip cookies because the rolled oats are a total game changer. They add so much more texture to every bite, so it doesn’t feel like you’re just eating flour, butter, and sugar.
Plus, let’s give some appreciation to the protein and fibre that the rolled oats and nuts bring to the table! These cookies have a little bit of health to them…right? (Dieters, did you hear that?)
First, Let’s Talk About Butter!
Do I Use Salted Or Unsalted Butter?
I want to talk about butter because aside from the fact that it’s an ingredient sent down from Heaven, the science behind this fatty beauty is crucial to our baking results. The type of butter you choose is important.
I used to always use salted butter in my baking; some people swear by using this and will never refrain from using salted butter. But ever since I whipped up a batch of buttercream frosting that ended up being WAY too salty, i’ve made the permanent switch over to using unsalted butter only.
Using unsalted butter is ultimately the safer choice of the two options because you can control the amount of salt in your recipes. The salt content between brands of butter are all different because apparently there isn’t an industry standard!
Which is why when I used a different brand of salted butter in my buttercream, I assumed it would turn out exactly how it did with the other brand I’d used, but this butter in particular was much more saltier, hence why my buttercream turned out super salty! (Which then made me super salty!) 😛
In conclusion, it’s wise to stick to unsalted butter and add in your salt little by little according to taste, henceforth giving you FULL control of your cookies’ salt content.
Why Butter Temperature Is Important:
Sometimes my cookies turn out flat, other times, they turn out puffier. What gives? Well, it’s all about the temperature of the butter!
The recipe for these Oatmeal Chocolate Chip Cookies uses the “creaming method”. Creaming is the mixing together of fats and sugars. When these two types of ingredients are mixed together, the sugar crystals cut into the fat creating little air pockets, which then creates fluffier cookies, because there’s more air.
This is why it’s so crucial for your softened butter to not be over-softened. When the butter is too soft and/or practically melted, there’s no chance for the sugar crystals to cut through the fat to create air pockets. It just emulsifies.
How To Perfectly Soften Butter:
Perfectly softened butter is when you can lightly press your finger onto the butter and it leaves a slight indentation still reciprocating a bit of pressure in response to yours. If you press your finger onto the butter and it goes right through, your butter is too soft.
To soften your butter perfectly, take it out of the fridge, slice it into even sized cubes and leave it on the counter for at least 30 minutes. Depending on your kitchen’s heat or air conditioning situation, that should do the trick. (More surface area getting hit by warmer air = faster warming).
Note: There have been times where I have oversoftened my butter and the cookies come out pretty flat. But they ALWAYS taste good, which is what’s most important right?
The Best Part: Cookie Add-Ins!
Baking is something that you always have to be exact with but here is where you get to be creative! The add-in options for these Oatmeal Chocolate Chip Cookies are endless.
Do you love chocolate but desire a more healthier and/or less sweet version? Pour in some of those dark chocolate chunks instead of anything milk or semi-sweet. I personally love to use semi-sweet chocolate chips because they’re the perfect balance of sweet and cocoa!
Delicious Add-In Ideas:
- Dark chocolate chips,
- Caramel chips,
- Milk Chocolate chips
- Peanut butter chips
- Butterscotch chips
- Peppermint chocolate chips
- Toffee bits
- White chocolate chips
- Mini M&Ms
- Reese’s Pieces
- Shredded coconut
- Dried cranberries
- Oreo Chunks
- Macadamia nuts
- Pumpkin Seeds
- Sunflower Seeds
And SO MUCH MORE! Seriously, whatever your heart desires, just go for it. My go-to combo, which you will see in the recipe below is semi-sweet chocolate chips/chunks and chopped walnuts. It’s my absolute favourite and I encourage you to try it too!
I’ve also been dying to try a combo of caramel chips with chopped pretzels. You gotta love that sweet and salty factor. Mmm!
Thanks so much for reading, friends! Now tell me, what are your favourite cookies?? What are some delicious things you’d add to your cookies?
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Recipe For Oatmeal Chocolate Chip Cookies:
Oatmeal Chocolate Chip Cookies
- 1 cup Unsalted Butter Softened
- 1 cup Light Brown Sugar Packed
- 1/2 cup White Sugar or Cane Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1-2 tsp Salt
- 3 cups Rolled Oats
- 1 cup Walnuts chopped (or any nuts/add-ins you prefer!)
- 3/4 cup Semi-Sweet Chocolate Chips or any chocolate chip flavours you prefer!
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a large bowl using a stand mixer or hand mixer, cream together the butter, brown sugar, and white sugar until fluffy and lightened in colour.
Beat in eggs one at a time, then stir in vanilla.
In a smaller bowl, combine the flour, baking soda and salt. With a wooden spoon stir the dry mixture into the creamed mixture until just blended.
Gently stir in the rolled oats and your selected add-ins.
Using spoons or a cookie scoop drop by Tablespoonfuls onto the parchment paper baking sheet, evenly spaced apart.
Bake for 12-16 minutes (depending on your oven), then allow cookies to cool on baking sheet for 5 minutes before transferring them onto a cooling rack. Enjoy!
I like to store my cookies at room temperature in ziplock bags (or tupperware containers) for about 7 days; that is, if they actually last that long and aren’t being inhaled as usual.
If I decide to double the recipe and end up with a bounty of cookies, these freeze VERY well. Freeze them in freezer-safe ziplock bags for up to 5 months! Woohoo!
They also taste excellent when they’re just barely thawed after being taken out of the freezer. Enjoy!