15 Good Oatmeal Chocolate Chip Cookie Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 good oatmeal chocolate chip cookie recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Good Oatmeal Chocolate Chip Cookie Recipe

Oatmeal Chocolate Chip Cookies

30 min

Brown sugar, chocolate chips, rolled oats, egg, baking soda

5.02K

Preppy Kitchen

Chewy Chocolate Chip Oatmeal Cookies

47 min

Brown sugar, chocolate chips, eggs, baking soda, quick cooking

4.55.6K

Allrecipes

The Best Oatmeal Chocolate Chip Cookies

2 hr 21 min

Brown sugar, sweet chocolate chips, rolled oats, cinnamon, egg

4.5518

Averie Cooks

Soft and Chewy Oatmeal Chocolate Chip Cookies

1 hr 24 min

Dark brown sugar, sweet chocolate chips, rolled oats, cinnamon, baking soda

4.7390

Sally’s Baking Addiction

Soft and Chewy Oatmeal Chocolate Chip Cookies

57 min

Brown sugar, chocolate chips, rolled oats, cinnamon, baking soda

4.9143

Live Well Bake Often

Best Oatmeal Chocolate Chip Cookies

25 min

Brown sugar, sweet chocolate chips, rolled oats, cinnamon, eggs

5.025

Meatloaf and Melodrama

Oatmeal-Chocolate Chip Cookies

1 hr 5 min

Brown sugar, chocolate chips, egg, baking soda, vanilla

4.5482

Betty Crocker

Oatmeal Chocolate Chip Cookies

20 min

Brown sugar, sweet chocolate chips, old fashioned oats, cinnamon, egg

4.54

Chef Savvy

Chocolate Chip Oatmeal Cookies

34 min

King arthur, brown sugar, chocolate chips, rolled oats, baking soda

4.7864

King Arthur Baking

Oatmeal Chocolate Chip Cookies

1 hr 20 min

Brown sugar, sweet chocolate chips, rolled oats, cinnamon, baking soda

4.9172

Liv for Cake

Chewy Oatmeal Chocolate Chip Cookies

40 min

Brown sugar, chocolate chips, cinnamon, egg, baking soda

5.018

The Windy City Dinner Fairy

Oatmeal Chocolate Chip Cookies

40 min

Brown sugar, sweet chocolate chips, heavy cream, rolled oats, baking soda

4.01.9K

NYT Cooking – The New York Times

Oatmeal Chocolate Chip Cookies

26 min

Brown sugar, chocolate chips, rolled oats, cinnamon, eggs

5.011

Simply Home Cooked

The Easiest Oatmeal Chocolate Chip Cookies

25 min

Brown sugar, chocolate chips, old fashioned, cinnamon, egg

5.08

Katiebird Bakes

Oatmeal Chocolate Chip Cookies Recipe

47 min

Brown sugar, sweet chocolate chips, rolled oats, eggs, baking soda

5.05

The Spruce Eats

12 Related Question Answers About Good Oatmeal Chocolate Chip Cookie Recipe

Why do my oatmeal chocolate chip cookies go flat?

Sugar is solid at room temperature, but it liquefies when heated. If you’re heavy-handed when measuring, that extra sugar means extra liquid and more spread when the cookies bake up in the oven. Using too little flour could lead to flat cookies, too.

What is the secret to a chewy cookie?

Rest the Dough

A secret baker’s trick is to rest your cookie dough in the fridge. You can rest it for at least an hour, which will evaporate some of the water and increase the sugar content, helping to keep your cookies chewy. The longer you allow your dough to rest in the fridge, the chewier your cookies will be.

What makes a cookie soft and chewy or crispy?

While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.

What makes a cookie moist and chewy?

Cookie chemistry: We’re taking a 180° turn from our crunchy cookies, substituting higher-moisture brown sugar and butter for their lower-moisture counterparts: granulated sugar and vegetable shortening. That, plus a shortened baking time, yields a cookie that’s soft and chewy all the way through.

How can I make my cookies fluffier instead of flat?

9 Tips to Remember

1. Use Real Butter and Keep It Cool. The low melting point of butter may be what makes your cookies flat. …
2. Use Shortening. …
3. Chill Dough Twice. …
4. Use Parchment Paper or a Silicone Liner. …
5. Measure Precisely. …
6. Use Fresh Baking Soda. …
7. Use Optional Add-Ins. …
8. Buy an Oven Thermometer.

What happens if you put too much baking soda in cookies?

And because baking soda also introduces carbon dioxide, or air, to the dough, too much of it will create a cookie that’s cakey rather than chewy.

Is it OK to use melted butter instead of softened?

You can absolutely use melted butter. Softened butter can also be used. Even chilled butter has its place in some baking recipes.

Does brown sugar make cookies chewy?

Acidic brown sugar, on the other hand, speeds gluten formation and egg protein coagulation, so the dough sets quickly, making cookies thick and tender/chewy.

Why do my chocolate chip cookies get hard after cooling?

Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. It’s the same thing that happens to breads, muffins, and other baked goods.

What makes cookies moist?

Brown sugar retains more moisture than white sugar, making it a great option for cookies that are moister and not as crisp. What is this? That’s because brown sugar is a mixture of sugar and molasses, and the molasses is really the key here to help keep those cookies moist.

Does baking soda make cookies crispy?

Trick #1: Don’t Use Brown Sugar: It has more moisture than white and is also more acidic, meaning it reacts with baking soda to produce air that helps cookies to rise. Cookie recipes made without brown sugar will be harder, flatter, and crispier. Trick #2: Lower your oven temperature.

Should you sift flour for cookies?

For desserts that are chewy or crisp like cookies, sifting flour isn’t a must. The purpose of sifting flour through a sieve or sifter helps break up clumps and aerates the ingredients. In the past, sifted flour also allowed for more accurate measuring results.