I bake these on quiet afternoons when the house feels calm and the kitchen smells warm. This oatmeal chocolate chip cookie recipe keeps the edges light and the centers soft. We go for generous chips and tender oats so each bite feels cozy and a little nostalgic. You get a bowl a spoon and a quick rhythm. Butter meets sugar. Eggs follow. Vanilla lifts the aroma. Ground oats add body and hold the dough. The result lands chewy and chocolate forward. It works for weeknights and celebrations. Kids help with scoops and taste tests. No fancy tricks. Just simple steps that work. I wrote this with gluten free friends in mind. It plays well with blends and with certified oats. Search terms people use fit here too like oatmeal chocolate chip cookies recipe and oatmeal chocolate chip cookie recipe healthy and oatmeal chocolate chip cookie recipe gf. You might look for chocolate chip cookies or chocolate chip cookie recipes or a recipe for chocolate chip cookies. You land here and bake a batch that tastes like home. I test this often in my small kitchen. The sheet feels warm. The chips look glossy. We take a cookie and wait one minute. The bite breaks with a soft pull. The oats give chew. The chocolate melts on the tongue. I pour milk and call it good.
Description
We bake together at Nancy Cooks and we keep things simple. I share this oatmeal chocolate chip cookie recipe as a cozy project for any day. I like how the dough comes together fast and how the pans come out with soft middles. The house smells sweet and the chips shine. We love this oatmeal chocolate chip cookie recipe. I reach for this oatmeal chocolate chip cookie recipe when I want comfort.
I am Nancy of Nancy Cooks and I test every batch in my small kitchen. This oatmeal chocolate chip cookie recipe uses pantry items. A bowl a spoon and a short chill give you cookies that stay tender. No odd steps. Just steady rhythm.
I learned this trick as a kid. Cream the butter with sugar until it looks light. Mix in eggs and vanilla. Fold in oats and chocolate. Scoop. Bake. Breathe. That simple cadence makes baking feel calm and a bit joyful.
Table of Contents
- 1) Key Takeaways
- 2) Easy Oatmeal Chocolate Chip Cookies Recipe
- 3) Ingredients for Oatmeal Chocolate Chip Cookies
- 4) How to Make Oatmeal Chocolate Chip Cookies
- 5) Tips for Making Oatmeal Chocolate Chip Cookies
- 6) Making Oatmeal Chocolate Chip Cookies Ahead of Time
- 7) Storing Leftover Oatmeal Chocolate Chip Cookies
- 8) Try these Dessert next
- 9) Oatmeal Chocolate Chip Cookies
- 10) Nutrition
1) Key Takeaways
One bowl and a short chill lead to soft centers and light edges. Oats add chew and flavor. Chocolate brings balance.
You can bake the dough from cold. You can freeze scoops for later. You can keep cookies soft with a slice of bread.
This guide comes from Nancy at Nancy Cooks and lives on https://www.nancycooks.com. It reads clear and calm so you can bake with ease.
2) Easy Oatmeal Chocolate Chip Cookies Recipe
I keep this method short so weeknights feel doable. One bowl helps with clean up and a chill helps the edges set while the centers stay soft. The dough holds shape even on a warm sheet which keeps the cookies round.
We lean on rolled oats for chew and we grind a little for body. The balance gives that classic bite. If you want the best chewy oatmeal chocolate chip cookies this fits the plan and still feels easy. I follow a classic oatmeal chocolate chip cookie method with a calm pace.
For search fans I will say it plain. This is my take on an oatmeal chocolate chip cookies recipe and it still reads as a friendly kitchen note from Nancy on Nancy Cooks. Fans of oatmeal cookies and chocolate chip cookies find this fits well.
3) Ingredients for Oatmeal Chocolate Chip Cookies
Rolled oats give chew and gentle nut flavor. I like certified gluten free oats for guests who need that.
Gluten free flour blend keeps the crumb tender. A measure for measure blend works well here.
Cornstarch supports a soft center as the cookies cool on the sheet.
Baking powder lifts the dough and helps with a light edge.
Baking soda deepens color and adds spread control in the oven.
Kosher salt sharpens the chocolate and keeps the sweetness in check.
Butter brings flavor and a crisp edge. Room temp helps it cream fast.
Brown sugar adds caramel notes and moisture for a soft bite.
Granulated sugar balances spread and sweetness for even baking.
Eggs bind the dough and add shine. Let them sit out for a bit.
Vanilla extract lifts the aroma and rounds the chocolate.
Chocolate chips and chunks give pools and speckles so every bite feels rich.
Flaky sea salt as a finish makes each cookie taste brighter.
4) How to Make Oatmeal Chocolate Chip Cookies
Step 1 Pulse some oats into coarse meal and leave some whole. The mix gives texture and structure.
Step 2 Whisk oats flour cornstarch baking powder baking soda and salt until the blend looks even.
Step 3 Cream butter with both sugars until the color looks pale and the texture looks fluffy.
Step 4 Beat in eggs one at a time then add vanilla. Scrape the bowl to catch any bits.
Step 5 Stir the dry mix in two parts. Stop when a few dry streaks remain so the dough stays tender.
Step 6 Fold in the chocolate. Cover the bowl and chill for an hour to help the dough relax.
Step 7 Heat the oven to 350 F and line pans with parchment. Scoop even mounds to match size.
Step 8 Bake until edges set and centers look soft. Let the tray rest before moving the cookies to a rack. The timing supports the best chewy oatmeal chocolate chip cookies result you want.
5) Tips for Making Oatmeal Chocolate Chip Cookies
Chill the dough so the fat firms up. The cookies keep a neat edge and the center stays soft. A short chill works. That fits a gluten free oatmeal chocolate chip cookie approach and keeps results steady.
Use a scale for flour so the texture stays light. Too much flour makes a dry bite. A gentle hand fixes that. This habit brings small batch oatmeal chocolate chip cookies within reach.
Swap chips for chunks if you like pools of chocolate. A mix brings contrast and it photographs well for a fun post for {website_name}.
6) Making Oatmeal Chocolate Chip Cookies Ahead of Time
Scoop the dough then freeze the mounds on a tray. Bag them for later. Bake from cold with a minute added. This trick makes easy gluten free oatmeal cookies simple.
Mix the dry blend in a jar for fast prep next time. Label it with the date so you know what you have ready.
For gifts bake a little less so the centers stay soft. The cookies finish on the tray and taste fresh later.
7) Storing Leftover Oatmeal Chocolate Chip Cookies
Keep cookies in a container with a small slice of bread. The bread gives its moisture to the cookies and they stay soft.
For crisp edges store without the bread and keep the lid slightly open for a day. Texture shifts in a nice way.
Freeze baked cookies in layers with paper between. Warm at room temp. The chocolate resets and the crumb tastes fine. This also helps with gluten free cookies so treats stay ready.
8) Try these Dessert next
9) Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookie Recipe by Nancy Cooks
Ingredients
- 2 1/2 cups rolled oats certified gluten free
- 2 cups gluten free measure for measure flour
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup butter softened
- 1 cup packed brown sugar
- 1 cup sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 1 cup semisweet or dark chocolate chips
- 1 cup chocolate chunks or more chips
- 1/2 cup extra chocolate chips for topping
- Flaky sea salt for garnish optional
Instructions
- Pulse the oats in a blender just until some turn to coarse flour and some pieces remain.
- Whisk the ground oats gluten free flour cornstarch baking powder baking soda and salt.
- Cream the butter brown sugar and sugar until light and smooth.
- Beat in the eggs one at a time then mix in the vanilla.
- Add the dry mix in two additions and stir just until a few dry spots remain.
- Fold in the chocolate chips and the chopped chocolate until the dough looks even.
- Cover and chill the dough for at least 1 hour and up to 24 hours.
- Heat the oven to 350 F and line baking sheets with parchment.
- Scoop large balls about 3 tablespoons each and set six per sheet.
- Bake 9 to 11 minutes until edges look set and the centers look slightly underdone.
- Use a large round cutter to nudge the hot cookies into neat circles if you like then add extra chips and a pinch of flaky salt.
- Cool 2 to 3 minutes on the sheet then move to a rack to finish cooling.
- Store in an airtight container for 2 days at room temp 3 to 4 days chilled or freeze for 2 months.
10) Nutrition
A cookie sits around one hundred eighty five calories. Two grams protein. About twenty four grams carbs. Nine grams fat. One gram fiber. Numbers shift with chip choice and size of scoop.
Pair with milk for a simple snack. Share with friends for balance and joy. I keep portions small and enjoy the moment.
For folks who track recipes this reads as an oatmeal chocolate chip cookie recipe with oats for fiber and a steady texture that stays tender. It feels like a home style oatmeal chocolate chip cookie bake made for busy days.
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