Oatmeal Chocolate Chip Cookies

A chewy American cookie with bittersweet chocolate and a home-baked finish.

Prep Time10

Cook Time11

Total Time21

Course: Breakfast, Snack

Cuisine: American

Keyword: cookie, dark chocolate, oats

Servings:

Calories: 1011kcal

Author: Daisy Merano

Pre-heat the oven to 375F.
Combine flour, baking soda, and salt in a bowl. Use a wire whisk to mix the ingredients.
1 3/4 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
Beat the butter and both sugars in a separate bowl using a stand mixer or hand blender. Add eggs and vanilla extract. Beat until the ingredients are well mixed.
1 cup unsalted butter, 2 eggs, 1 ¼ cups brown sugar, 8 tablespoons granulated white sugar, 2 teaspoons vanilla extract
Gradually add the flour mixture. Continue to beat the entire mixture until all are incorporated.
Add the oats and chocolate chips and fold.
2 cups 60% Cacao bitter sweet chocolate chips, 2 ½ cups Quaker old fashioned oats
Scoop 1 tablespoon of mixture and drop in a cookie sheet. Bake for 9 to 11 minutes.
Remove from the oven and arrange in a wire rack to cool down.

Use real butter, not substitutes. Butter gives these cookies their soft bite and light crisp around the edges. Margarine or blends won’t hold the dough together the same way. You’ll also lose that distinct richness if you go with oil. Let the butter soften at room temperature, don’t melt it.
Stick with rolled oats only. Old-fashioned oats keep their shape and give structure without turning mushy. Quick oats will break down too much and throw off the final bite. Steel-cut oats won’t soften fast enough in the oven. Rolled oats keep everything chewy and well-textured.
Don’t swap in milk chocolate. This recipe calls for 60% cacao chips for a reason. Bittersweet chocolate gives a cleaner flavor and stops the cookies from tasting too sweet. Milk chocolate melts faster and can blend into the dough. I’ve tested both, bittersweet holds its shape and punch better.
Scoop evenly and don’t flatten the dough. Each scoop should be about a tablespoon and loosely packed. Don’t press them down, they’ll spread on their own in the oven. This helps the edges set while the middle stays soft. If you shape or flatten, they might bake unevenly.
Avoid overbaking by checking the edges, not the center
If the centers look underdone but the edges are set, that’s the time to pull them. They’ll firm up as they cool. Leaving them in too long makes the entire cookie dry. Use a timer and stick to the 9-11 minute range.