Howdy, cookie lovers! Today, we’re diving into the world of oatmeal double chocolate chip cookies, where chewy meets chocolatey in the most delightful way. Perfect for any occasion, these cookies are about to become your new favorite.
Why This Recipe Works
- The combination of oats and double chocolate chips offers a perfect texture contrast—chewy with a bit of crunch.
- Using both brown and white sugar ensures a rich flavor and moist texture.
- A hint of vanilla extract enhances the chocolate flavor, making each bite irresistible.
- Chilling the dough before baking prevents spreading, resulting in thicker, more decadent cookies.
- This recipe is easily customizable, allowing for various add-ins or substitutions based on dietary needs.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned oats
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
Equipment Needed
- Large mixing bowl
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. This ensures your cookies won’t stick and makes cleanup a breeze.
Cream the Butter and Sugars
In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 3 minutes. The fluffier your mixture, the better the texture of your cookies.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to ensure a smooth, cohesive dough.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients, mixing just until combined. Overmixing can lead to tough cookies.
Fold in Oats and Chocolate Chips
Gently fold in the oats and both types of chocolate chips until evenly distributed throughout the dough. This is where the magic happens, so take your time to ensure every cookie will be packed with goodness.
Chill the Dough
Cover the dough and chill in the refrigerator for at least 30 minutes. This step is crucial for preventing the cookies from spreading too thin during baking.
Bake to Perfection
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips and Tricks
For an extra chocolatey experience, consider using dark chocolate chips in place of milk chocolate. If you’re a fan of nuts, walnuts or pecans make a great addition. Always use room temperature eggs for easier mixing. To keep your cookies soft, store them in an airtight container with a slice of bread. The cookies will absorb the moisture from the bread, staying soft for days.
Recipe Variations
- Swap out the chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
- Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spicy twist.
- For a healthier version, substitute half the butter with applesauce and use whole wheat flour.
- Include a half cup of shredded coconut for a tropical vibe.
- Make them gluten-free by using a gluten-free flour blend and ensuring your oats are certified gluten-free.
Frequently Asked Questions
Can I use quick oats instead of old-fashioned oats?
Yes, you can use quick oats, but the texture of your cookies will be slightly different. Old-fashioned oats provide a chewier texture, while quick oats will make the cookies a bit softer.
How do I know when the cookies are done?
The cookies are done when the edges are set and lightly golden, but the centers still look a bit underdone. They will continue to cook on the baking sheet after being removed from the oven.
Can I freeze the cookie dough?
Absolutely! You can freeze the dough in balls on a baking sheet, then transfer them to a freezer bag once solid. Bake from frozen, adding a minute or two to the baking time.
Summary
These oatmeal double chocolate chip cookies are the perfect blend of chewy and chocolatey, with endless possibilities for customization. Whether you stick to the recipe or experiment with variations, they’re sure to be a hit.