Oatmeal chip cookies are a tasty snack anyone can enjoy, from the young to the young at heart! These cookies are hearty and delicious, great to munch on when traveling or enjoy in the afternoon with a glass of cold milk. The oatmeal and chocolate combo is so delish, you’ll be making these whenever you get the chance

 

What Are Oatmeal Chocolate Chip Cookies?

This is a flat, sweet baked food made from oatmeal, flour, butter, sugar, baking soda, chopped nuts, chocolate chips, and flavorings. The ingredients are made into a dough, chilled, then baked ta soft and served warm. These make a tasty snack for kids and adults alike.

 

Cookie Facts  

  • Chocolate cookies were invented in the 1930s by Ruth Wakefield owner of the Toll House Inn.  
  • The word cookie originates from the Dutch word “koekje” which translates to “little cake”.
  • Christmas cookies date back to Medieval Europe
  • Oreo is the world’s most popular cookie.
  • National Cookie Day is December 4th.

 

Origins of The Cookie

The cookie is said to have originated in the 7th Century A.D. in Persia, what we know as modern-day Iran. It is unclear exactly when or who came up with the tasty idea, all that’s known is it was invented around the time sugar became popular in the region.

 

When To Eat Oatmeal Cookies?

These chewy sweet treats can be eaten for a snack or dessert! Have as a part of brunch with tea, serve them to the kids in the afternoon with a glass of milk, or serve them at a party to guests as a refreshment.  

 

How To Serve These Cookies

These toothsome mouthfuls are best served warm or room temperature, they go great with just about any beverage, hot or cold. Drizzle with chocolate or caramel for eye appeal and extra flavor, or eat them with a scoop of vanilla ice cream, yummy!

 

Key Ingredients

Brown Sugar – This sugar adds sweetness, flavor, color, and moisture to the cookies. When heated brown sugar caramelizes, producing more liquid, adding flavor, and moistening the cookies. The molasses in this also gives the cookies a darker color.

Salt– This strengthens the gluten and enhances the flavor of the other ingredients

 

How We Made These Cookies

These delicious cookies were so easy to make, we were done in no time!

We whisked all the dry ingredients (except the sugar), then we combined the sugars and melted butter in another bowl, and added the honey, vanilla, and eggs to the wet ingredients. We blended the ingredients with an electric mixer till smooth, then reduced to the lowest speed, and added in the flour mixture until almost combined. Lastly, we added the oats and finished mixing at medium speed, then stirred some of the chocolate chip and the chopped nuts.

Next was portioning and baking.

From the cookie dough, we rolled 20 oatmeal balls, flattened slightly, then transferred them to a plate, and chilled them in the fridge for 2hours. My team and I organized and spaced the raw cookies on a sheet tray and baked them for about 13 minutes until the tops were just about to set.

We took them out of the oven and dotted the tops with the remaining chocolate chips, then set them aside to cool.

We ate them warm with some milk and they were CRAZY good!

Why Make Oatmeal Chocolate Chip Cookies?

These cookies are very easy to make, you can whip up the dough in a snap and store it in the refrigerator or freezer until your ready to use it, or make it right away, whichever you prefer! This recipe makes 20 chewy oatmeal chip cookies, it’s the perfect homemade snack when you’re on a budget!

 

Terms Used In The Recipe

Chill– This is placing food or ingredients in the refrigerator (often hours at a time) to cool. We used this technique to chill the cookies for 2 hours until they firmed up.

Whisk– The is the process of using an electric mixer with a whisk attachment, a wire whisk, or fork to mix ingredients quickly.  This incorporates air into the mixture and removes lumps. For this recipe, we whisked the dry ingredients.

 

Questions And Answers

Q: Can I use quick oats instead of old-fashioned oats?   

A: Sure can! If you don’t have any O.F. oats, quick oats will work. However, you’ll have to use 2 cups of quick oats in place of the 2 1/4 cups old fashioned.

Q: Can I make these ahead of time?

A: You can make the dough for these oatmeal cookies way ahead of time! Just follow the recipe, chill for 30 minutes, transfer the unbaked cookies to a freezer bag and freeze for up to 2 months! When you’re ready to use them, transfer the frozen cookies to a lined tray and bake for 14-16 minutes.  

 

Scrumptious Oatmeal Chocolate Chip Cookies, so moist, chewy, chocolaty, your family gonna love ’em! Snack-time or dessert, these cookies will make your mouth water with such sweet anticipation, you won’t want to share!

 

Yield: 20 cookies

Soft and Chewy Oatmeal Chocolate Chip Cookies

Soft and Chewy Oatmeal Chocolate Chip Cookies

Easy homemade Oatmeal Chocolate Chip Cookie, scrumptious and chewy!

Prep Time 15 minutes
Cook Time 12 minutes
Additional Time 2 hours
Total Time 2 hours 27 minutes

Ingredients

  • 1 1/3 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 3/4 cup melted butter (unsalted)
  • 3/4 brown sugar
  • 1/2 cup granulated sugar
  • 1 tbs honey
  • 1 tbs vanilla
  • 1 large egg
  • 2 1/4 cups oats (old fashioned)
  • 1 1/4 cups chocolate chips
  • 1/2 cup chopped walnut

Instructions

  1. In a large bowl, whisk the flour, baking powder, cinnamon, and salt until combined. Using an electric mixer, beat the melted butter and sugar until blended.
  2. Beat the honey, vanilla, and egg into the butter mixture until smooth.
  3. At a low speed, carefully beat in the dry ingredients into the butter mixture until partially incorporated, then add the oats, and increase to medium speed until smooth.
  4. Gently fold in a cup of the chocolate chips and the chopped walnuts. Form the mixture into a dough and portion into balls (3 tbs per ball), and flatten them a bit.
  5. Place the dough balls on a plate, cover with plastic, and refrigerate for at least 2 hours to chill.
  6. Transfer the cookie dough to a lined cookie sheet, 2 inches apart and bake for 12-14 minutes until the top are slightly underdone.
  7. Remove them from the oven and place the remainder of the chocolate chips on the tops of the cookies.
  8. Cool them on the cookie sheet for ten minutes before removing transferring them to the cooling rack.

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