Oatmeal Chocolate Chip Cookies are gooey, chunky, and worthy of dunking into a glass of milk. If you love cookies that are crispy on the outside and melted on the inside, this recipe's for you!
What Makes These Cookies The Best?
Do you know how it feels to take a warm, chocolate chip cookie out of the oven and take a big bite...only to find that they're too hard...or too cakey...or worst of all...not chocolatey enough?
Well, you won't find that with Oatmeal Chocolate Chip Cookies. They're perfectly gooey and deliciously chunky. The tops and bottoms are crispy, while the inside is soft and filled with all kinds of goodness.
Some folks call these Kitchen Sink cookies 'cause they have everything in them but the kitchen sink! But, I just call them my favorite because they're chocked full of all the good stuff I love...like raisins, oatmeal, chocolate chips and walnuts. Sometimes I even add coconut!
The secret is cooking them at a high temperature for a short amount of time. High and fast works wonders in the ultimate cookie world. I discovered that trick while making Santa's Chocolate Chip Cookies over the holidays. It causes the cookies to rise up quickly and maintain a molten center.
- light brown sugar
- white sugar
- large eggs
- all purpose flour
- rolled oats
- baking soda
- walnuts or pecans
- semi sweet chocolate chips
Step by Step Instructions
Cut cold butter into cubes and add to a mixing bowl. Beat for 1 minute on medium speed with mixer. Add brown sugar and granulated sugar. Beat with mixer until creamy.
Scrape down the sides with a spatula and beat again. Add eggs and vanilla, beat until creamy.
In a separate bowl, mix flour, cornstarch, oats, baking soda and salt until well blended. Gradually add dry ingredients to wet ingredients in the mixing bowl while the mixer is on low speed. Stop mixer and scrape the sides with a spatula. Blend again until mixed well.
Add raisins, walnuts and chocolate chips. Stir well. Dough will be thick. Scrape sides and scoop out dough with a medium cookie scoop onto a half size sheet pan. You should be able to get 12 scoops per pan if spreading 2 inches apart.
Bake at 400 degrees for 8 to 10 minutes only. Don't bake more than 10 minutes even if you think you should! Take the cookies out of the oven before they start to turn brown. They will continue to cook on the pan.
Remove cookies and allow to sit on sheet pan for 10 minutes while cooling. Transfer to a cooling rack.
Can I Make Substitutions?
You can always make substitutions, but make sure you use the basics (flour, sugar, eggs, butter). The rest is up to you. I add raisins because I love the texture, but you might want to leave them out. They taste really good with chocolate chips though....kinda like a Raisinet!
If you're a nut person, (or nutty like me), go for the walnuts. There's just something about oatmeal with walnuts that rocks my world.
Can You Freeze Oatmeal Chocolate Chip Cookies?
You can freeze Oatmeal Chocolate Chip Cookies after they've cooled completely. Place parchment or wax paper on a sheet pan and line the cookies up in a single layer. Place in freezer, and once frozen, transfer to a plastic bag or container. Frozen cookies will keep about a month.
When thawing cookies, take out of freezer and place on a cookie sheet in a single layer. Place on the kitchen counter until completely thawed (usually about 2 hours). To speed up the process, microwave individual cookies for about 15 to 30 seconds in the microwave oven.
More Cookies to Love
- Salted Chocolate Toffee Bars
- Santa's Chocolate Chip Cookies
- School Cafeteria Peanut Butter Cookies
- Cherry Magic Bars
- Goblin Skillet Cookie
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