This Oatmeal Chocolate Chip Cookies Recipe Will Knock Your Socks Off Cookies Desserts Snacks Gluten-free Low Sodium Recipes

Just when you think a cookie can’t get any better, you find this oatmeal chocolate chip cookie recipe. These oatmeal chocolate chip cookies could be the best recipe out there. No joke. 

The secret for this cookie recipe is letting the dough sit in the refrigerator for one hour and up to 24 to allow the flavors to meld. Then, when you bake the cookies, it keeps the them from spreading out too much. If you are in a hurry, there's no need to wait, but you can always just bake a few and allow the rest of the dough to get nice and cold. Try a taste test and see if it’s worth waiting or if baking them right away works just fine for you!

To make these incredible homemade oatmeal chocolate chip cookies you will need flour, baking soda, salt, unsalted butter, granulated sugar, brown sugar, vanilla extract, an egg, rolled oats (not the instant kind) and chocolate chips. The sweet, moist, low-sodium cookies bake up in about 12 minutes (ovens vary).

These oatmeal cookies will knock your socks off as a sweet snack during the day. Or, serve them warm for dessert with a big scoop of vanilla ice cream on top. Talk about knocking your socks off! The cookies also pack well for lunches. 

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Cuisine: American
Prep Time: 15 minutes plus time to chill
Cook Time: 8 to 12 minutes
Total Time: 17 minutes plus time to chill 
Servings: 12 large or 18 small cookies

Ingredients

• 1 cup all-purpose flour or gluten-free flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/3 cup granulated sugar
• 2/3 cup brown sugar, packed
• 2 teaspoons vanilla extract
• 1 large egg
• 1 1/2 cups rolled oats (not quick-cooking oats)
• 1 cup semisweet chocolate chips

Recipe Notes

• Photos show my cookies that were baked with gluten-free flour. The cookies were delicious. My gluten-eating friends had no idea I had made the substitution to keep another friend safe.

• You can add 1/2 to 1 cup of walnuts or macadamia nuts if you want a bit of crunch in your cookie.

• As I said above, chilling dough is not necessary but the results are lovely if you have patience to wait. The cookies don’t spread out as much and become thin. If you absolutely can’t wait, consider baking a few and refrigerating the rest of the dough to do your own taste test!

Here's how to make it: 

1. Put the softened butter, granulated sugar and brown sugar into a large mixing bowl. Beat with an electric mixer until light and fluffy, about 3 to 4 minutes.
2. Add vanilla, egg and salt. Mix on low until combined.
3. Add the baking soda and flour. Mix on medium until well combined.
4. Stir in the oats and chocolate chips by hand. Mix well.
5. Cover and place in the refrigerator for 1 hour or up to 24 hours.
6. When you’re ready to remove the dough from the fridge, preheat oven to 375 degrees F and line a large baking sheet with parchment paper. Use an ice cream scoop, large or small, to scoop out 2 to 3 tablespoons of dough and place them on the parchment about 2 inches apart from each other.
7. Bake for 8 to 12 minutes, or until the cookies are golden brown. Larger cookies will take a bit longer. Remove from the oven, let sit on the pan for 3 to 4 minutes before transferring to a cooking rack to cool to the temperature of your choice. (We like ours a bit warm!)

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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