These insanely addictive, soft and chewy oatmeal cookies are chunky, moist and finger-licking good! Each cookie is generously loaded with the goodness of rolled oats, toasted nuts, blackcurrants, and made just a little sinful with semi-sweet chocolate chips thrown into the mix.
Have you had a cookie so incredibly good that you wished you could have it for breakfast, brunch, tea, and supper? Because this here – these thick and chunky, soft and chewy oatmeal chocolate chip cookies – are absolutely, insanely addictive. Eat these jam-packed cookies at your own peril, guys, for you will definitely experience a whole new level of cookie love!
These oatmeal chocolate chip cookies taste incredible! This is my go-to recipe because it’s such a crowd favourite and is so versatile, you could adapt it to suit your eaters – kids and adults just love it. If oatmeal cookies aren’t quite your favourite, check out the most popular post on my blog, which happens to be a cookie recipe for these aah-mazing thick and chewy peanut butter chocolate chip cookies – I guarantee these won’t disappoint!
Okay, just so we’re clear, these oatmeal chocolate chip cookies aren’t exactly made with oatmeal but good, old-fashioned rolled oats and chocolate chips in sweet, buttery cookie dough. Whaaa… Yup, I really had a hard time coming up with the name for these oatmeal cookies, because there’s really a whole load of delightful edibles I’ve thrown into this classic mix.
Like toasted pecans for added crunch in the texture, and for their hearty, nutty flavour. I also added black currants for little morsels of fruity sweetness. In one version, I substituted half of the chocolate chips with peanut butter chips, only because chocolate and peanut butter just go so well together in any cookie, don’t you agree? And, finally, a liberal dash of cinnamon adds a lovely, warm hint of spice with that unmistakable aroma. So I’d have to have come up with a name like cinnamon oatmeal nut & fruit with chocolate chip cookies. Oh hey,…. you still with me? Too much?
Yeah, I’m sure you agree that oatmeal chocolate chip cookies will do.
But of course, you could make these simply oatmeal chocolate chip cookies. With just these two star ingredients, you’d have a timeless, fantastically delicious cookie already.
And I’ve yet to tell you just how soft and moist these cookies are in the centre, yet toasty at the edges.
In fact, these oatmeal cookies pass what some bakers call the slow bend test – a sign that you’ve got a truly great oatmeal cookie in your hand! It’s when you’ve got a good ratio of oats (plus everything else) to cookie dough, so the cookie won’t immediately come apart, crumble or break into bits when you bend it slowly. Hence, yielding cookies with that sought after quality of ‘chewy-ness’.
These cookies will stay soft and moist for up to 5 days, if these even last that long in your house, when stored in an airtight container. That’s just how superbly moist and chewy these cookies will stay!
Like most cookie doughs, this one comes together quickly. You do need to chill it for at least 30 minutes (and don’t I know that’s asking a lot!), to an hour which is what I highly recommend if you don’t want your cookies to spread too much.
Tip: To get the height of your cookies looking exactly like those pictured below, chill your cookie dough for an hour. Weigh out each cookie dough if you want perfect, uniform sized cookies.
Based on this recipe, I weigh out my cookie dough in 40 gm portions (makes 2 1/2-inch cookies) or 50 gm portions (makes 3 to 3 1/2 inch cookies). Roll each dough portion between the palms of your hands into a compact ball.
Space about 1 inch apart on the baking tray, but DO NOT FLATTEN. Lightly press 3 to 4 chips closely together on top of each ball, right in the center (these will space out as the cookie spreads during baking).
This cookie recipe is so versatile, that I bet it would taste great, whatever you put in it.
Tip: I use old-fashioned whole rolled oats, not quick cooking oats or oatmeal, to get these cookies chewy and chunky as intended.
You could incorporate your favourite nuts – walnuts, almonds, pistachios, macadamias, or hazelnuts.
Tip: If working with whole raw nuts, roughly chop into smaller pieces. Always lightly toast to bring out their intense nutty flavour, and allow to cool before mixing into the cookie dough.
You could also sub out the blackcurrants for your favourite dried fruit – raisins and cranberries are classic, popular combinations. If you like larger dried fruit such as prunes or dates, chop into smaller pieces before adding to the cookie dough. Chopped glace red and green cherries would make a lovely oatmeal cookie variety for special festive occasions like Christmas and New Year.
Tip: If you’re entirely omitting nuts, dried fruit and peanut butter chips, replace with equal quantity of mini or regular chocolate chips or entirely with your favourite flavour of baking chips.
I do hope you’ll love these as much as I do! I’m curious to see what you all come up in your version of these oatmeal cookies, so remember to tag me @foodelicacy or #foodelicacy when you share your pics!
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Have a wonderful week, everybodeeee!!!
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