Crispy on the outside, chewy and gooey on the inside melt-in-your-mouth oatmeal chocolate chip cookies. They’re a fan favorite around here – and for good reason!
Oatmeal Chocolate Chip Cookies
What could possibly be equally as delicious, or maybe even more delicious than a classic chocolate chip cookie?? Perhaps this oatmeal chocolate chip cookie could do the trick. If there’s one thing I know about baking cookies it’s that there are wayyy too many incredible variations and combinations of different flavors. I absolutely adore a warm cookie straight out of the oven, and this might take the cake for being my new fav.
What are Oatmeal Chocolate Chip Cookies?
Old-fashioned oats are so easy to add to a classic chocolate chip cookie recipe, and I think a lot of the time they become so much tastier with the addition. There’s something about the nutty flavor they put off in this recipe, mostly due to the fact that we lightly toast them before adding them to the dough, that just makes this cookie absolute perfection.
This recipe is similar to my chocolate chip cookie recipe, but I’ve added in some toasted oats and pecans to make the flavor profiles even more complex. They’re the perfect cookie for any occasion, and they freeze extremely well so you can bake one off whenever you get the craving for one!!
Ingredients for Oatmeal Chocolate Chip Cookies
- Butter
- Granulated sugar
- Brown sugar
- Large eggs
- Pure vanilla extract
- All-purpose flour
- Kosher salt
- Baking soda
- Baking powder
- Semisweet chocolate chips
- Old-fashioned oats
- Pecans
- Coarse sea salt (for sprinkling)
Tips for Making These Cookies
- Toast your oats and pecans – this is definitely an ‘optional’ step if you just don’t have the time, but I highly recommend you don’t skip this step! When you toast just about anything it makes the flavor soooo much better, and especially here with oats and pecans. It only takes an extra 10 minutes and it makes the world of a difference!
- Use a paddle attachment with a scraper – Ok you guys, I got this for Christmas and I can honestly say it’s changed the game. Sure, paddle attachments are great, but when it has a scraper attached to it I feel like I don’t even need to scrape down the bowl anymore. You definitely need to be scraping down the bowl periodically with this recipe so this attachment is a must!
- Do not overmix the batter! I feel like this is always a tip for cookies lol… but it really is such a great reminder. It can be tempting to beat and beat until everything is perfectly combined and smooth, but I actually tend to just ‘pulse’ my mixer to avoid overmixing. This will result in light, fluffy cookies as opposed to tough hockey pucks 🙂
I hope you all love this recipe as much as I do, and if you make it don’t forget to tag me on socials @sarahsdayoff so I can see!!
Love,
Sarah
“Look! I stand at the door and knock. If you hear my voice and open the door, I will come in, and we will share a meal together as friends.” -Revelation 3:20-
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup old-fashioned oats
- 1 cup chopped pecans
- 1 cup unsalted butter at room temperature
- 1 1/2 cups packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 large egg yolks
- 1 Tbsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 cup semisweet chocolate chips
- Coarse sea salt (optional)
Instructions
- Preheat oven to 350°F. Spread oats and pecans in an even layer on a large rimmed baking sheet. Bake 10 minutes or until toasted and fragrant; cool on pan.
- Meanwhile, beat butter and sugars on high speed in the bowl of a stand mixer fitted with the paddle attachment (or use hand mixer) until fluffy, about 5 minutes.
- Add eggs and egg yolks, one at a time, beating well after each addition. Beat in vanilla.
- Combine flour, baking powder, baking soda, and salt in a large bowl. With the mixer running on low speed, gradually beat into butter mixture until blended. Do not overmix.
- Stir in oats, pecans, and chocolate chips. Cover dough and chill at least 30 minutes or up to 3 days.
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Scoop dough using a 2 oz cookie dough scoop 2-inches apart onto prepared baking sheets.
- Bake 12 to 15 minutes or until edges are golden brown.
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