Oatmeal chocolate chip cookies have long been a favorite for many, combining the comforting chew of oats with the rich sweetness of chocolate chips. But when it comes to cookies, sometimes bigger is better. Big oatmeal chocolate chip cookies offer a satisfying bite, with a perfect balance of chewy oats and gooey chocolate. Whether you’re a seasoned baker or just looking to try something new, making these cookies is a fun and rewarding experience. Let’s dive into how you can create these delicious treats at home.
The Appeal of Big Oatmeal Chocolate Chip Cookies
What sets big oatmeal chocolate chip cookies apart from the regular variety is their size and texture. These cookies are thick, chewy, and packed with flavor. The use of large oats adds a hearty texture that pairs beautifully with the sweetness of chocolate chips. Plus, there’s something undeniably satisfying about biting into a cookie that’s almost the size of your hand.
Big Oatmeal Chocolate Chip Cookies Recipe
Ready to bake? Here’s how you can make these irresistible cookies from scratch:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips (feel free to mix in some dark or milk chocolate chips for variety)
Instructions:
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth. This should take about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix the dough, as this can lead to tough cookies.
- Stir in Oats and Chocolate Chips: Fold in the rolled oats and chocolate chips, ensuring they are evenly distributed throughout the dough.
- Shape the Cookies: Using a large cookie scoop or a spoon, drop heaping tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently press the tops down to slightly flatten the dough.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden but the centers are still soft. Remember, they will continue to firm up as they cool.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Cooking Tips for Perfect Big Oatmeal Chocolate Chip Cookies
Achieving the perfect texture and size for these cookies is key. Here are some tips to help you get the best results:
- Chewy Texture: To keep the cookies chewy, be careful not to overbake them. The edges should be set, but the centers should still be soft when you remove them from the oven.
- Preventing Spread: If you find that your cookies spread too much during baking, try chilling the dough for 30 minutes before baking. This helps the butter firm up, leading to thicker cookies.
- Extra Thick Cookies: For even thicker cookies, add an extra 1/4 cup of flour to the dough. This will help the cookies hold their shape better during baking.
- Storing for Freshness: To keep the cookies fresh, store them in an airtight container at room temperature. They should stay soft and chewy for up to a week. You can also freeze the dough or baked cookies for up to 3 months.
Variations to Customize Your Cookies
One of the best things about baking is the ability to customize recipes to suit your tastes. Here are some ideas for changing up this oatmeal chocolate chip cookie recipe:
- Add Nuts: Stir in 1/2 to 1 cup of chopped nuts like walnuts, pecans, or almonds for added crunch and flavor.
- Raisins or Dried Fruit: For a more traditional oatmeal cookie, substitute half of the chocolate chips with raisins or dried cranberries.
- Different Chocolate Chips: Use a mix of dark, milk, and white chocolate chips for a more complex flavor profile.
- Spices: Add a teaspoon of cinnamon or a pinch of nutmeg to the dough for a warm, spiced twist on the classic cookie.
- Gluten-Free Version: To make these cookies gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the oats you use are certified gluten-free as well.
- Vegan Version: Replace the butter with a vegan butter substitute and the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg). Use dairy-free chocolate chips to make the recipe fully vegan.
Serving Ideas
These big oatmeal chocolate chip cookies are delicious on their own, but here are some ideas for serving them in fun and creative ways:
- With Ice Cream: Make a decadent dessert by sandwiching a scoop of vanilla ice cream between two cookies. You can even roll the edges in sprinkles or mini chocolate chips for extra flair.
- Dipped in Milk or Coffee: Enjoy the classic pairing of cookies and milk, or take it up a notch by dunking your cookies in a hot cup of coffee or hot chocolate.
- Cookie Platter: Arrange the cookies on a platter with other treats like brownies, fruit, or cheese for a party or gathering.
- Gift-Wrapped: Pack the cookies in a decorative tin or box to give as a homemade gift. You can add a personal touch with a handwritten note or ribbon.
FAQs
Can I use quick oats instead of rolled oats?
While you can use quick oats, the texture of the cookies will be slightly different. Rolled oats provide a chewier texture and a heartier bite, which is ideal for these big cookies. Quick oats will make the cookies a bit softer and less textured.
How long can I store the cookies?
Stored in an airtight container at room temperature, these cookies will stay fresh for about a week. For longer storage, freeze the cookies or dough for up to 3 months. When ready to eat, thaw at room temperature or warm them in the oven for a few minutes.
What can I substitute for eggs?
If you’re looking to make an egg-free version, you can substitute each egg with a flaxseed or chia seed egg. Mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water, let it sit for a few minutes until it thickens, and then use it in place of the egg.
Can I use a different type of sugar?
Yes, you can substitute the brown sugar with coconut sugar or use all granulated sugar if preferred. Keep in mind that brown sugar adds moisture and a deeper flavor to the cookies, so the texture and taste may vary slightly with substitutions.
Wrapping Up Your Cookie Baking Adventure
Baking big oatmeal chocolate chip cookies is a delightful way to bring some comfort and joy into your home. These cookies are not just a treat for yourself, but they also make wonderful gifts for friends and family. With the tips and variations provided, you can customize the recipe to suit your preferences and dietary needs. Whether you enjoy them fresh out of the oven or stored for later, these cookies are sure to be a hit. Happy baking!