When I was younger, there was nothing that lifted my spirits and made me feel comforted more than a warm batch of fresh-baked cookies. A few of those soft, chewy treats with a cold glass of milk, and for a second it felt like all was right in the world.
I still get a sense of nostalgia today when I tear open a cookie, especially the kinds that I used to eat as a kid. Enter these soft, yet crunchy and textured Oatmeal Chocolate Chip Cookies. They’re like the ultimate loaded hybrid of the classic oatmeal cookies and chocolate chip cookies that we know and love.
The cookies are packed full of old-fashioned oats, sweet & melty chocolate chips, and crunchy walnuts (which can be swapped out or omitted if that’s what you like). They are sweet, gooey and buttery, with crispy edges and toasty oats baked into every bite.
They are a truly yummy respite from this crazy adult world. Pour yourself a cold glass of milk and let’s make a big batch.
Making Oatmeal Chocolate Chip Cookies
This basic cookie recipe starts like almost any other.
The first step is to cream together butter, shortening, sugar and brown sugar. The shortening and butter combo is slightly less common to all cookies. BI promise it adds to the creamy, buttery texture of the cookies. I like to use butter flavored shortening, but the regular kind works fine for this recipe too.
PRO TIP: Get your butter out of the fridge about 20-30 minutes before you’re ready to start baking. That gives it time to warm to room temperature and soften. This will make the creaming process much faster and smoother and help create that sticky cookie dough you’re looking for.
Next, throw in a splash of vanilla extract and an egg and keep on mixing. I always make my cookie recipe in a stand mixer so I can let it do all the work for me. But you can also make this recipe just the same in a mixing bowl with an electric beater.
The secret to a cookie dough is mixing dry and wet ingredients separately, and then bringing them together. So in separate bowl, whisk together flour, oats, baking soda, cinnamon, plus a pinch of nutmeg and salt.
Next, slowly add the mixture to your dry ingredients. I usually do it in 2 batches, just so the stand mixture doesn’t fling flour into my face or my kitchen.
Once that dough is combined, use a rubber spatula to fold in chocolate chips and walnuts if you’re using them.
Finally, scoop 1-2 teaspoon sized balls of cookie dough onto a lined baking sheet about 2 inches apart. No need to flatten your scoops of cookie dough. They’ll flatten naturally in the oven.
Bake the cookies for 10-12 minutes until they are golden brown on top. When you take them out of the oven they are still going to be SUPER soft. So leave them be for a few minutes to cool down and firm up slightly before transferring them to a rack or whatever dish you’re going to serve or store them in.
These cookies are good for at least a week (they will start to dry out soon after that).
I also love to zap them in the microwave for a few seconds to reheat them and melt the chocolate before I eat them. It’s chewy, delicious dessert perfection. Now all you need is a cold mug and a warm blanket to curl up with.
Let me know if you give these Oatmeal Chocolate Chip Cookies a try! I love to hear from you in the comments, or tag me on instagram @eat.think.live and let me see your creation! Plus, you can check out the rest of my recipes HERE.
Oatmeal Chocolate Chip Cookies
- 1 stick + 2 tbsp Butter Softened
- 1/4 Cup Shortening
- 1/2 Cup Brown sugar
- 1/2 Cup White sugar
- 1 Egg
- 1 Tsp Vanilla extract
- 1 Cup All-purpose Flour
- 2 Cups Old-fashioned Oats
- 1 Tsp Baking Soda
- 1 Tsp Cinnamon
- 1/2 Tsp Salt
- 1 Cup Semi-sweet chocolate chips
- 1/2 Cup Chopped walnuts (Optional)
- Preheat oven to 375F. Line a baking sheet with foil or parchment paper and coat with non-stick spray.
- In a stand mixer, cream together the butter, shortening and both sugars.
- Add the vanilla extract and egg to the batter and mix.
- In a seperate bowl, mix all the dry ingredients except for the chocolate chips and walnuts (if using).
- Slowly add the dry ingredients to the wet and mix until everything is combined and forms a sticky cookie dough.
- Spoon out the dough (about 1-2 tablespoons worth) onto a baking sheet at least 2 inches apart.
- Bake for 10-12 minutes until cookies turn golden brown. Let cool for a few minutes to firm up before transferring to a rack or dish.