Best Oatmeal Chocolate Chip Cookies Recipe! Easy Large Bakery Style Chewy and Thick Oatmeal Chocolate Chip Cookies with Quaker Oats, Pecans, and mini Chocolate Chips!
The Best Oatmeal Chocolate Chip Cookies Recipe you will ever try!
These Chocolate Chip Oatmeal Cookies are truly one of my all-time favorite cookies! So simple to whip with easy ingredients I always keep on hand! Perfect for an afternoon snack or dessert for guests!
Be sure to try these other Delicious Cookie Recipes!
- Easy Oreo Cookies Recipe with Chocolate Chips
- Easy Brookie Cookies Recipe
- Oreo Stuffed Brownie Cookies Recipe
- Easy Rocky Road Cookies Recipe
Reasons you will LOVE these Oatmeal Chocolate Chip Cookies!
- Thick Oatmeal Chocolate Chip Cookies! Super chewy and yummy!
- DELICIOUS Oatmeal Chocolate Chip Cookies with Quaker Quick Oats and packed with Chocolate Chips and Pecans!
- These Chocolate Chip Oatmeal Cookies keep great for days! Just keep them in an air tight container on the counter – so easy!
Ingredients needed to make Oatmeal Chocolate Chip Cookies!
- Butter, Sugar, and Brown Sugar
- Egg and Vanilla
- Flour, Baking Soda, and Salt
- Quick Oats, Semi-Sweet Mini Chocolate Chips, and Chopped Pecans
- Baking Sheet, Parchment Paper, and Cookie Scoop (I used a 3 tablespoon scoop)
You can even make these yummy Chocolate Chip Oatmeal Cookies for Easter with this Cadbury Egg Oatmeal Chocolate Chip Easter Cookies Recipe! Such a cute and festive dessert for your Easter table!
How to make Best Oatmeal Chocolate Chip Cookies Recipe!
Easy Oatmeal Chocolate Chip Cookies! I LOVE this classic Cookie Recipe and all the flavors packed in! Yummy Chocolate Chip Oatmeal Cookies!
Start by preheating your oven to 350 degrees and lining a baking sheet with parchment paper. (Makes the clean up SO easy!)
Add your butter, sugar, and brown sugar to a bowl and cream them together. I just use a fork to mix them together.
Next, add in your egg and vanilla and mix. Then measure out and add in your dry ingredients (flour, baking soda, and salt). Mix all together until combined.
Now add in the chocolate chips, quicks oats, and about 1/2 cups of crushed pecans. Fold them into the cookie dough.
Use a cookie scoop (I used a 3 tablespoon scoop) to create cookie dough balls. Space them out about 3″ apart on the baking sheet and bake for 8-9 minutes. (Careful not to over bake them!)
Once the edges of the cookies start to brown, take them out of the oven and top them off with the remaining crushed pecans. Let them cool for another 10-15 minutes on the baking sheet to finish baking.
Finally, transfer them to a cooling rack to finish cooling. ENJOY!
Best Oatmeal Chocolate Chip Cookies Recipe
Yields: 13 cookies
Preparation time: 15 minutes
Baking time: 8 minutes
Additional time: 10 minutes
Ingredients:
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla
1 1/4 cup unbleached flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup quick oats
1 cup semi-sweet mini chocolate chips
1/2 cup chopped pecans + extra to garnish – optional (about ½-¾ cup chopped pecans)
Directions:
Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
In a medium sized mixing bowl, cream together the butter, sugar, and brown sugar with a fork.
Add the egg and vanilla and mix until incorporated.
Stir in the flour, baking soda, and salt.
Fold in the quick oats, chocolate chips, and ½ cups of crushed pecans and mix well.
Use a 3 tablespoon cookie scoop and create cookie dough balls. Place the cookie dough balls about 3” apart on the baking sheet.
Bake for 8-9 minutes or until the edges start to turn golden brown – do not over bake.
Remove from the oven and immediately top with crushed pecans (optional).
Let cool for 10 – 15 minutes on the baking sheet before transferring to a cooling rack. Cookies may need a little extra time to cool to stay together since they are so thick – the center needs time to finish baking after they are out of the oven.
Notes:
● I used the pecans on top to press the cookies down after they were baked. They will also settle while they cool.
● Cookies can be stored in an airtight container at room temperature for about 5-7 days.
● Cookie dough balls can be frozen for up to 4 months in an airtight container. To bake, remove from the freezer and follow the baking directions. No need to thaw the dough.
Best Oatmeal Chocolate Chip Cookies Recipe
Yield: 13 Cookies
Prep Time: 15 minutes
Cook Time: 8 minutes
Additional Time: 10 minutes
Total Time: 33 minutes
Best Oatmeal Chocolate Chip Cookies! Thick and Chewy Bakery Style Chocolate Chip Oatmeal Cookies with Quaker Oats and Pecans! Soft and Thick Cookies that are perfect every time!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 1/4 cup unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup quick oats
- 1 cup semi-sweet mini chocolate chips
- 1/2 cup chopped pecans + extra to garnish - optional (about ½-¾ cup chopped pecans)
Instructions
- Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
- In a medium sized mixing bowl, cream together the butter, sugar, and brown sugar with a fork.
- Add the egg and vanilla and mix until incorporated.
- Stir in the flour, baking soda, and salt.
- Fold in the quick oats, chocolate chips, and ½ cups of crushed pecans and mix well.
- Use a 3 tablespoon cookie scoop and create cookie dough balls. Place the cookie dough balls about 3” apart on the baking sheet.
- Bake for 8-9 minutes or until the edges start to turn golden brown - do not over bake.
- Remove from the oven and immediately top with crushed pecans (optional).
- Let cool for 10 - 15 minutes on the baking sheet before transferring to a cooling rack. Cookies may need a little extra time to cool to stay together since they are so thick - the center needs time to finish baking after they are out of the oven.
Notes
- I used the pecans on top to press the cookies down after they were baked. They will also settle while they cool.
- Cookies can be stored in an airtight container at room temperature for about 5-7 days.
- Cookie dough balls can be frozen for up to 4 months in an airtight container. To bake, remove from the freezer and follow the baking directions. No need to thaw the dough.
Why are my Oatmeal Chocolate Chip Cookies so hard?
One reason may be that the cookie dough was over mixed. When I’m adding in the dry ingredients, I make sure to mix all the ingredients together until just combined. O
ver mixing may lead to tougher and firmer cookies.
Why do my Oatmeal Chocolate Chip Cookies go flat?
Flat Oatmeal Chocolate Chip Cookies may be because the oven was too hot while baking.
Even oven is a little different, but I’ve found that setting your oven to 350 degrees is the best temperature for baking thick, chewy cookies. Yum!
Do you have to chill Oatmeal Chocolate Chip cookie dough?
You do not! This Oatmeal Chocolate Chip Cookies Recipe is ready to bake as soon as you whip it up. But it also totally can be refrigerated, especially if you want to make the early to save time later.
I love to make up my cookie dough, freeze the cookie dough balls, and store them in an airtight container in the freezer.
If the cookies are frozen, it’s easy to pull out how ever many dough balls I need and pop them in the oven. So easy!
Love the addition of oatmeal in cookies? Try this Pumpkin Oatmeal Cookies Recipe! Super yummy and delicious! Packed with Pecans, Pumpkin, and Oats! Especially great for the Fall and Thanksgiving!
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