It’s a sick day in our house today, so I decided to whip up these amazing, gooey oatmeal chocolate chip cookies. The ultimate warm cookie that can be in your mouth in under 30 minutes!
Oatmeal chocolate chip cookies are one of my all time favourite cookies due to their amazing chewy texture while still being gooey in the middle. Load them up with chocolate chips and you’ve got the perfect, simple cookie! These cookies are based off my cranberry oatmeal chocolate chip cookies which I love but I wanted just chocolate today. So, I took out the cinnamon and cranberries and increased the vanilla and chocolate chips. Voila, an amazing batch of oatmeal chocolate chip cookies, perfect for any occasion.
These cookies are a no chill dough which is always a good type of recipe to have in your back pocket, especially for example, when everyone’s sick. It’s been a miserable couple days in our house with all of us being sick and I wanted a warm delicious cookie to cheer us up. These cookies were perfect for that. They require minimal ingredients and go straight from the mixer, to the oven, to your mouth! 😊
How To Freeze and Bake No Chill Cookie Dough
If you’d like to freeze the dough to save time in the future, follow these simple steps.
- Prep the dough as instructed.
- Roll the dough into balls.
- Place in an airtight container or bag.
- Label with type or flavour of dough, date, bake time and baking temperature. This makes life much easier when you pull the bag out of the freezer in a couple months and have forgotten what it is. (If you’re using a reusable bag, you can just write this information on a piece of masking tape or something similar.)
- Store in freezer for up to 3 months.
- When ready to bake, preheat your oven and place balls on baking sheet.
- Add 1-2 minutes to bake time as baking from frozen and enjoy!
How To Properly Measure Flour
So when it comes to measuring flour, the most accurate and easiest way is to use a kitchen scale. I always use a scale and could never go back to measuring in cups. It’s such a hassle and way more dishes!
If you don’t own a scale, there are a couple steps to properly measure flour as it becomes compacted just sitting in the bag or container. I highly recommend you follow these as just scooping flour out of the bag can potentially lead to at least an additional 1/4 cup of flour. This equals dry and dense baked goods which is not what anybody is going for.
1. Fluff the flour by giving it a mix with a whisk or fork.
2. Spoon the flour into your measuring cup.
3. Level the excess flour off using a butter knife. (With the back of the knife level to the top of the measuring cup, run it over top, pushing the excess flour back into it’s container.)
4. Repeat until you’ve measured the amount the recipe calls for.
- For best results, ensure all your ingredients are room temperature. This allows your ingredients to incorporate into each other leading to a much better bake and texture.
- I prefer to use quick oats for a perfectly chewy bite but if you prefer, you can use rolled oats. The cookies will be chewier with rolled oats.
- Don’t overmix your batter once you’ve added the flour. Mix until just combined.
- I create my recipes based off weights so I recommend measuring by weights if you own a scale. It’s actually so much easier and makes for much less cleanup. I wish I had baked by weight from the beginning, I could never go back now.
More Cookie Recipes
Today’s song is a more harsh song, representing my feelings today hah! Here’s Dragula by Rob Zombie. Happy baking!! **Disclaimer: Video may be inappropriate or scary for small children. Liv’s Little Muffins owns no rights to this song.
Oatmeal Chocolate Chip Cookies
- 3/4 cup (90g) all purpose flour
- 1 1/4 cups (150g) quick oats
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (113g) unsalted butter, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (90g) light brown sugar, packed
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1 1/4 cup (200g) semi sweet chocolate chips
- Line or spray a baking pan. Preheat your oven to 350℉.
- In a medium mixing bowl, add the flour, oats, baking soda and salt and whisk to combine. Set aside.
- In the bowl of a stand mixer, add the butter and sugars. Beat together on medium-high speed until creamed, about 3-4 minutes. Add in the egg and mix until combined. Add in the vanilla and mix until combined.
- Add the dry ingredients in and mix until just combined. Add the chocolate chips and mix until combined.
- Scoop 2 tbsp size cookies and bake for 10-12 minutes or until the edges start to brown. Let cool on pan for a couple minutes before transferring to a wire rack to completely cool. Store in an airtight container for up to 3 days and enjoy!