These oatmeal chocolate chip cookies come together in 30 minutes, but they’re far from boring! Oatmeal adds a delicious chewy texture, and dark chocolate and sea salt take this cookie to the next level. This no chill recipes is perfect for when you need cookies asap!
These cookies hold a special place in my heart because they’re go-to midnight baking recipe. After a long day of work when I just need a cookie fix, I’d be whipping these up in the kitchen.
How to make these chewy oatmeal cookies
Making these cookies is super simple! You start by creaming together the butter and sugar, then adding egg and vanilla extract until well combined. Mix in your dry ingredients, and fold in your chopped chocolate. Bake until the edges are golden brown.
Ingredients
All purpose flour – all purpose flour forms the base of this cookie
Oats – oats add texture and chewiness
Salt – salt balances out the sweetness and helps with browning
Baking soda – baking soda helps leaven the cookie
Butter – butter adds richness and fat. Make sure to use room temperature butter so it easily creams with the sugar
Brown sugar – brown sugar adds sweetness and helps retain moisture. Brown sugar spreads less than white sugar in the oven, so it helps make these cookies no chill as well.
White sugar – white sugar adds sweetness and crispiness
Vanilla extract – vanilla extract adds flavor
Egg – egg helps bind everything together
Dark Chocolate – chocolate chip cookies wouldn’t be complete without chocolate! I like to use dark chocolate to balance out the sweetness from the sugar
Tips to take your cookies to the next level
Here are the simple things I do to take these cookies to the next level. They don’t take a lot of time, but they really make a difference!
- Use chopped dark chocolate instead of chocolate chips. These will melt in the oven to create pools of chocolate throughout your cookie
- Save a few chocolate pieces and add them to the top of the cookie dough ball before baking. This creates big chocolate chunks front and center on the cookie for a decadent aesthetic
- Sprinkle with coarse or flaky sea salt. The salt cuts through the sweetness and also adds a delicate crunch
How to freeze the cookie dough for later
I love freezing this cookie dough so that I can have fresh cookies whenever I want! I bake the frozen cookie dough balls directly from the freezer, adding an additional 2 – 3 minutes to the bake time.
To freeze the dough, first place the formed cookie dough balls on a tray lined with parchment paper. Place the tray into the freezer. Once the cookie dough is frozen through, remove from the tray and place in an airtight bag.
Other cookie recipes to try
- Ruby and white chocolate chewy matcha cookies
- Super chunky chocolate chip cookies
- Matcha sesame cookies
- Salted toffee chocolate chunk cookies
Thin and chewy oatmeal chocolate chip cookies
Equipment
- Mixing bowl
- Baking tray
- Parchment paper
Ingredients
- 150g (1 1/4 cup) all purpose flour
- 45g (1/2 cup) whole oats
- 1/2 tsp salt
- 3/4 tsp baking soda
- 113g (1/2 cup) unsalted butter, room temperature
- 150g (3/4 cup) brown sugar
- 50g (1/4 cup) white sugar
- 1 tsp vanilla extract
- 1 egg, room temperature
- 113g (4 oz) dark chocolate, chopped
- flaky sea salt (optional)
Instructions
- Line a baking tray with parchment paper and preheat the oven to 350 °F
- Mix together the flour, oats, salt, and baking soda in a bowl and set aside
- In a large mixing bowl, cream together the butter, brown sugar, and white sugar. Add the vanilla extract and egg and mix until combined
- Add the dry ingredients and mix until a cohesive dough forms. Fold in the chopped dark chocolate, setting a few pieces aside to add on top of the cookie dough balls before baking
- Form 2 tbsp (50g) size cookie dough balls, and place on a baking tray. Top each ball with 2 – 3 dark chocolate chunks that you saved from earlier. Space them about 2 inches apart
- Bake for 11 – 14 minutes until golden brown and the edges are crispy
- Sprinkle with flaky sea salt