Nut-free option, Soy-free option
These cookies are loaded with oats and chocolate chips, and spiced with a little bit of cinnamon. Are you “Team Oatmeal Raisin”? Feel free to swap out the chocolate chips for 1¼ cups (200 g) of raisins— they’re delicious both ways.
Oatmeal chocolate chip cookies are a classic and beloved dessert that combines the wholesome goodness of oats with the indulgent sweetness of chocolate chips. These cookies are cherished for their comforting, homey flavor and chewy texture, making them a timeless favorite for cookie lovers of all ages.
The addition of oats not only adds a hearty and nutty element to the cookies but also provides a bit of texture, making each bite both soft and slightly chewy. The combination of rolled oats, brown sugar, and vegan butter creates a rich and caramel-like flavor profile that perfectly complements the semisweet chocolate chips, resulting in a delectable balance of sweetness and depth.
What sets these cookies apart is their versatility. They can be enjoyed fresh out of the oven when the chocolate chips are still gooey and the aroma is irresistible. Alternatively, you can let them cool for a satisfyingly chewy treat. Some even like to dunk them in milk or pair them with a warm beverage for an extra cozy experience.
Whether you savor them as a comforting snack, dessert, or share them with friends and family, oatmeal chocolate chip cookies are a delightful homemade treat that never goes out of style. Their timeless appeal and crowd-pleasing nature make them a staple in many kitchens, and they’re sure to bring smiles to those who indulge in their sweet, oat-studded goodness.
PREP TIME: 20 minutes
COOK TIME: 9 to 11 minutes
YIELD: 3 to 3½ dozen
INGREDIENTS:
- 2 cups (250 g) all-purpose flour (spooned and leveled or weighed)
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- ¾ cup (1½ sticks [170 g]) vegan butter, at room temperature (nut-free and/or soy-free if needed)
- ½ cup (100 g) granulated sugar
- ¾ cup (165 g) packed light brown sugar
- ⅓ cup (80 ml) nondairy milk (nut-free and/or soy-free if needed)
- 2 tsp (10 ml) pure vanilla extract
- 2 cups (180 g) old-fashioned rolled oats
- 1½ cups (252 g) vegan semisweet chocolate chips (soy-free if needed)
INSTRUCTIONS:
- Preheat the oven to 350°F (180°C). Line three to four baking sheets with parchment paper and set aside.
- In a medium-sized bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter, granulated sugar, and brown sugar. Beat with a hand mixer or the stand mixer until light and fluffy, about 2 minutes, scraping the sides as needed.
- Add the nondairy milk and vanilla extract to the butter-sugar mixture and beat until smooth, about 30 seconds.
- Add the flour mixture to the butter mixture and mix until just combined.
- Fold in the oats and vegan semisweet chocolate chips.
- Place balls of about 1½ tablespoons (28 g) of dough on the prepared baking sheets, leaving about 2 inches (5 cm) in between each for spreading.
- Bake for 9 to 11 minutes, until the cookies are lightly golden brown. (See Sister Tips for more guidance on baking times.)
- Enjoy the cookies warm or allow them to cool before indulging in their deliciousness!
