These oatmeal chocolate chip cookies are some of the best you'll have! Deliciously crispy edges and chewy on the inside—my definition of the perfect cookie.
These cookies were originally shared with my class by my teacher in 6th grade. I swear I fell in love on first bite. They were DELICIOUS!
That is, after we had to do math using the cookies. Something about radius, diameter and circumference. Of course, I had to ask for the recipe and fast forward 10 years, I've been making them ever since.
I've changed it up over the years and this is my version of the cookies and I'm telling you, they're fantastic!
They're full of flavour and texture from the oats, crispy on the outsides and chewy on the inside.
If you like cookies, try out these delicious Vanilla Raspberry Cookies with the abundance of raspberries this summer! Or these Lemon Crinkle Cookies or Lemon Cookies with Raspberry Curd if you love citrusy flavours!
Ingredients
- Butter
- Brown sugar
- Instant coffee powder
- Eggs
- Rolled oats / or old fashioned oats - make sure not to use instant not steel cut oats.
- Baking soda
- Salt
- Vanilla extract
- All-purpose flour
- Semi-sweet chocolate
See recipe card for quantities.
Instructions
1. Melt the butter with instant coffee and stir until smooth. Transfer this mixture into a large bowl and combine it with the sugar.
2. Add the eggs and whisk until the mixture is well blended. Incorporate the oats, salt, vanilla, and baking soda, mixing everything thoroughly.
3. Add in the flour, then gently fold in the chopped chocolate with a spatula. Take care not to over mix.
4. Portion the cookie dough into balls and press additional chocolate pieces on top.
5. Chill the cookie balls for at least 30 minutes. While the dough is chilling, preheat the oven to 35OF.
6. Prepare a baking sheet by lining it with parchment paper or a silicone mat. Arrange the chilled cookie dough balls on the sheet, ensuring they are spaced apart to allow for spreading.
7. Bake the cookies for 15-20 minutes. They're done once the edges are set and golden brown along with the bottom. Once you remove the tray, immediately bang it once or twice against a solid surface to create a crinkled effect.
8. Sprinkle the cookies with flaky salt. Allow them to cool on the baking sheet for 5-10 minutes, then transfer them to a cooling rack..
Equipment
You want to use a wide, light coloured cookie sheet or baking tray for this. This is one I would recommend!
Storage
Store these cookies in an airtight container for a week or two at room temperature.
You can also freeze them after baking when they have cooled, in an airtight-freezer safe bag for up to 3 months.
Tips to make these the best
- Do not overmix: Overmixing will cause the cookies to be tough and dense bacuse it causes too many gluten strands to develop. Which is good in bread but not cookies.
- Chill for Better Shape & Texture: For cookies with a chewier texture, chill the dough for at least 30 minutes— or up to 24 hours. It also helps to deepen the flavour as the flour hydrates while resting. It also helps with spreading, the chilled dough will spread out less than a warm dough made with melted butter.
- Watch the Oven: Keep a close eye on the cookies during baking. If you like them softer, take them out when the edges are just golden but the centers are still soft. And each oven id a bit different, so keeping an eye on them during the last 5-7 minutes helps prevent overbaking.
- Bang the tray: To achieve that signature crinkly texture, don’t skip the step of banging the tray immediately after baking. It slightly deflates the cookies and gives them that appealing cracked surface.
- Cool on the Tray: Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack. This allows them to set and the residual heat from the pan finishes cooking them.
FAQ
If your cookies aren’t spreading, it could be due to over-chilling the dough or using too much flour. Try letting the dough sit at room temperature for a few minutes before baking or reduce the amount of flour slightly.
Yes, you can freeze cookie dough. Scoop the dough into balls, place them on a baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from frozen, adding an extra 1-2 minutes to the baking time.
Absolutely! You can mix dark, milk, or white chocolate, or use chopped chocolate bars instead of chips for a variety of textures and flavors.
Your cookies are done when the edges are golden and slightly crisp, while the centers are set but still soft. The cookies will continue to firm up as they cool.
Yes! To replace 2 eggs, simply take 2 tablespoon of ground flax seeds and combine with 6 tablespoon of warm water. Let that rest for 5-10 minutes or until thick and gloopy. Use just like you would use the eggs.
Related
Looking for other recipes like this? Try these:
Oatmeal Chocolate Chip Cookies
Ingredients
- ¾ cup butter (168g)
- 1 teaspoon instant espresso
- 1 cup brown sugar, packed (200g)
- 2 large eggs, room temperature
- 1 ¼ cup rolled oats (aka old fashioned oats)* (125g)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon vanilla extract
- 1 ½ cup all-purpose flour (207g)
- ¾ cup semi-sweet chocolate (and extra for the top) (130g) chopped, or chocolate chips, measure with your heart
Instructions
- Add the instant coffee to the butter and melt it. Whisk it together. Pour the butter into a large a bowl with the sugar. Give it a quick whisk.¾ cup butter, 1 teaspoon instant espresso, 1 cup brown sugar, packed
- Crack in the two eggs and whisk until well combined. Add in the oats, salt, vanilla and baking soda. Mix this altogether2 large eggs, room temperature, 1 ¼ cup rolled oats (aka old fashioned oats)*, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoon vanilla extract
- Sift in the flour and add in the chopped chocolate. Use a spatula to combine everything together and do not over mix. Stop mixing once everything is combined.1 ½ cup all-purpose flour, ¾ cup semi-sweet chocolate (and extra for the top)
- Scoop out the cookie dough using a large cookie scoop or shape it into a ball after scooping it with a spoon. I do it about 2 ounces for each cookie but you can make them smaller to get more cookies.
- Take some extra chocolate and press onto the cookie balls. This makes them look better especially after they bake, with the melty chocolate on top.
- Place into a tray, cover and refrigerate for at least 30 minutes. Halfway through the refrigeration, preheat the oven to 350 F.
- Line your cookie sheet/pan with parchment or a silicone baking mat. Take out the cookies from the fridge and place them evenly spaced on to the pan. Make sure there is enough space for the cookies to spread and not stick to each other.
- Bake for about 15-20 minutes. Immediately after removing from oven, drop or bang the cookie try on a sturdy surface to kind of deflate them and have that crinkly texture. I usually take them out when they are browning and crisp on the bottom and edges. The top should be set and still soft. The cookies will firm up as they cool.
- When you take them out, hit them with a sprinkle of salt. Best if it's flaky salt. Let them cool for 5 minutes on the baking pan and then transfer to a cooling rack to cool down completely.
- Enjoy with some milk and let me know they turned out!
Noora says
Hi Nombeah!
For this recipe, when you say butter, should I just use regular salted butter or unsalted should be fine?
Thanks!
Nabeah Wahab says
I've used both and both turn out fine!