The best oatmeal chocolate chip cookie recipe

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The Best Oatmeal Chocolate Chip Cookie Recipe

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Elevate your cookie game with our irresistible oatmeal chocolate chip cookies! Using bread flour in this recipe gives them a delightful chewy texture, while the dark chocolate chips add an intense and decadent flavor. Whip up a batch of these goodies to satisfy your sweet tooth and impress your loved ones!

Years ago, my sister shared an oatmeal chocolate chip cookie recipe with me during one of our annual holiday cookie baking parties.  The recipe used quick oats ground into a home-made oat flour in addition to all-purpose flour and semi-sweet chocolate chips.

The cookies were always a big hit, so I decided to play around with the recipe and add some tweaks of my own.

I’ve always preferred dark chocolate over milk or semi-sweet because ironically, I don’t have much of a sweet tooth.  The slight bitterness of a 60% cacao dark chocolate is my “sweet spot.” I also experimented with the type of flour and the cookie size.  I found that the higher protein content of bread flour added a chewy texture while holding the moisture of the cookie better than all-purpose flour.  I also opted to make the cookies quite a bit larger than the original recipe by using a 4 oz. cookie scoop to measure them.

The following recipe is the amazing result!

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Related post: Pumpkin Oatmeal Cookies
Oatmeal Chocolate Chip Cookie Recipe | The Best Oatmeal Chocolate Chip Recipe

Oatmeal Chocolate Chip Cookies

Prepare to be blown away by the ultimate oatmeal chocolate chip cookies. Each bite is a heavenly mix of hearty oats and luscious melted chocolate. The aroma that fills your kitchen while these beauties bake is simply mesmerizing. Get your baking essentials ready because it's time to indulge in pure cookie perfection.
Prep Time 20 minutes
Cook Time 12 minutes
Course Dessert
Cuisine American
Servings 30 Cookies

Ingredients
  

Instructions
 

  • Preheat your oven to 375 ℉
  • In your stand mixer, combine the softened butter, granulated sugar & brown sugar and mix on medium-high with the paddle attachment until the mixture is completely incorporated. It should look lighter in color and fluffy.
  • Add in the eggs, oil & vanilla and mix on medium-low speed until fully mixed, scraping down the sides of the bowl as needed.
  • Place the oatmeal into the bowl of your food processor with the blade attachment and pulse the mixture until it resembles a course flour-like texture
  • In a large separate mixing bowl, sift together the 4 c Bread Flour (I use King Arthur brand), ground oatmeal, salt, baking powder, & baking soda.
  • Slowly add the dry ingredient mixture to the wet ingredients in your stand mixture until it forms a dough.
  • Transfer the dough back into the large mixing bowl and pour in the 24 oz Ghirardelli 60% Cacao Bittersweet Chocolate Chips. Knead the chips into the dough by hand, adding more bread flour as needed. (Dough should not be too sticky, but don't over-knead!)
  • Use a 4 oz. cookie scoop to measure the dough. Roll each scoop into a ball with your hands and place them onto a cookie sheet lined with a silicone baking mat (or parchment paper) 2 inches apart. Slightly flatten each ball before placing them into the preheated oven.
  • Bake the cookies for 10-12 minutes total, rotating your trays halfway through the cooking time.
  • Cool the cookies on the cookie sheet for 10-15 minutes before transferring them to a cooling rack.

Notes

A hearty, delicious, and not-too-sweet cookie recipe that yields soft and thick cookies. The bread flour adds a chewy texture and holds moisture better than all-purpose flour.  The 60% cacao in the Ghirardelli chocolate chips adds a rich dark chocolate flavor without adding too much sweetness. My go-to recipe for the best chocolate chip cookies ever!
Keyword chocolate chip cookie recipe, cookie recipes, oatmeal chocolate chip cookie recipe
Tried this recipe?Let us know how it was!

Happy baking and decorating!

–Nicole Bendig-Lamb

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