epicurious5.0
Chewy Oatmeal Chocolate Chip Cookies
This is the best oatmeal chocolate chip cookie recipe: Ready to be portioned and frozen so you bake yourself a fresh, warm cookie anytime the mood strikes.
👥 22 Servings⏱️ Prep & Cook: 35 min🔥 Cook: 12 min👤 Claire Saffitz📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●mixing bowl
- ●whisk
- ●spatula
- ●measuring cup
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 350°. Toast ½ cup chopped pecans or walnuts on a rimmed baking sheet until slightly darkened in color and fragrant, 6–⏱️ 8 minutes. Transfer to a plate and let cool.
2
Meanwhile, spread out ½ cup raw seeds (such as pumpkin, sunflower, sesame, flaxseed, and/or hemp) and ¼ cup unsweetened coconut flakes on same baking sheet and toast until seeds are slightly darkened in color and coconut is golden, about ⏱️ 5 minutes. Let cool on baking sheet.
3
Whisk 1 cup (125 g) all-purpose flour, ⅔ cup (83 g) whole grain flour (such as buckwheat, spelt, or rye), 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and 1¼ tsp. baking soda in a medium bowl to combine. Vigorously whisk 1½ cups (packed; 300 g) light brown sugar and 1 cup (2 sticks) unsalted butter, melted, slightly cooled in a large bowl until very thick and smooth, about ⏱️ 30 seconds. Add 2 large eggs, room temperature and 1 Tbsp. vanilla extract; whisk vigorously until mixture is light and satiny, about ⏱️ 30 seconds. Add dry ingredients to mixing bowl with wet ingredients and whisk until completely incorporated and batter is smooth. Fold in toasted nuts, seeds, and coconut, plus 8 oz. semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips or wafers (disks, pistoles, fèves) and 1 cup old-fashioned oats with a rubber spatula until thoroughly distributed.
(125 g) all-purpose flour1 cup½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1(2 sticks) unsalted butter, melted, slightly cooled1 cup¼ tsp. baking soda1½ cups (packed; 300 g) light brown sugar1large eggs, room temperature2. vanilla extract1 Tbsp. semisweet chocolate, coarsely chopped, or 1¼ cups semisweet chocolate chips or wafers (disks, pistoles, fèves)8 ozold-fashioned oats1 cup
4
Using a 2-oz. scoop or ¼ cup measuring cup, portion out dough, placing on a parchment-paper-lined baking sheet as you go and spacing as close together as possible (it’s okay if they touch slightly). Cover tightly with plastic wrap and freeze until frozen solid, 2–⏱️ 3 hours. (If you can’t wait for cookie dough balls to freeze, chill in refrigerator just until firm instead, at least ⏱️ 30 minutes and up to 3 days. Cookies might bake a minute or two faster.)
5
If baking from frozen, reheat oven to 350°. Arrange up to 8 cookies on a large parchment-lined baking sheet, spacing at least 2" apart. (These cookies are large and will spread, so use another baking sheet if baking more than 8 cookies and place racks in upper and lower thirds of oven.) Bake, rotating baking sheet front to back (and top to bottom if using 2) halfway through, until deep golden brown and wrinkled around the edges (centers should still be pale and slightly shiny), 16–⏱️ 20 minutes. Let cool on baking sheet. Do Ahead: Dough can be made 2 months ahead; transfer frozen balls to an airtight container and keep frozen. Cookies can be baked 3 days ahead; store baked cookies airtight at room temperature. Editor’s note: This recipe was first printed in our September 2020 issue as “Anytime Chocolate Chip and Oat Cookies.” Head this way for our easiest cookie recipes →
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