Oatmeal Chocolate Chip Cookies
Quick and easy Oatmeal Chocolate Chip Cookies made dairy-free. With ground cinnamon, old-fashioned oats, and semi-sweet chocolate chips, these classic cookies are just like the ones grandma used to make. Sweet, mouth-watering cookies that are crisp at the edges and chewy in the middle.
Oatmeal Chocolate Chip Cookies
There’s nothing quite like the cozy smell of cinnamon. Especially when it’s baking up in something sweet. The delightful aroma fills the air and feels nostalgic. Pair it with a simple oatmeal cookie (and chocolate chips), and you’ve get these Oatmeal Chocolate Chip Cookies. These cookies remind me of my childhood at grandma’s house. Sunday afternoons were for hanging out and eating freshly baked cookies and hand-mixed milkshakes. And while this isn’t the exact recipe my grandma used to bake, I still feel that tinge of sweet nostalgia when I bake these.
Why You’ll Love These Cookies
- Dough is made in just one bowl
- No chill time required = quick recipe
- Classic oatmeal cookie taste and texture
- Can be made with both plant-based butter and regular butter
What You’ll Need
- Plant-based butter adds a buttery taste and moisture to these cookies. Regular butter should work as well. I used Country Crock Plant Butter Sticks with Olive Oil.
- White granulated sugar adds sweetness and crunch to these cookies. The extra sugar allows the cookies to spread and gives the edges a crisp finish.
- Light brown sugar adds sweetness, flavor, and moisture thanks to the molasses in it.
- Egg binds the ingredients together. I haven’t tested these cookies with any egg alternatives.
- Vanilla extract adds flavor – you don’t want to skimp here.
- Baking soda leavens these cookies
- Salt enhances flavor.
- Ground cinnamon adds flavor. I found that 1 tsp adds enough cinnamon flavor to give these cookies that classic oatmeal cookie flavor. Feel free to add more if you really like cinnamon. Or less, if you’d like.
- All-purpose flour gives the cookies structure. I like to use an unbleached variety but any all-purpose flour will work.
- Old-fashioned oats make these oatmeal cookies. They also create a delicious chewy texture. I don’t recommend using quick oats for these cookies as the old-fashioned oats (or rolled) oats create a better texture.
- Chocolate chips turn these from plain oatmeal cookies into chocolate chip oatmeal cookies. I like to use a dairy-free semi-sweet chocolate chip, but any chocolate chip will work.
FAQ
Can I bake these ahead of time? Yes! I have found these cookies lose a bit of their crunch after day 1, but they are still fresh and delicious on day 2 and 3. I’m sure they will freeze well if you want to bake them a fews days in advance – once they’re cool, place them in an airtight container and freeze; thaw at room temperature before serving.
Will regular butter work? Definitely. This recipe has been tested with regular butter (thanks to my mom!) and they come out just as delicious and perfectly spread.
How can I replace the egg? I haven’t tested these cookies with any egg alternatives, but I have had good luck with the Bob’s Red Mill Egg Replacer in cookies in the past.
Can I make the cookies smaller? Yes. Scoop the cookies however big/small you’d like, press them down, and then bake for a shorter amount of time (for smaller cookies).
Will raisins work in place of the chocolate chips? Definitely. You can replace the chocolate chips with raisins, nuts, or whatever other mix-ins you’d like. The most important thing is to not exceed 1 cup of mix-ins or the cookies will not spread properly as the dough will be too chunky.
Oatmeal Chocolate Chip Cookies
Quick and easy Oatmeal Chocolate Chip Cookies made dairy-free. With crispy edges and chewy middles, these taste just like the classic cookie we all know and love.
Ingredients
- 1/2 cup (113g) plant-based butter, softened
- 1/2 cup (100g) white granulated sugar
- 1/2 cup (110g) light brown sugar, packed and leveled
- 1 large egg, room temp
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 cup (130g) unbleached all-purpose flour
- 1 1/4 cups (137g) old-fashioned oats
- 1 cup (180g) semi-sweet chocolate chips (+ more to top dough balls, if desired)
Instructions
- Bring your egg to room temperature (if needed) by placing it in a glass of warm water for around 10 minutes. Meanwhile, preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
- In a large bowl, beat together the softened butter and sugars until well combined and no longer crumby (about 30 seconds). Beat in the egg and vanilla extract.
- Add the salt, baking soda, and cinnamon and beat to combine.
- Add the flour and oats and use a large spoon or spatula to mix the ingredients together until a dough forms. Finally, stir in 1 cup of chocolate chips.
- Scoop dough balls 3 Tbsp in size onto your prepared baking sheet - I bake 6 at a time. Lightly press each dough ball down into a flatter disc shape (this allows the cookies to spread properly while baking). If desired, press extra chocolate chips into the dough balls.
- Bake at 350°F for 12-14 minutes or until the edges are lightly browned (I baked mine for 13 minutes).
- As soon as the cookies come out of the oven, use the back of a small spoon to gently push in the edges of the cookies where they spread a bit too much. It's normal for these cookies to come out a little "wonky", so they need a little help post-bake to turn into circles.
- Allow the cookies to cool on the baking sheet for 2 minutes before transferring to a cooling rack.
- Repeat Steps 5-7 to finish baking the cookies, making sure your baking sheet is room temperature (not hot) before adding the dough balls.
- Store leftover cookies, once cooled, in an airtight container at room temperature.
Notes
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil for these cookies. Regular butter (or other plant butter) will work as well.
Did you make these cookies? I would love to see!
Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred
Leave a Reply