We think these are the best oatmeal chocolate chip cookies on the planet!
I have been on the quest for the perfect oatmeal chocolate chip cookie for a very long time. I have loved to bake ever since my mom taught me how, and since that time, I have tried countless recipes. But now my search is over! I found a recipe over at AllRecipes and messed with it a bit: a little more of this, a little less of that, add some of this… and now when we are craving a chocolate chip cookie with oatmeal in it, this is always the recipe I use! These are soft, chewy, and simply amazing. Perfect when freshly baked with a cold glass of milk, or you can freeze them for later, too! They are so good!! We love them, and I hope you will, too!
Find the complete recipe at the bottom of this post.
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Start with the butter, Crisco, milk, brown sugar, and sugar (you can’t see the sugar in this picture). Mix until smooth.
Beat in eggs one at a time, then add the vanilla and combine.
Stir together the flour, baking soda, and salt. Blend all into the creamed mixture little by little.
Add the quick oats, mixing gradually.
Finally, add the chocolate chips.
I always use insulated pans like this when I bake. The air pockets inside help distribute the heat across the entire pan, and this leads to more even baking. If your cookies always tend to over-brown on the bottom, try an insulated pan! I bet it will do the trick.
I also like to use an ice-cream scooper with spring action like this (I have a small one and a large one) when making cookies, muffins, cupcakes, etc. It makes for less mess because the dough or batter pops right out by squeezing the handle. For cookies, this method is especially handy because it also creates uniform balls of dough.
To get the most uniform dough balls, I scrape the side of the bowl with my ice-cream scooper as I drag it out. And then I simply squeeze the handle, and a perfect dough ball emerges. :) Bake at 325° for about 12-14 minutes. (I always set the timer for less time at first to see how the first batch does. You can always bake for more time if needed, but you can’t undo overcooking! Each oven is different, so baking times will vary a bit.)
You can see the handiwork in action here, thanks to the use of the ice-cream scooper trick. All the cookies are the same size with a nice, round shape.
Remove the cookies from the oven when they are just set. We like our cookies to be soft and chewy, so I underbake them just a bit.
Because I slightly underbake our cookies, you have to make sure you don’t remove them from the pan too soon or they will fall apart. When they’re mostly cool, use a metal spatula (or one that glides easily under the cookies) to keep their shape intact and carefully slide them off the pan one by one.
I have tried various types of cooling racks, but I simply like using wax paper spread out on the counter the best. The cookies stay perfectly flat, and they seem to cool just fine this way.
Look how good those look! Yum!
You can also push the dough into a pan and bake like a cookie cake to create bars. There’s something about the oatmeal in these that makes them delicious bars as well! You will have to cook them longer to make bars. I would just keep an eye on them since the cooking time will depend on the size of your pan and how thick/thin you’ve spread the dough.
Share the love! Please pin the image below so your friends can try these, too! :)
WORLD’S BEST SOFT & CHEWY OATMEAL CHOCOLATE CHIP COOKIES
1/2 cup unsalted butter, softened
1/2 cup Crisco
3 tsp. milk
1 cup packed brown sugar (I have used both dark and light brown sugar with good results)
1/2 cup white sugar
2 tsp. vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 cups quick-cooking oats
1 1/2 cups semisweet chocolate chips
Preheat the oven to 325°.
In a large bowl, cream together the butter, Crisco, milk, brown sugar, and sugar until smooth. Beat in eggs one at a time; then stir in the vanilla. Mix together the flour, baking soda, and salt. Add these dry ingredients to the creamed mixture and combine until just blended. Mix in the oats; then add the chocolate chips.
Drop the batter by heaping spoonfuls onto an ungreased baking sheet. Bake for 12-14 minutes or until just set. Allow cookies to cool on the baking sheet before transferring with a thin spatula (that easily slides under the cookies) onto wax paper on your counter. Yield is about 42 cookies, depending on size.
Enjoy! You can also freeze these for later. I hope you like them as much as we do! We think these are the best oatmeal chocolate chip cookies on the planet!!
If you give these a try, please stop back to let me know how they turned out! If you change anything or discover a new variation, I’d love to know what worked! Happy cookie-eating, my friends! :)