There’s nothing quite like a warm, freshly baked cookie, and these Chocolate Chip Oatmeal Cookies take it to the next level. With a perfect balance of thick, chewy oats and gooey, melted chocolate chips, these cookies are both rustic and indulgent. A sprinkle of Fleur de Sel on top adds a touch of sparkle and enhances the sweet, rich flavors with a hint of saltiness. Whether you’re enjoying them with a cup of coffee or sharing them at a family gathering, these cookies are sure to disappear quickly.
The Inspiration Behind my Chocolate Chip Oatmeal Cookies
There is something about that warm, fresh-baked cookie that just can’t be beat. The Chocolate Chip Oatmeal Cookies take that to another level. They manage to balance thick and chewy oatmeal against luscious, melted chocolate chips in a way that seems both rustic and overindulgently pleasurable at the same time. A light sprinkle of fleur de sel across the top gives it sparkle and adds depth and a suggestion of salt into sweet, rich flavors. Whether savored with a steaming cup of coffee or shared among the warmth of family gathering, these cookies are sure bound to disappear in no time.
24
servings25
minutes12
minutes220
kcalIngredients
- For the Cookies:
1 1/2 cups all-purpose flour
1 1/4 cups rolled oats
1 cup unsalted butter, softened
Tip: Room-temperature butter ensures a smooth and even cookie dough.3/4 cup granulated sugar
3/4 cup brown sugar, packed
Note: Brown sugar adds moisture and a deeper flavor to the cookies.2 eggs
1 tsp vanilla extract
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 1/2 cups semisweet chocolate chips
Tip: Using extra chocolate chips ensures a gooey center in every bite.- For the Finishing Touch:
Fleur de Sel sea salt (for sprinkling on top)
Steps
- Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly and prevents sticking.
In a medium bowl, whisk together the flour, rolled oats, baking soda, baking powder, and salt. Set aside.
Tip: Sifting the dry ingredients ensures they mix evenly into the dough. - Step 2: Cream the Butter and Sugars 3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Tip: For best results, beat the butter and sugars until the mixture is pale and fluffy. - Step 3: Combine and Add the Chocolate Chips 4. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix to keep the cookies tender. Fold in 2 cups of the chocolate chips by hand, reserving the remaining 1/2 cup.
Tip: Adding extra chocolate chips into the center of each cookie before baking ensures a gooey, chocolate-filled center. - Step 4: Scoop and Shape the Cookies 5. Use a cookie scoop or two tablespoons to drop mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart. Gently press a few of the reserved chocolate chips into the center of each mound of dough to create a gooey center when baked. Slightly flatten each mound with your hand.
Tip: For thicker cookies with gooey centers, don’t flatten the dough too much before baking. - Step 5: Bake to Perfection 6. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft. The cookies will continue to set as they cool, so don’t overbake them.
Tip: Rotate the baking sheets halfway through baking to ensure even cooking. - Step 6: Add the Finishing Touches 7. As soon as the cookies come out of the oven, sprinkle a pinch of Fleur de Sel sea salt over the top of each cookie. This adds a subtle sparkle and enhances the overall flavor with a perfect salty-sweet balance.
Tip: Use a light hand with the salt to avoid overpowering the sweetness of the cookies. - Step 7: Cool and Serve 8. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing their chewy texture.
Tip: For the ultimate indulgence, enjoy the cookies while they’re still warm, with the chocolate melted and gooey.
My Recipe Tips
To achieve ultimate chewiness, do not overmix the dough after adding the dry ingredients. Throw a few extra chocolate chips right in the middle of each cookie before baking so that each and every bite is full of partially melted gooey chocolate. A sprinkling of Fleur de Sel on top elevates these to gourmet and transforms its delicate saltiness to balance out the sweetness. These cookies are best if enjoyed fresh from the oven but can be stored for later enjoyment.
Serving Suggestions
These Chocolate Chip Oatmeal Cookies are good for what ails ya—serve them up with a glass of cold milk, a hot cup of coffee, or nestle one next to a scoop of vanilla ice cream. They’re practically synonymous with comfort food, their adorable, homey look softens up any dessert lineup, and the centers of gooey chocolate will have people coming back for bite after bite.
Nutritional Information (per cookie)
- Calories: 230
- Total Fat: 13g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 130mg
- Total Carbohydrate: 28g
- Sugars: 18g
- Protein: 3g
Frequently Asked Questions (FAQ)
Can I make these cookies ahead of time?
The dough can be made well in advance and refrigerated up to 24 hours before. Just make sure you let it come to room temperature before baking.
What if I don’t have Fleur de Sel?
Feel free to substitute it with any type of flaky sea salt, or just leave it out altogether if you prefer a sweeter cookie.
Can I freeze the cookie dough?
Absolutely! Form the dough into balls. Freeze them on a baking sheet, then transfer them to a freezer bag. Bake from frozen, adding one or two minutes to baking time.
How do I store the baked cookies?
Store cookies in an airtight container at room temperature for up to 5 days. To freeze beyond this time, consider freezing your cookies after baking, for up to 3 months.
Can I add nuts or dried fruit?
Yes, add chopped nuts or dried fruit to the dough if desired, for extra texture and flavor. Fold into the mixture along with the chocolate chips.
What type of oats should I use?
And the chew from rolled oats is absolutely perfect for this cookie. Quick cooking oats can make cookies too dry.
To my readers
Have you made these Chocolate Chip Oatmeal Cookies yet? If so, I’d absolutely love to hear how they went! Please leave a star rating for the recipe and share your cookie making on social media tagging me—I love looking at your yummy results! Homemade cookies are just one of those simple pleasures in life, and I think these Chocolate Chip Oatmeal Cookies-with gooey chocolate centers and a sprinkle of fleur de sel-will be one that will win your heart for keeping. I truly hope you find as much joy in making and savoring these treats as I do. Happy baking! Loved this recipe? Pin it for later, or check out the rest of my cookie recipes and keep the baking fun going all year long!
