These Big Bakery-Style Oatmeal Chocolate Chip Cookies are the perfect sweet to indulge in right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea. They're the ultimate crowd-pleaser, loved by kids and adults alike, thanks to their rich chocolatey goodness and the delightful crunch of oats. Prepare to win hearts with each delicious melt-in-your-mouth bite. This is hands down the best oatmeal chocolate chip cookie recipe--better than at the bakery! Vegan + Gluten-free option.
When it comes to cookies of any form, I'm such a sucker! Honestly, there's nothing like a perfectly baked cookie in hand with your favorite milk (I love dipping cookies into Homemade Creamy Cashew Milk or ice cream. It's just a match made in heaven moment. Plus, I believe that bigger is better----so, why not?!
It's probably no surprise, but I have a soft spot for cookie recipes, and let's be honest, who can resist the classic charm of oatmeal chocolate chip cookies? Hence I have so many other chocolate cookie recipes like Big Brown Butter Chocolate Chip Cookies
Jumbo Chocolate Stuffed Butter Pecan Cookies and Espresso Rye Pecan Chocolate Chip Cookies. There is just something about that melty gooey chocolate that takes them to a whole new level. Plus, these Bakery-Style Biscoff Cookie Butter Cookies are the perfect sweet to indulge in right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea or as a slam dunk in your favorite glass of milk
These Oatmeal Chocolate Chip Cookies will be your go-to for any occasion -- just the right amount of sweetness, chunkiness, softness and includes delicious oat + chocolate flavor, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! A flavor that's beyond mouthwatering – They're like a baking secret for beginners, fool-proof and incredibly delicious.
These cookies take just less than 20 minutes (in total) to whip up. I've already been through the learning curve for you, so fear not! Before we dive into the Big Bakery-Style Oatmeal Chocolate Chip Cookies recipe, let me share the list of ingredients you'll need to achieve the thick, chewy texture perfectly:
The trick with how beautiful these bakery-style cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.
During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.
Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of butterscotch is like Heaven on Earth with each bite.
I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.
Baking the best chocolate chip cookies as I stated before is kind of like a science, however, I've gathered a few tips that have helped me to master them over the years:
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and prevents your cookies from browning too quickly and sticking to the pan.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
Never use a mixer when adding in chopped chocolate or chocolate chips. For one----you risk breaking the chocolate up into small pieces while mixing and two----again, you end up making the chocolate melt or get a little moist, which affects the batter. Simply fold in chocolate by hand a few times and you're done!
OK, so I know this chocolate chip cookie recipe doesn't call for chilling... But if you have extra time when it comes to making the best cookies, chilling your dough or not chilling it makes a difference in the results of the actual cookie once it's baked! Here are the benefits -
So, if you're thinking of chilling your dough, you can do so in as little as 30 minutes and as much as 2 hours (the best results).
I personally think fresh + warm is always the absolute best-- not to mention the delicious smell wafting through the house. They are also AMAZING with ice cream, either in a bowl or as an ice cream sandwich. Try with No-Churn Butter Pecan Ice Cream for a hit of pecan goodness or No-Churn Chocolate Oreo Ice Cream for my chocolate lovers! These cookies are also perfect for dipping with a warm cozy drink like Creamy Homemade Caramel Hot Chocolate for the ultimate indulgence!
You can easily mix up the flavor in these cookies. For an additional crunch-----I like to add things like -
Here, I've curated a list of baking essentials that I use to achieve my favorite baked goods, especially with Bakery-Style Chocolate Chip Cookies. Everything from my fave large scoop, baking sheet, liners, and more. SEE THEM HERE!
You can store these cookies in an airtight container on the counter for up to four days.
You can freeze chocolate chip cookies for up to six months (if they last that long!).
You can also freeze the uncooked dough. When you want to bake a batch, let the dough defrost in the fridge overnight before scooping out your cookies and baking as directed in the recipe.
Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten. I love using Bob's Red Mill 1-1
Yes! To make more cookies, simply double or triple the amount of ingredients!
Of course. Making these cookies bakery-style can be achieved by following my Vegan Chocolate Chip Cookies recipe, however, I wouldn't advise making them too large since they might get a little too thin. I recommend scooping 1 ½ to 2 Tbsps at most for a nice size cookie when making them vegan. In addition, just substitute ½ cup of flour with rolled oats.
If you make this Big Bakery-Style Oatmeal Chocolate Chip Cookies, be sure to tag me on Instagram @orchidsandsweettea!
Big Bakery-Style Oatmeal Chocolate Chip Cookies.