These Big Bakery-Style Oatmeal Chocolate Chip Cookies are the perfect sweet indulge right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea. The best kid-approved, adult-loving cookies you’ll ever try—–made with rich chocolate flavor and great texture from the oats. Gluten-free option available.
When it comes to cookies of any form, I’m such a sucker! To be honest, there’s nothing like a perfectly baked cookie in hand with your favorite milk or ice cream. It’s just a match made in heaven moment. Plus, I believe that bigger is better—-so, why not?!
In the past, cookies were one of those things that I often steered away from making is a self-taught baker. As simple as they seem, cookies just never turned out right for me. Haha.
If it wasn’t the fact that they came out way too thin and crisp, it was definitely the fact that they often flopped while baking or just didn’t feel like the right texture. Seriously—-I almost gave up on making them, especially when I saw my husband just effortlessly whip them together with no problem. Cue the baby violin. Hahaaaa.
Lo and behold, after years of making cookies, re-testing, failing and improving—-I’ve finally made the PERFECT COOKIE with the Big Bakery-Style Oatmeal Chocolate Chip Cookies. I promise that you’ll be obsessed with these.
Don’t worry—I’ll be talking more about how to make the perfect cookies further below for anyone else who struggles like I did.
These cookies take just less than 20 minutes (in total) to whip up. You’ll need a few important ingredients to achieve the thick, chewy texture perfectly:
Baking the best 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 along 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 avoids 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!
You can store these cookies in an airtight container on the counter for up to four days. To keep them really fresh, I recommend popping them into the freezer. 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.
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 1/2 to 2 Tbsps at most for a nice size cookie when making them vegan. In addition, just substitute 1/2 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.