Big Bakery-Style Oatmeal Chocolate Chip Cookies
Big Bakery-Style Oatmeal Chocolate Chip Cookies
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.
What Makes Big Bakery-Style Oatmeal Chocolate Chip Cookies So Good?
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.
Jump to:
- What Makes Big Bakery-Style Oatmeal Chocolate Chip Cookies So Good?
- How to Make Big Bakery-Style Oatmeal Chocolate Chip Cookies
- What is the Banging Process?
- Why You Will LOVE Bakery-Style Cookies
- The Secret to Making the Best Bakery-Style Cookies
- To Chill Or Not To Chill Cookie Dough?
- How to Serve Bakery-Style Chocolate Chip Cookies
- Ingredient Substitutions and Swaps
- Bakery-Style Chocolate Chip Cookies Q + A's
- My Favorite Cookie Recipes
- MADE OUR RECIPE(S)?
- Big Bakery-Style Oatmeal Chocolate Chip Cookies
How to Make Big Bakery-Style Oatmeal Chocolate Chip Cookies
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:
- Unsalted butter. Always ensure that your butter is at room temperature, so your cookies stay nice and firm after baking. For an extra hint of flavor, you can also use salted butter.
- Brown sugar. Choose organic sugar to ensure it’s vegan and healthier.
- Cane sugar. I like to use organic cane sugar as well. Using this hand in hand with brown sugar allows the cookies to have a nice color, spread nicely, while keeping firm as well.
- Vanilla. To balance the rich chocolate flavor.
- Egg. This is the binder for your cookies.
- Flour. I use Bob's Red Mill or King Arthur Flour all-purpose (organic). For GF, just substitute with GF all-purpose flour or 1-to-1 GF Baking flour.
- Rolled oats. This adds a nice texture to these cookies without compromising the softness and chewiness. For GF, just ensure that oats are certified GF.
- Baking soda + baking powder. To help your cookies rise in the oven.
- Cinnamon. Helps to enhance the chocolate flavor in these cookies. Just a pinch if needed.
- Chocolate. I use 4 oz. or so chocolate bars from Ghirardelli or Hu Kitchen and chopped them roughly into medium-sized pieces. You can also use chocolate chips as well.
What is the Banging Process?
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.
The banging process.
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.
WHO CREATED THIS BANGING METHOD, EXACTLY?
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.
Why You Will LOVE Bakery-Style Cookies
- Super soft + chewy inside.
- Minimal ingredients
- The ABSOLUTE most delicious cookies!
- Melts in your mouth.
- Loaded with melty chocolatey flavor.
- Delicious with EVERY. SINGLE. BITE.
The Secret to Making the Best Bakery-Style Cookies
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:
Tip 1: Soften Your Butter.
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!
Tip 2: Cream the Butter.
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!
Tip 3: Always, Always Use Parchment Paper!
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.
Tip 4: Add in the Flour in batches.
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.
Tip 5: Fold in Chocolate or Chocolate Chips.
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!
To Chill Or Not To Chill Cookie Dough?
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 -
Better texture
- The #1 reason why you should chill your dough is to prevent your cookies from spreading too much---which results in a thinner, more crispy cookie. If you want a chewy on the outside soft on the inside cookie then chilling is key!
More Flavor
- Chilled cookie dough creates more flavor (and a more beautiful color) based on it becoming more hydrated----- This happens from the dry ingredients gaining moisture from the wet ingredients.
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).
How to Serve Bakery-Style Chocolate Chip Cookies
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!
Ingredient Substitutions and Swaps
You can easily mix up the flavor in these cookies. For an additional crunch-----I like to add things like -
- Pecans
- Walnuts
- Coffee. These Espresso Rye Pecan Chocolate Chip Cookies are so mouthwateringly good.
- Macadamia nuts.
- Pretzels. It's sweet + salty heaven!
- Butterscotch. Try out these Oversized Crinkled Chocolate Chip Butterscotch Cookies!
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE COOKIES!
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!
Bakery-Style Chocolate Chip Cookies Q + A's
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.
My Favorite Cookie Recipes
- Oversized Crinkled Chocolate Chip Butterscotch Cookies
- Chewy Brown Butter Pecan Cookies
- Soft + Chewy Christmas Gingerbread Cookies
- Soft Oversized Crinkled Sprinkle Sugar Cookies
- Espresso Rye Pecan Chocolate Chip Cookies
MADE OUR RECIPE(S)?
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
Ingredients
COOKIES:
- 1 cup organic all-purpose flour (See Notes for GF option!)
- ½ cup organic rolled oats (See Notes for GF option!)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of ground cinnamon
- ½ cup unsalted butter, softened at room temp.
- ½ cup organic brown sugar, lightly packed
- ¼ cup organic cane sugar
- 1 large egg, at room temp.
- 1 teaspoon vanilla extract
- 1 ½ cups chopped chocolate bar (You can also use chocolate chips, if preferred)
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and vanilla, and continue to mix until combined.
- In a bowl, add together the flour, oats, baking soda, baking powder, and cinnamon, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in ¾ the amount of chopped chocolate.
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely. Add the remaining ¼ amount of chopped chocolate, pressing them in each cookie slightly----for extra fudge.
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of dairy-free milk.
- Bon Appetit!
Tips & Tricks
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
- GLUTEN-FREE OPTION: To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. Also, ensure that rolled oats are certified GF.
Nutrition
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Big Bakery-Style Oatmeal Chocolate Chip Cookies.
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This is it! Chocolate cookie perfection!
Delicious cookies. I have to bake them soon. I love that you used oats in this recipe. So healthy.
I made a batch of these over the weekend and OMG were they good! They disappeared almost as quickly as they were made!
Oooo, oo! These are absolutely fabulous! I want to eat them morning, noon and night! What a great treat - thanks for the helpful tips, too!
This cookies were so delicious and comforting! Loved the warming cinnamon especially 🙂