These beloved cookies combine the hearty goodness of oats with the indulgent appeal of chocolate chips, creating a timeless treat that’s both nostalgic and sophisticated. The recipe achieves the coveted chewy texture through careful proportion of ingredients and precise baking temperature, resulting in cookies that remain soft and satisfying long after cooling.
Ingredients
Core Ingredients
- 230g (1 cup) unsalted butter, softened to room temperature
- 200g (1 cup) packed light brown sugar
- 100g (½ cup) white sugar
- 2 large eggs, room temperature
- 10ml (2 teaspoons) vanilla extract
- 160g (1¼ cups) all-purpose flour
- 2.5g (½ teaspoon) baking soda
- 5g (1 teaspoon) salt
Add-ins
- 270g (3 cups) quick-cooking oats
- 120g (1 cup) chopped walnuts
- 170g (1 cup) semisweet chocolate chips
Instructions
Preparation
- Preheat oven to 165°C (325°F).
- Position racks in the upper and lower thirds of the oven.
- Line two baking sheets with parchment paper or silicone mats.
Making the Dough
- In a medium bowl, whisk together flour, baking soda, and salt until well combined.
- In a large bowl or stand mixer fitted with the paddle attachment:
- Beat softened butter until creamy (about 1 minute)
- Add both sugars and beat until light and fluffy (3-4 minutes)
- Beat in eggs one at a time, scraping bowl between additions
- Stir in vanilla extract until fully incorporated
Combining and Baking
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Fold in oats, ensuring even distribution.
- Add walnuts and chocolate chips, mixing until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 12 minutes, rotating sheets halfway through.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks.
Timing and Nutritional Information
Preparation Time: 20 minutes
Baking Time: 12 minutes per batch
Total Time: 45 minutes
Yield: 36 cookies
Per Cookie:
- Calories: 165
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 20g
- Sugar: 12g
- Protein: 3g
- Fiber: 1.5g
- Sodium: 95mg
Expert Tips and Tricks
- Perfect Cookie Texture:
- Ensure butter is properly softened but not melted
- Beat butter and sugars until truly light and fluffy
- Don’t overmix after adding flour
- Remove from oven when edges are set but centers appear slightly underbaked
- Ingredient Temperature:
- Use room temperature eggs for better incorporation
- Allow butter to soften naturally, not in microwave
- Store finished cookies in airtight container with bread slice to maintain softness
Variations and Substitutions
- Oat Options:
- Old-fashioned oats for more texture
- Steel-cut oats (pre-soaked) for heartier cookies
- Gluten-free certified oats for dietary restrictions
- Mix-in Alternatives:
- Dark chocolate chips for less sweetness
- Dried cranberries for fruit addition
- Pecans or almonds instead of walnuts
- Butterscotch chips for caramel notes
Common FAQs
Q: Why did my cookies spread too much?
A: This typically occurs when butter is too soft or warm. Chill dough for 30 minutes if experiencing spreading issues.
Q: Can I make the dough ahead of time?
A: Yes, dough can be refrigerated for up to 3 days or frozen for 3 months. Allow to come to room temperature before baking.
Q: How do I keep the cookies chewy?
A: Don’t overbake, store properly in airtight container, and include a slice of bread to maintain moisture.
Q: Can I use margarine instead of butter?
A: While possible, butter provides better flavor and texture. If using margarine, expect slightly different results.
Storage and Make-Ahead Tips
Storage Guidelines:
- Room Temperature: 5 days in airtight container
- Refrigerator: Up to 2 weeks
- Freezer: Up to 3 months (baked cookies)
- Dough Freezing: Form into balls, freeze on baking sheet, transfer to freezer bag
Make-Ahead Options:
- Prepare dough up to 3 days in advance
- Freeze portioned dough for up to 3 months
- Bake frozen dough adding 1-2 minutes to baking time
- Store baked cookies layered with parchment paper
For best results when making ahead, freeze portioned dough rather than baked cookies to ensure freshest taste and texture.
