Oatmeal Chocolate Chip Cookies

Intro…

Pro Tips for Perfect Oatmeal Chocolate Chip Cookies

1. Use Room Temperature Butter for Best Results: Softened butter ensures the sugars blend well, creating a creamy, even dough. It should be soft enough to press with your finger but not melting.

2. Choose Vegan-Friendly Sugars: To keep these cookies vegan, look for sugars labeled as vegan-friendly. Opting for organic sugars guarantees a vegan option, as they aren't refined with bone char. Brands like Domino have switched to vegan-friendly processing, but it can vary by location—so double-check to be sure.

3. Avoid Over Mixing the Dough: When adding dry ingredients to the wet mixture, mix gently using a spatula or keep the mixer on the lowest setting. Overmixing can result in tough cookies, so stop as soon as everything is combined.

4. Egg-Free Baking Made Easy: The combination of oil and water replaces eggs in this recipe—oil mimics the yolk’s richness while water stands in for the whites. This simple vegan egg substitute keeps the cookies soft without altering flavor or texture. For a more protein-rich option, use aquafaba (the liquid from a can of chickpeas). It aids in rising but isn’t necessary unless you’re already opening a can for another recipe.

5. Rolled Oats for Chewy Texture: Always use rolled oats, not quick-cooking oats, in this recipe. Rolled oats provide the best chewy texture, while quick-cooking oats can make the cookies dense.

6. Let the Dough Rest for Better Flavor: For the best flavor and thicker cookies, let the dough rest in the fridge overnight before baking. This allows the flavors to deepen and the oats to absorb moisture. If you can’t wait that long, a 20-minute chill in the fridge will still improve the texture.

7. Shape Cookies for a Professional Look: To achieve perfectly round cookies, use a round cookie cutter immediately after taking them out of the oven. This technique ensures a polished, bakery-style appearance.

8. Watch the Baking Time: Keep a close eye on the cookies during baking—12 minutes gives a softer center, while 15 minutes yields crispier edges. For the best results, check at 12 minutes and add more time as needed.

9. Store Cookies Properly: To maintain freshness, store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to keep cookies soft, as the bread helps retain moisture.

10. Make-Ahead Tip: Freeze Cookie Dough: Scoop the cookie dough onto a baking sheet and freeze. Once frozen, transfer dough balls to a freezer-safe bag. Bake directly from frozen, adding 1-2 minutes to the baking time.

11. Choose Your Favorite Chocolate: Whether you use semi sweet chocolate chips, chunks, or wafers, all work well in this recipe. For extra gooey results, try chopping up a semi sweet chocolate bar.

Makes about 12 cookies

INGREDIENTS:

• 180g (1 ½ cups) all-purpose flour

• 1 tsp baking powder

• ¼ tsp baking soda

• ½ tsp kosher salt 

• 100g (½ cup) granulated sugar (vegan-friendly)

• 150g (¾ cup) brown sugar (vegan-friendly)

• 240g (3 cups) rolled oats (not quick-cooking)

• 170g (1 cup) semisweet chocolate chips or chunks

• 227g (1 cup) vegan unsalted butter (room temp)

• 1 tbsp neutral oil

• 2 tbsp water (room temp)

• 2 tsp pure vanilla extract

• 1 tsp ground cinnamon (I like Ceylon)

• ⅛ tsp freshly grated nutmeg

DIRECTIONS:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or use a non-stick baking sheet.

2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Cream Butter & Sugars: In a large bowl (or using a stand mixer), beat the butter, granulated sugar, and brown sugar on medium-high speed for 2-3 minutes until creamy. Add the vanilla and mix again.

4. Add Water & Oil: In a small bowl, mix together the oil and water. Add this to the butter mixture and mix on medium-high speed for 1 minute, just until everything is combined. Be careful not to overbeat.

5. Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture in thirds. Mix until just combined—do not overmix!

6. Add Oats & Chocolate: Stir in the rolled oats and chocolate chips until evenly distributed.

7. Scoop & Chill: Use a cookie scoop or spoon to scoop dough balls onto your prepared cookie sheet, leaving about 2 inches between each cookie. Place cookies in the fridge for about 20 minutes, then bake or see notes for chilling overnight.

8. Bake: Bake on the middle rack for 12-15 minutes, until the edges are slightly golden.

9. Cool & Shape: For perfectly round cookies, use a large round cookie cutter to gently shape them right after they come out of the oven. Let them cool on the cookie sheet for 10 minutes, then transfer to a wire rack to cool completely.