Best Bake Sale Cookies: Oatmeal Chocolate Chip
There’s something utterly delightful about the combination of chewy oats and rich chocolate that makes oatmeal chocolate chip cookies a timeless favorite. Perfect for bake sales, these cookies not only satisfy your sweet tooth but also warm hearts with their nostalgic flavor. Whether you’re baking for a school event, a charity fundraiser, or just because, these cookies will be the star of the show. Let’s dive into the recipe that will have everyone asking for seconds!
What Sets This Recipe Apart
The Best Bake Sale Cookies: Oatmeal Chocolate Chip stand out for several reasons. The balance of textures—from chewy oats to gooey chocolate chips—creates a cookie that is both satisfying and indulgent. The addition of an egg yolk enhances the richness, while the perfect ratio of brown sugar to granulated sugar gives these cookies just the right amount of sweetness and chewiness. With a quick and straightforward preparation process, you’ll be able to whip up a batch in no time!
What We’re Using
To create these delicious cookies, you’ll need the following ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature – This provides the rich base for our cookies.
- 1 cup packed light brown sugar – Adds moisture and a hint of caramel flavor.
- ½ cup granulated white sugar – Sweetens the cookies and helps achieve the perfect texture.
- 1 large egg – Binds the ingredients together.
- 1 large egg yolk – Adds richness and moisture.
- 1 tablespoon vanilla extract – Enhances the overall flavor.
- 2 cups all-purpose flour – The backbone of our cookie dough.
- 1 cup oats – Provides a chewy texture and heartiness.
- 1 teaspoon baking powder – Helps the cookies rise slightly.
- 1 teaspoon baking soda – Contributes to the cookie’s chewiness.
- 1 teaspoon kosher salt – Balances the sweetness and enhances flavor.
- 3 cups semi-sweet or milk chocolate chips – The star ingredient that melts in your mouth.
Recommended Tools
Before we start baking, gather the following tools to make your experience seamless:
- Mixing bowl – For combining ingredients.
- Electric mixer – To easily cream butter and sugars.
- Measuring cups and spoons – Precision is key for baking!
- Baking sheet – Where the magic happens; use parchment paper for easy cleanup.
- Cooling rack – Essential for letting the cookies cool properly.
Best Bake Sale Cookies: Oatmeal Chocolate Chip in Steps
Now that we have everything ready, let’s get started on creating the Best Bake Sale Cookies: Oatmeal Chocolate Chip!
Step 1: Preheat Your Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden-brown color.
Step 2: Cream Butter and Sugars
In a large mixing bowl, combine the 1 cup (2 sticks) unsalted butter, 1 cup packed light brown sugar, and ½ cup granulated white sugar. Using an electric mixer, cream together the ingredients until light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Beat in 1 large egg, 1 large egg yolk, and 1 tablespoon vanilla extract until fully incorporated. This will create a rich and creamy mixture.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the 2 cups all-purpose flour, 1 cup oats, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 5: Fold in Chocolate Chips
Gently fold in the 3 cups semi-sweet or milk chocolate chips until evenly distributed throughout the dough. Your cookie dough will be thick and loaded with chocolate goodness!
Step 6: Scoop and Bake
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers are still soft. They will continue to cook a bit after being taken out of the oven.
Step 7: Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely. This step is crucial for achieving the perfect texture!
Make It Diet-Friendly
If you’re looking to adjust the recipe to fit different dietary needs, consider the following modifications:
- Butter alternatives: Use coconut oil or a dairy-free butter substitute for a dairy-free version.
- Gluten-free option: Substitute all-purpose flour with a gluten-free flour blend.
- Lower sugar: Replace half the sugars with a sugar substitute like erythritol or stevia.
- Add-ins: Consider adding nuts, dried fruits, or seeds for extra nutrition.
Behind-the-Scenes Notes
These cookies are incredibly versatile! You can experiment with different types of chocolate chips, such as dark chocolate or even white chocolate, or mix in some peanut butter chips for an extra twist. Additionally, the dough can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just scoop the dough onto a baking sheet and freeze until solid, then transfer to a zip-top bag. Bake straight from the freezer, adding a couple of extra minutes to the baking time.
Cooling, Storing & Rewarming
Once your cookies have cooled, store them in an airtight container at room temperature for up to a week. For longer storage, they can be frozen for up to 3 months. To rewarm, simply pop them in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for 5-7 minutes. This will make them warm and gooey again, just like fresh out of the oven!
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Yes, you can substitute quick oats for rolled oats, but the texture will be slightly different. Rolled oats provide a chewier texture, while quick oats will result in a softer cookie.
What can I substitute if I don’t have brown sugar?
If you don’t have brown sugar, you can substitute it with granulated sugar mixed with a tablespoon of molasses to mimic the flavor and moisture of brown sugar.
How do I know when my cookies are done baking?
Look for the edges to be golden brown and the centers to look slightly underbaked. They will continue to firm up as they cool, resulting in a chewy texture.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can be added for a delightful crunch. Just fold in about 1 cup of your favorite nuts when you add the chocolate chips.
Before You Go
The Best Bake Sale Cookies: Oatmeal Chocolate Chip are more than just cookies; they are a celebration of flavor, texture, and nostalgia. Perfect for any occasion, you can’t go wrong with this classic recipe. Whether you’re sharing them at a bake sale or enjoying them with a cup of coffee at home, these cookies will bring joy to everyone who takes a bite. Happy baking!
Best Bake Sale Cookies: Oatmeal Chocolate Chip
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the unsalted butter, packed light brown sugar, and granulated white sugar until light and fluffy, about 2-3 minutes.
- Beat in the egg, egg yolk, and vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, oats, baking powder, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the chocolate chips until evenly distributed throughout the dough.
- Drop rounded balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Experiment with different types of chocolate chips for variety.
- Cookie dough can be made ahead and stored in the refrigerator for up to 3 days.
- For longer storage, freeze the dough for up to 3 months.
