If you’re on the hunt for a cookie that’s just the perfect blend of chewy oats and melty chocolate chips, then you’re going to adore Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe. I absolutely love how this turns out every time I bake it—there’s something about the comforting texture combined with simple ingredients that just feels like a warm hug. Stick with me, and I’ll walk you through everything so your batch comes out flawless and delicious.
Why You’ll Love This Recipe
- Simple Ingredients: You probably already have everything in your pantry for these cookies.
- Perfect Texture: Chewy oats combined with gooey chocolate chips make each bite irresistible.
- Great for Beginners: The straightforward method means you’ll get amazing cookies even if baking isn’t your thing.
- Family Favorite: My kids go crazy for these, and they always disappear fast at gatherings.
Ingredients You’ll Need
The magic of Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe comes from how these simple ingredients come together to create flavors and textures that complement each other perfectly. Using room temperature butter makes your dough cream up just right, while rolled oats give you that nostalgic chewy goodness.
- Butter: Make sure it’s at room temperature for easy creaming; this makes the cookies tender and rich.
- Granulated Sugar: Adds sweetness and helps cookies spread the perfect amount.
- Brown Sugar: Brings moisture and a depth of flavor with its molasses content.
- Egg: Acts as the binder to hold everything together while keeping the texture soft.
- Flour: Use all-purpose flour; this forms the cookie’s structure without weighing it down.
- Baking Soda: Just a small amount to help cookies rise slightly and spread nicely.
- Kosher Salt: Enhances all the flavors and balances the sweetness.
- Vanilla Extract: A little vanilla goes a long way to bring warmth and aroma.
- Rolled Oats: These add that classic hearty chewiness typical of great oatmeal cookies.
- Chocolate Chips: Semi-sweet or milk chocolate works best for melty pockets of sweetness.
Variations
One of the things I love about Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe is how easy it is to make it your own. Play around with the mix-ins or adjust the sweetness—you really can’t go wrong here!
- Add Nuts: I’ve added chopped walnuts or pecans for a nice crunch, and my family loves the extra texture it brings.
- Make It Gluten-Free: Substitute the flour with a gluten-free blend, and be sure to get certified gluten-free oats to keep it safe and delicious.
- Boost the Chocolate: Use a mix of dark and milk chocolate chips to balance bittersweet and smooth sweetness.
- Seasonal Spice: A dash of cinnamon or nutmeg can warm up the flavor, especially great in cooler months.
How to Make Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat and Prep Your Oven
First things first—preheat your oven to 375°F. This temperature helps the cookies bake to a nice golden brown while keeping the inside soft and tender. Line your baking sheets with parchment paper; this keeps cookies from sticking and makes cleanup a breeze.
Step 2: Cream the Butter and Sugars
Using an electric mixer, cream together the room temperature butter with both granulated and brown sugars until it’s light and fluffy—about 2 to 3 minutes. This step is crucial because it aerates your mixture, leading to softer, lighter cookies. Then, add your egg and mix again until fully incorporated.
Step 3: Add Your Dry Ingredients
Next, stir in the flour, baking soda, kosher salt, and vanilla extract. I usually do this on low speed to avoid overmixing, which can make the cookies tough. Mix just until everything is combined and you don’t see any flour streaks.
Step 4: Stir in Oats and Chocolate Chips by Hand
Grab a wooden spoon and gently fold in the rolled oats first—this helps keep them from getting crushed. Then, toss in the chocolate chips. Mixing these by hand lets you control the distribution so every cookie gets a perfect balance.
Step 5: Scoop Smartly and Give Them Space
Aunt Lolly’s cookies really spread during baking, so I like to use about a tablespoon of dough per cookie and place them well apart on your lined sheets. This spacing is key to getting nicely shaped cookies that aren’t stuck together.
Step 6: Bake and Cool
Bake for 9 to 11 minutes, watching for golden edges with slightly soft centers—that’s your cue to pull them out. I always let the cookies sit on the sheet for about 5 minutes first; it helps them set before transferring to a rack to cool completely.
Pro Tips for Making Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe
- Room Temperature Butter is Key: It creams better with sugar to give your cookies the perfect tenderness and rise.
- Don’t Overmix the Dough: Stir only until combined after adding flour to avoid tough cookies.
- Portion Dough Evenly: I use a small cookie scoop to keep sizes consistent so all cookies bake uniformly.
- Watch the Bake Time Closely: Pull them out when edges are golden but centers look soft for maximum chewiness.
How to Serve Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe
Garnishes
I usually skip extra garnishes because these cookies stand perfectly on their own. But if you want to get fancy, a light dusting of powdered sugar or a sprinkle of flaky sea salt on warm cookies elevates their flavor really nicely.
Side Dishes
These cookies are my go-to with a tall glass of cold milk. They also pair wonderfully with a scoop of vanilla ice cream for a simple yet indulgent dessert.
Creative Ways to Present
For birthday parties, I like to bake smaller versions and stack them with layers of frosting or Nutella to make cookie “sandwich” treats. For holiday gifts, wrapping a dozen in a cute box tied with a ribbon always feels extra special.
Make Ahead and Storage
Storing Leftovers
I keep leftover cookies in an airtight container at room temperature; they stay soft and chewy for about 4 days. If you want to maintain freshness longer, I recommend adding a slice of bread inside the container to help retain moisture.
Freezing
If I’m making these ahead or have extra dough, I freeze scooped dough balls on a baking sheet before transferring them to a zipped bag. This way, I can bake fresh cookies anytime without thawing in advance—just add a couple extra minutes to baking time.
Reheating
To revive leftover cookies, I pop them in a 300°F oven for about 5 minutes or microwave for 15 seconds. This warm-up melts the chocolate again and softens the oats, making them taste like they’re freshly baked.
FAQs
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Can I substitute quick oats for rolled oats in Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe?
You can use quick oats in a pinch, but rolled oats provide a better texture and chewiness. Quick oats tend to make the cookies softer rather than chewy, so if you prefer that texture, go for it, but rolled oats are my recommendation for the classic feel.
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Why do Aunt Lolly’s Oatmeal Chocolate Chip Cookies spread so much?
These cookies spread because of the butter content and the relatively small amount of flour. To control spreading, make sure your butter is at room temperature but not melted, and don’t over-cream the butter and sugar. Also, spacing the dough properly on the baking sheet helps keep cookies from merging.
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Can I make this recipe vegan?
Absolutely! Swap the butter for a vegan butter substitute and replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Also, double-check that your chocolate chips are dairy-free. The texture might vary slightly, but it’s still delicious.
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How do I keep cookies chewy and avoid crisp edges?
For chewy cookies, pull them out of the oven when the edges are just set and the centers still look a little soft—they’ll firm up as they cool. Avoid overbaking, which causes crispiness. Using a mix of brown sugar and granulated sugar helps retain moisture for chewiness.
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Is it okay to chill the dough before baking?
Chilling is optional for Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe. If you want thicker cookies, chilling the dough for 30 minutes to an hour can help prevent spreading. However, I usually bake it right away with spaced dough balls for best results.
Final Thoughts
This recipe holds a special place in my heart—not just because of how delicious these cookies are, but because it reminds me of my Aunt Lolly’s kindness and the comfort of her kitchen. I hope when you bake Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe, you feel the same warmth and joy I do. Trust me, once you have these cookies coming out of your oven, they’ll quickly become a beloved staple in your household too!
Print
Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Aunt Lolly’s Oatmeal Chocolate Chip Cookies are classic, chewy treats combining the wholesome texture of oats with the sweetness of chocolate chips. These cookies are easy to prepare and bake quickly, perfect for a delightful homemade snack or dessert.
Ingredients
Dry Ingredients
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup rolled oats
- 1/2 cup chocolate chips
Wet Ingredients
- 1/4 pound butter (one stick), at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Heat the oven to 375°F (190°C) to ensure it’s at the right temperature for baking the cookies evenly.
- Cream Butter and Sugars: Using an electric mixer, beat the room temperature butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. This creates a smooth base for the dough.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture and continue mixing until fully incorporated, ensuring the dough is uniform.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking soda, and kosher salt. Gradually add this mixture to the wet ingredients and blend gently until just combined to avoid overmixing.
- Incorporate Oats: Stir in the rolled oats using a wooden spoon. This adds texture and chewiness to the cookies.
- Add Chocolate Chips: Fold in the chocolate chips carefully to distribute them evenly throughout the dough.
- Portion Dough: Since the cookies spread during baking, scoop about a tablespoon of dough for each cookie. Space them well apart on parchment-lined cookie sheets to prevent them from merging.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes until they are lightly golden around the edges but still soft in the center.
- Cool: Remove the cookie sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use parchment paper to prevent cookies from sticking and for easy cleanup.
- For chewier cookies, slightly underbake by removing them at 9 minutes.
- Make sure butter is at room temperature for proper creaming with sugar.
- The cookies spread quite a bit; spacing dough correctly is essential to avoid merging.
- To store, keep cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
