If you’re on the hunt for a cookie recipe that strikes the perfect balance between chewy oats and melty chocolate chips, Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe is a total winner. I absolutely love how these cookies come out with a tender inside and just the right amount of golden crisp along the edges. Whenever I bake a batch, the smell alone is enough to bring everyone to the kitchen!
What makes Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe stand out is its simplicity and the nostalgic comfort it brings. Whether you’re baking for an after-school snack or a cozy weekend treat, these cookies work beautifully every time and are quick enough to whip up on a whim. Trust me, once you try this recipe, you’ll keep coming back to it for years.
Why You’ll Love This Recipe
- Simple Ingredients: You probably have everything you need right in your pantry, making it super easy to bake anytime.
- Perfect Texture: Chewy, soft oats with gooey chocolate chips create a comforting bite every single time.
- Great for Any Occasion: Whether it’s a casual snack or a holiday cookie tray, these cookies always impress.
- Kid-Friendly: My family goes crazy for these, and kids love helping me mix all the ingredients.
Ingredients You’ll Need
Each ingredient in Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe plays a key role in building those classic flavors and textures. As you collect them, I suggest picking the freshest butter you can find and good-quality rolled oats for that hearty chew.
- Butter: Using softened, room temperature butter helps you cream it smoothly with the sugars for that perfect cookie base.
- Granulated sugar: Adds sweetness and helps cookies spread just right during baking.
- Brown sugar: Brings moisture and a touch of caramel flavor, making the cookies tender and rich.
- Egg: Acts as a binder for all ingredients and adds structure.
- Flour: The foundation of your cookie dough; I use all-purpose for the classic texture.
- Baking soda: Leavens the dough just enough so cookies rise lightly without losing chewiness.
- Kosher salt: Enhances all flavors and balances the sweetness perfectly.
- Vanilla extract: Adds warmth and a subtle depth that really makes the chocolate shine.
- Rolled oats: For that wholesome, chewy texture that makes oatmeal cookies so satisfying.
- Chocolate chips: The star ingredient for chocolate lovers; semi-sweet chips work best here.
Variations
I love how flexible Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe is—you can easily customize it to suit your tastes or dietary needs. Over time, I’ve enjoyed tweaking it depending on the season or what’s in my pantry.
- Add Nuts: Toss in chopped walnuts or pecans for a crunchy twist; my family adores the added texture.
- Swap Chocolate Chips: Try dark chocolate or white chocolate chips to experiment with flavor profiles.
- Gluten-Free Option: Use a gluten-free flour blend to make these cookies safe for gluten-sensitive friends.
- Spiced Variation: Add a dash of cinnamon or nutmeg for cozy, warming notes—especially great in fall.
How to Make Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 375°F. This is crucial because a properly preheated oven ensures your cookies bake evenly and get that pretty golden edge. While it’s warming, line cookie sheets with parchment paper—trust me, it saves cleanup and helps cookies bake evenly without sticking.
Step 2: Cream the Butter and Sugars
Using an electric mixer, cream together your softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. A fluffy base means your cookies will have a great texture and slight lift, so don’t rush this step.
Step 3: Add Egg and Dry Ingredients
Beat in the egg until fully combined, then gradually add in the flour, baking soda, salt, and vanilla extract. Mixing until just combined here is key—you want to avoid overworking your dough because that can make cookies tough. I like to switch to a wooden spoon at this point to gently fold everything together.
Step 4: Stir in Oats and Chocolate Chips
Now, stir in the rolled oats with your wooden spoon, making sure they’re evenly distributed. Then fold in the chocolate chips last to keep them nice and chunky in the dough. This step is fun because the dough starts looking like the cookies you know and love!
Step 5: Portion with Care
Use about a tablespoon of dough per cookie and space them well on your lined baking sheets, since these cookies tend to spread quite a bit. If you put them too close, they’ll bake together. Give them plenty of room to puff up and spread into perfect rounds.
Step 6: Bake and Cool
Bake for about 9 to 11 minutes or until the edges are golden but the centers still look soft. Don’t worry if they feel a bit underbaked when you take them out—they firm up as they cool. Let the cookies rest on the sheet for a few minutes before transferring them to a wire rack.
Pro Tips for Making Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe
- Use Room Temperature Butter: It creams better with sugars to give you that tender crumb.
- Don’t Overmix Dough: Stir only until ingredients combine to avoid tough cookies.
- Space Cookies Properly: Because they spread a lot, give them plenty of room on baking sheets.
- Watch Baking Time Closely: Remove them when edges are golden but centers look soft to keep that perfect chewiness.
How to Serve Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe
Garnishes
I usually keep these cookies simple, but occasionally I dust a little powdered sugar on top or add a sprinkle of flaky sea salt for an extra flavor pop. Both are simple touches that elevate the cookie without overpowering those classic oatmeal and chocolate notes.
Side Dishes
These cookies are fantastic with a cold glass of milk or a warm mug of coffee or tea. For a special treat, I like pairing them with vanilla ice cream for a quick cookie sundae that delights everyone.
Creative Ways to Present
If you’re baking for a gathering, I love stacking the cookies on a vintage cake stand or arranging them neatly in a basket lined with colorful napkins. For holidays, I sometimes add edible glitter or wrap them individually in cellophane tied with a ribbon—makes them great gifts!
Make Ahead and Storage
Storing Leftovers
I store leftover cookies in an airtight container at room temperature and they stay soft and fresh for about 4-5 days. If they start to harden, just pop a slice of bread in the container overnight to bring back some moisture—this trick really saved me many times!
Freezing
These cookies freeze wonderfully. I usually freeze the unbaked dough scoops on a tray, then transfer them to a freezer bag. When I want fresh cookies, I bake them straight from the freezer with just a minute or two added to the baking time.
Reheating
To reheat, I gently warm cookies in the microwave for about 10-15 seconds or pop them in a low oven for 5 minutes. This revives their softness and makes them taste freshly baked again—perfect for enjoying leftovers!
FAQs
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Can I use quick oats instead of rolled oats in Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe?
Quick oats are finer and absorb moisture differently, so the texture will be less chewy and more cakey. I recommend sticking to rolled oats for that classic hearty chew the recipe is known for, but if you must use quick oats, reduce them slightly and expect a different texture.
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Why do the cookies spread so much when baking?
These cookies spread because of the butter and sugar content and the relatively small amount of flour. To control spreading, make sure your butter is softened but not melted, chill the dough if needed, and space the cookies well apart on the baking sheet.
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Can I make these cookies vegan or dairy-free?
Yes! Substitute the butter with a vegan butter alternative and use a flax egg (a mix of ground flaxseed and water) instead of the regular egg. Make sure to choose dairy-free chocolate chips. The texture might vary slightly, but they still come out delicious.
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How do I know when Aunt Lolly’s Oatmeal Chocolate Chip Cookies are perfectly baked?
Look for golden edges with slightly soft centers. The cookies will continue to set as they cool, so it’s better to underbake by a minute than overbake. This helps keep them chewy and tender.
Final Thoughts
Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe holds a special place in my heart because it’s both comforting and reliable. Every time I bake a batch, I’m reminded of those sweet moments around the kitchen table with family. I hope you find just as much joy in making and sharing these cookies as I do—so go ahead, grab your ingredients, and make some memories with this timeless recipe.
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 a delightful treat combining the wholesome texture of rolled oats with the rich sweetness of chocolate chips. These cookies are easy to make, featuring a classic creamed butter and sugar base, perfect for a cozy homemade snack or sharing with friends and family.
Ingredients
Cookie Dough
- 1/4 pound butter (one stick), at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup chocolate chips
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the cookies evenly and perfectly.
- Cream the butter and sugars. Using an electric mixer, beat the room temperature butter together with the granulated and brown sugars until the mixture is light and fluffy. This creates the base for a tender cookie.
- Add the egg. Mix in the egg thoroughly to combine, helping to bind the ingredients together and add moisture.
- Incorporate dry ingredients. Add the flour, baking soda, kosher salt, and vanilla extract to the mixture and mix well to create a consistent cookie dough.
- Stir in oatmeal. Use a wooden spoon to fold in the rolled oats, which will add texture and heartiness to the cookies.
- Add chocolate chips. Mix in the chocolate chips evenly throughout the dough for sweet bursts in every bite.
- Portion the dough. Since these cookies spread significantly during baking, use about a tablespoon of dough for each cookie, placing them well-spaced on parchment-lined cookie sheets.
- Bake. Place the cookie sheets in the preheated oven and bake for 9 to 11 minutes until the edges are golden and centers are set.
- Cool and serve. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use parchment paper on your cookie sheets to prevent sticking and make cleanup easier.
- Chilling the dough before baking is optional but can help control spreading even more.
- For a chewier texture, slightly underbake the cookies and let them finish setting on the sheet.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Substitute chocolate chips with raisins or nuts for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 15mg
