Crumbl Oatmeal Chocolate Chip Cookies

Crumbl Oatmeal Chocolate Chip Cookies are the kind of treat that fills your kitchen with warm, sweet aromas, creating a cozy atmosphere. These cookies take about 25 minutes from start to finish and work wonderfully because they strike the perfect balance of hearty oats and luscious chocolate.

This recipe is perfect for cookie lovers, families looking for a sweet weekend baking project, or anyone in need of a delightful dessert. You can make the dough in advance and store it in the fridge until you’re ready to bake, ensuring fresh cookies whenever your cravings hit.

Why You’ll Love This Recipe

• These cookies are perfectly chewy on the inside while crisp on the edges.
• The use of oats adds a wholesome, hearty texture.
• The combination of brown and granulated sugars creates depth in flavor.
• Melting chocolate chips in every bite will satisfy any sweet tooth.

What You’ll Need

Get ready with these simple ingredients to whip up your oatmeal chocolate chip cookies.

For the Base

• 1/2 cup butter, softened
• 1/3 cup brown sugar
• 1/4 cup granulated sugar
• 1 tbsp vanilla extract
• 1 egg, at room temperature

For the Dry Ingredients

• 1 & 1/4 cup old fashioned whole rolled oats
• 1 cup all-purpose flour
• 1/8 tsp cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

For Mixing In

• 3/4 cup milk chocolate chips

Use dark chocolate chips for a richer flavor.

Substitutions & Swaps

• Coconut oil for butter
• Coconut sugar for brown sugar
• Gluten-free flour for all-purpose flour
• Egg replacement for a vegan option

How to Make It

Follow these straightforward steps to create your delightful cookies.

Preheat and prepare

Preheat the oven to 350°F and line a baking sheet with parchment paper, setting it aside.

Cream together

Cream the butter, brown sugar, and granulated sugar together until combined. Add in the egg and vanilla, mixing for about 3 minutes until the mixture is light and fluffy.

Combine

Mix in the flour, oats, cinnamon, baking soda, and salt, making sure to scrape the sides until the mixture is combined. Fold in the chocolate chips.

Scoop and shape

Using a large cookie scooper, scoop out 8 equally sized cookie dough balls. Place them on the prepared baking sheet and gently press down on the cookies to about 1 inch in thickness.

Bake

Bake them in the preheated oven for 11-12 minutes. Make sure to not overbake them so they stay soft and gooey.

Cool

Let the cookies cool on the baking sheet for 20 minutes before moving them to a cooling rack to cool down completely.

How to Store It

Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, for up to 3 months.
Reheat: Microwave for 10-15 seconds to warm.

Tips for Best Results

• Use softened butter for easier creaming and a better texture.
• Allow cookies to cool slightly on the sheet for optimal softness.
• Adjust baking time based on your oven for preferred chewiness.
• Keep an eye on the cookies to prevent overbaking for that gooey center.

Serving Suggestions

• Pair with a glass of cold milk for the classic experience.
• Serve warm with a scoop of vanilla ice cream for an indulgent treat.
• Enjoy as an afternoon snack or a sweet addition to any gathering.