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Oatmeal Chocolate Chip Cookies

Soft & Chewy Oatmeal Chocolate Chip Cookies (No Raisins, Ever)

Forget every oatmeal cookie you’ve ever tried—this one is the keeper. These soft, chewy oatmeal chocolate chip cookies are packed with hearty oats, melty chocolate, and just the right kiss of sea salt. No raisins. No dry, crumbly texture. Just cookie perfection.




📸 Imagine: A warm stack of cookies next to a cold glass of milk…

I’ll be honest—oatmeal cookies never topped my favorites list. If I was reaching into the cookie jar, I’d go for a classic chocolate chip, a gooey peanut butter chocolate, or maybe even something a little indulgent like a Nutella-stuffed version.

But then it happened.

The Oatmeal Cookie Redemption Arc

It all started with a betrayal. You know the one. You spot what looks like an oatmeal chocolate chip cookie, bite in with joy… and there it is.

The raisin.
Chewy. Gummy. Unexpected.
Unwanted.

That was my turning point. I realized it wasn’t oatmeal I disliked—it was the raisins pretending to be chocolate.

So I made my own rules.

And these cookies follow them:

  • No raisins.

  • Lots of chocolate.

  • Heaps of oats.

  • A touch of sea salt.

You can always customize these to your taste—add pecans, swap in dried cranberries (not the same as raisins, people!), or skip the cinnamon. But at their heart, these cookies are everything you want from an oatmeal cookie—just better.




🍪 The Perfect Oatmeal Chocolate Chip Cookie

Soft. Thick. Chewy. These cookies are generously loaded with chocolate chips and have that irresistible nubbly texture only oats can bring. And that flake of sea salt on top? It’s the cherry on the sundae—except, you know, salty.

What Makes Them Great:

  • Sea salt balances the sweetness

  • Lots of oats for chew and texture

  • No overbaking—keep that center gooey

  • Totally customizable (add nuts, ditch cinnamon, sub chocolate for raisins if you must)





💡 Pro Tips for Oatmeal Cookie Success

📌 Don't overbake.
Take them out when the edges are golden but the centers still look soft. They'll continue to set as they cool.

📌 Sea salt is magic.
Use flaky sea salt instead of regular salt for flavor bursts that elevate every bite.

📌 Customize with confidence.
Like nuts? Toss in some walnuts or pecans. Want dried fruit? Cranberries are a great sub. Raisins? …well, if you insist.

📌 Scoop size matters.
A small (2 tsp) cookie scoop is ideal for consistent, bakery-style cookies.

📌 Watch for chocolate bloom.
If your chocolate chips have white streaks, it’s just cocoa butter separating from heat—not pretty, but perfectly fine to use.




📝 The Recipe: Oatmeal Chocolate Chip Cookies

Yield: ~44 cookies
Time: 10 min prep + 10 min bake + 1 hr chill
Calories: 148 each

Ingredients

  • 1½ cups all-purpose flour

  • 1 tsp baking soda

  • 1 tsp ground cinnamon (optional)

  • ½ tsp sea salt

  • 1 cup unsalted butter, room temp

  • 1 cup packed light brown sugar

  • ¼ cup granulated sugar

  • 2 large eggs, room temp

  • 2 tsp vanilla extract

  • 3 cups rolled oats

  • 2 cups semi-sweet chocolate chips

Instructions

  1. Whisk dry ingredients.
    In a medium bowl, combine flour, baking soda, cinnamon (if using), and sea salt.

  2. Cream the butter and sugars.
    In a stand mixer, beat butter, brown sugar, and granulated sugar on medium-high for about 3 minutes until light and fluffy.

  3. Add eggs and vanilla.
    Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.

  4. Mix in dry ingredients.
    Reduce speed to low and slowly add the flour mixture. Mix just until combined.

  5. Stir in oats and chocolate.
    Fold in the rolled oats and chocolate chips.

  6. Chill the dough.
    Cover and refrigerate for at least 1 hour (optional, but worth it).

  7. Scoop and bake.
    Preheat oven to 350°F (175°C). Line baking sheets with parchment. Using a small cookie scoop, place dough balls 2 inches apart.

  8. Bake.
    Bake for 10 minutes or until edges are golden and centers look slightly underbaked.

  9. Cool.
    Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

🎉 Make It Yours

Next time, I might ditch the cinnamon and toss in a handful of toasted pecans. If you're team raisin (no judgment... kind of), start with 1 cup and adjust to taste.

These cookies are endlessly versatile, incredibly satisfying, and guaranteed to win over even the most skeptical oatmeal cookie critic (hi, it’s me).

📌 Final Thought

Whether you're a die-hard chocolate chip fan or a curious cookie explorer, these oatmeal chocolate chip cookies are here to stay. One bite, and you’ll see—they’re not just good.

They’re unforgettable.




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