King Arthur Oatmeal Chocolate Chip Cookies | King Arthur

In the realm of baking, where tradition meets innovation, King Arthur Flour emerges as a beacon of quality and reliability. Among their treasure trove of recipes, the King Arthur Oatmeal Chocolate Chip Cookies stand out as a testament to the art of baking. These cookies are not just treats; they are a culinary adventure that blends the wholesomeness of oats with the decadence of chocolate chips, creating a harmonious balance that can only be described as divine. This article is your golden ticket into the world of these irresistible cookies. With years of baking expertise behind us, we delve deep into the secrets of crafting the perfect King Arthur Oatmeal Chocolate Chip Cookie. From the selection of premium ingredients to the nuances of baking techniques that ensure every cookie is crispy on the outside and chewy in the heart, we’ve got it all covered. So, whether you’re a seasoned baker or a curious novice with a sweet tooth, join us on this delicious journey. Let’s explore together how these oatmeal chocolate chip cookies can elevate your baking game, bring smiles to faces, and maybe, just maybe, make the world a slightly sweeter place to live in.

Ingredients For Oatmeal Chocolate Chip Cookies

Ingredients For Oatmeal Chocolate Chip Cookies

Before we begin baking, let’s take a look at what we’ll need:

  • Butter – Using melted butter instead of oil gives the cookies a richer flavor.
  • Sugar – White and/or brown sugar sweetens the cookie dough.
  • Eggs – An egg and extra yolk makes the cookies chewy.
  • Vanilla – A teaspoon of vanilla extract enhances the flavor.
  • Flour – The flour provides structure to the cookies.
  • Oats – Old-fashioned or quick oats add hearty texture and flavor.
  • Baking Powder & Baking Soda – These leaveners make the cookies rise.
  • Salt – A pinch of salt balances the sweetness.
  • Chocolate Chips – No oatmeal cookie is complete without melty morsels!

Instructions For Oatmeal Chocolate Chip Cookies

Step 1 – Prepare the Baking Sheets

We’ll start by preparing our baking sheets so they’re ready to go once the dough is mixed. Here’s the equipment we’ll need:

  • Oven
  • Cookie sheets
  • Parchment paper or non-stick spray

Preheat your oven to 325°F. While the oven heats up, line a few cookie sheets with parchment paper or lightly coat with non-stick spray. This prevents the cookies from sticking and makes cleanup easy.

Step 2 – Cream the Butter and Sugar

Next, we’ll beat together the butter and sugars:

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1/2 cup brown sugar

You can use a stand mixer fitted with the paddle attachment or a large bowl and electric mixer. Cream the butter and sugars on medium speed until light and fluffy, about 2-3 minutes. This step incorporates air into the dough, resulting in cookies that are soft and chewy. Take your time creaming – don’t rush through this step.

Step 3 – Add the Eggs and Vanilla

Once the butter and sugar are creamed, we’ll add in the wet ingredients:

  • 1 egg
  • 1 egg yolk
  • 2 teaspoons vanilla extract

Continue mixing on medium speed until combined. The eggs and vanilla will help bind the ingredients together.

Step 4 – Whisk the Dry Ingredients

While the mixer is running, whisk together the dry ingredients in a separate bowl:

  • 2 1/4 cups all-purpose flour
  • 1 cup quick oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Whisking breaks up any lumps in the flour and combines the leavening agents evenly throughout the mixture.

Step 5 – Add the Dry Ingredients to the Wet Ingredients

With the mixer running on low speed, gradually add the dry ingredient mixture to the wet ingredients. Mix just until combined – overmixing leads to tough cookies. The dough may seem a bit dry at first, but have faith, it will come together.

Step 6 – Fold in the Chocolate Chips

Finally, stir in 1-2 cups of chocolate chips with a wooden spoon or rubber spatula. Semi-sweet chocolate chips are classic, but feel free to get creative with milk chocolate, dark chocolate, white chocolate, butterscotch, peanut butter, or your favorite mix-ins.

Step 7 – Scoop and Bake the Cookies

Now comes the fun part – shaping and baking the cookies! There are a few ways to form the cookies:

  • For uniform cookies, use a cookie scoop to portion dough onto the baking sheets. Aim for golf ball-sized scoops.
  • To make giant cookies, form the dough into balls using your hands.
  • For fun shapes like bars or squares, pat and flatten the dough directly on the baking sheet.

Leave 2 inches between cookies to allow for spreading. Bake the cookies for 12-17 minutes, or until lightly browned around the edges. The centers will look underdone, but they’ll finish baking and set as they cool. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.

Storage Tips

Properly stored, these oatmeal chocolate chip cookies will stay fresh for up to 3 days at room temperature in an airtight container. Craving a warm cookie later in the week? Simply pop one in the microwave for 15-20 seconds. The cookies also freeze well for longer term storage. Let cool completely then place in freezer bags or airtight containers, separating layers with parchment paper. Thaw at room temperature or give them a quick microwave zap.

Troubleshooting

Follow these tips if your cookies run into any of these common issues:

  • Cookies spread too much – Use chilled dough, lower oven temperature, and avoid overcrowded sheets.
  • Cookies are too cakey – Add an extra egg yolk and avoid overmixing the dough.
  • Cookies are too crispy – Bake at a slightly lower temperature and add a few extra chocolate chips.
  • Cookies are flat and greasy – Use room temperature butter and cream sufficiently with the sugar.

The beauty of baking is that there’s always room for improvement! Take notes on any adjustments you make so you can replicate that perfect cookie again and again.

Get Creative with Add-Ins

Get Creative with Add-Ins
Get Creative with Add-Ins

While the basic oatmeal cookie formula is tried and true, don’t be afraid to put your own spin on it! Swap out the chocolate chips or add any of the following:

  • Nuts (pecans, walnuts, almonds)
  • Dried fruit (raisins, cranberries, apricots)
  • Spices (cinnamon, nutmeg, ginger)
  • Coconut flakes
  • Peanut butter or other nut butters
  • Cereal (granola, crushed graham crackers)

Feel free to adjust the amount and types of mix-ins to create your ideal cookie. The possibilities are endless.

Conclusion: King Arthur Oatmeal Chocolate Chip Cookies

We hope this guide inspires you to make a batch of easy, homemade oatmeal chocolate chip cookies. Baking from scratch is rewarding and these cookies make a perfect edible gift or tasty treat to enjoy with family and friends. What’s your favorite cookie recipe? Share your tips and tricks in the comments – we’d love to hear from you.

2 thoughts on “King Arthur Oatmeal Chocolate Chip Cookies | King Arthur”

  1. I made KA’s milk chocolate peanut butter oatmeal cookies, and they also came out kind of flat, even after chilling. I’m going to add a couple tablespoons of flour next time to see if that helps.

    My suggestion for you is the ATK Classic Chocolate Chip cookie! My go-to recipe and absolute favorite. There are free online versions if you don’t have their cookbook or subscription.

    Reply

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