Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe

I’m so excited to share Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe with you! This is one of those classic, cozy recipes that just feels like a warm hug from the inside out. When I first tried it, I was blown away by how the oats add a hearty chew while the chocolate chips bring that perfect melty sweetness. Trust me, once you make these, you’ll want to keep this recipe right at your fingertips for whenever a cookie craving strikes.

this Recipe

Ingredients You’ll Need

The magic in Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe comes from the way these ingredients come together to create that perfect balance of chewiness and sweetness. Here’s a rundown of what you’ll need and some tips to get the most out of each.

• Butter: Make sure it’s at room temperature for easy creaming, which gives your cookies that tender crumb.
• Granulated Sugar: Adds sweetness and helps with browning for a lovely golden edge.
• Brown Sugar: I love brown sugar here because its molasses brings moisture and depth of flavor.
• Egg: This binds everything together and gives the cookies structure.
• Flour: Use all-purpose flour; it’s versatile and gives the dough just the right consistency.
• Baking Soda: This little guy helps the cookies rise and spread beautifully.
• Kosher Salt: Don’t skip this! It balances sweetness and enhances all the flavors.
• Vanilla Extract: Pure vanilla is best here – it adds warmth and rounds out the taste.
• Rolled Oats: For texture and a bit of wholesome goodness. Quick oats won’t quite do the same job.
• Chocolate Chips: I use semi-sweet because it pairs wonderfully with the oats without overpowering them.

Variations

I love how adaptable Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe is. Over the years, I’ve played around with it to suit different tastes and dietary needs, and you should feel free to do the same. Mixing things up keeps this classic feeling fresh.

• Nutty Twist: Toss in a handful of chopped walnuts or pecans for a crunchy contrast – my family adores this version.
• Chewy Raisins: Swap half the chocolate chips for raisins for a more old-fashioned, hearty cookie.
• Gluten-Free: Use a gluten-free flour blend and certified oats to make this safe for gluten-sensitive friends.
• Extra Chocolatey: Add a sprinkle of sea salt on top before baking – it’s like a gourmet upgrade!

How to Make Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe

Step 1: Warm Up the Oven

The first thing I do is preheat the oven to 375°F. It’s important to get it fully heated before you pop those cookies in because the heat jump-starts the spreading and browning, giving you beautifully textured cookies every time.

Step 2: Cream Butter and Sugars

Using an electric mixer, beat your softened butter together with the granulated and brown sugars until it looks light and fluffy. This step is key for creating that tender crumb I mentioned earlier. I remember the first time I skipped creaming properly — the cookies were dense and not nearly as dreamy.

Step 3: Mix in the Egg and Dry Ingredients

Add the egg and mix well, then gradually add in your flour, baking soda, kosher salt, and vanilla extract. Mix until everything is combined but don’t overwork the dough — you want it just mixed to keep the cookies tender.

Step 4: Stir in Oats and Chocolate Chips

Here’s where the cookie gets its character. Use a wooden spoon to stir in your rolled oats—they give that wonderful chewy texture you’re after. Then fold in the chocolate chips for the perfect pockets of melting chocolate. I like to save a few chips to press on top right before baking for extra eye candy.

Step 5: Portion and Bake

I learned a great trick here: these cookies spread a lot in the oven. So, use about a tablespoon of dough for each cookie and space them well on parchment-lined sheets. Bake for 9 to 11 minutes until the edges are golden but the centers still look slightly soft—that’s the sweet spot for chewy cookies.

How to Serve Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe

Garnishes

I usually keep it simple by sprinkling a few chocolate chips or a tiny pinch of flaky sea salt on top before baking—it adds a little flair without overshadowing the cookie. When serving, fresh mint leaves or a dusting of powdered sugar can also be charming for special occasions.

Side Dishes

Pair these cookies with a cold glass of milk (classic for a reason!) or a warm cup of coffee or tea. For brunch or a sweet snack plate, I love adding some fresh fruit, like sliced strawberries or apple wedges, for a nice contrast.

Creative Ways to Present

For birthday parties or holiday gatherings, I like arranging these cookies in a pretty jar or stacked like little towers on a cake stand. Adding colorful ribbons or a handwritten tag with “Aunt Lolly’s Cookies” makes it extra special. I’ve even dipped some cookie edges in melted chocolate for a fancy touch.

Make Ahead and Storage

Storing Leftovers

After letting the cookies cool completely, I store them in an airtight container at room temperature. They usually stay fresh and chewy for up to 4 days, but honestly, they tend to disappear before then!

Freezing

If I want to save some for later, I freeze the dough balls on a baking sheet and then transfer them to a freezer-safe bag. This makes it super easy to bake fresh cookies anytime, just add a couple extra minutes to baking time when frozen.

Reheating

To enjoy leftovers warm, pop a cookie in the microwave for about 10 seconds or reheat in a low oven (around 300°F) for a few minutes. It brings back that freshly-baked softness I love, almost like they just came out of the oven.

FAQs

Final Thoughts

Aunt Lolly’s Oatmeal Chocolate Chip Cookies Recipe isn’t just a cookie recipe to me — it’s a little piece of nostalgia and comfort in every bite. I truly hope you enjoy making them as much as I’ve enjoyed sharing them with you. Whether it’s a rainy afternoon or a last-minute treat for friends, these cookies always bring a smile. So grab your mixing bowl and get ready for some seriously delicious results—you won’t regret it!

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