There's something truly special about baking cookies at home—the warm, inviting aroma fills your kitchen, and the anticipation of that first bite is unmatched. Among many cookie recipes, the Nestle Oatmeal Chocolate Chip Cookies Recipe stands out as a timeless favorite.
This classic cookie recipe masterfully combines the hearty texture of oats with the rich sweetness of semi-sweet chocolate chips, resulting in a treat that's both comforting and indulgent.
Why You'll Love This Oatmeal Chocolate Chip Cookie Recipe
- Perfect Texture - These Nestlé toll house cookies strike a delightful balance with a chewy center complemented by crisp edges, making them irresistible to both chewy cookie enthusiasts and those who prefer a bit of crunch.
- Rich Flavor - The combination of brown sugar and granulated sugar imparts a deep, caramel-like sweetness. At the same time, the vanilla extract adds a subtle aromatic note that enhances the overall flavor profile.
- Versatility - Whether you're baking for a family gathering, a potluck, or to satisfy your sweet tooth, these cookies are a crowd-pleaser and can be easily adapted to suit various tastes.
For bar or pan cookies, my version of the classic Toll House Chocolate Chip Cookies.
For a more traditional oatmeal cookie, try my Old Fashioned Iced Oatmeal Cookie recipe.
Substitutions
- Butter: While unsalted butter is recommended for a pure, buttery flavor, you can substitute it with margarine if preferred. Keep in mind that margarine may slightly alter the taste and texture.
- Milk: Any type of milk—dairy or non-dairy—can be used in this recipe without significantly affecting the outcome.
- Flour: For a nuttier flavor and added nutrition, consider replacing up to half of the all-purpose flour with whole wheat flour. This substitution may result in a denser cookie.
- Chocolate Chips: Feel free to experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or even peanut butter chips, to customize the flavor to your liking.
Variations
- Nutty Delight: Add 1 cup of coarsely chopped nuts, such as walnuts or pecans, to introduce a satisfying crunch and enhance the flavor complexity.
- Oatmeal Raisin Cookies: Swap out the chocolate for a cup of raisins. for a chewy texture and a hint of natural sweetness.
- Spiced Flavor: Add ½ teaspoon of ground cinnamon or nutmeg to the dry ingredients for a warm, spiced note that complements the chocolate and oats beautifully.
Ingredients Notes
- Brown Sugar - Using packed brown sugar adds moisture and a rich, molasses-like flavor, contributing to the cookies' chewy texture.
- Unsalted Butter: Opting for unsalted butter allows you to control the salt content in the recipe, ensuring a balanced flavor. Ensure the butter is softened to room temperature for easy creaming.
- Vanilla Extract - This essential ingredient enhances the overall flavor, adding a subtle sweetness and depth.
- Semisweet Chocolate Chips - These classic morsels offer the perfect balance of sweetness and cocoa flavor, melting into gooey pockets of chocolate throughout the cookie.
- Nuts - These are listed in the original recipe as "optional." I left them out when I made them because I felt like there was already enough texture in the cookie with the oats.
*Please scroll down to the recipe card for specific ingredient amounts.
How To Make This Famous Toll House Cookie Recipe
Step 1. Preheat the Oven. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
Step 2. Cream the Sugars and Butter. In a large mixing bowl, beat the packed brown sugar, granulated sugar, and softened unsalted butter with an electric mixer until the mixture is light and creamy. This process incorporates air, contributing to the desirable texture of these classic cookies.
Step 3. Add Wet Ingredients. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the milk and vanilla extract until smooth and well combined.
Step 4. Combine Dry Ingredients. In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour.
Step 5. Incorporate Dry into Wet. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can lead to tougher cookies.
Step 6. Add Oats and Chocolate Chips. Stir in the oats and semi-sweet chocolate chips (along with nuts, if using) until evenly distributed throughout the dough.
Step 7. Portion the Dough. Using a cookie scoop or a rounded tablespoon, drop dough balls onto the parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
Step 8. Bake. Bake in the preheated oven for 9-10 minutes for chewy cookies or 12-13 minutes for crispy cookies. The edges should be golden brown, and the centers set but still soft.
Step 9. Cool. Allow the baked cookies to cool on the sheet for 1 minute before transferring them to a wire cooling rack to cool completely. This helps them set and prevents breakage.
Storage and Freezing Instructions
Once completely cooled, store the cookies in an airtight container at room temperature for up to 7 days.
For longer storage, freeze the cookies in a freezer storage bag or container for up to 3 months.
Natalie's Pro Tip
Even though the recipe states you can use quick or old-fashioned rolled oats, I prefer the latter. The quick oats soak up all the moisture which can result in a dry, crumbly cookie.
Nestle Oatmeal Chocolate Chip Cookies Recipe
Equipment
- parchment paper
- cookie sheet
- Electric Mixer
Ingredients
- 1 ¼ cups packed brown sugar
- 1 cup unsalted butter or margarine softened
- ½ cup granulated sugar
- 2 large eggs
- 2 Tablespoons milk
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cups quick or old-fashioned oats
- 2 cups 12 oz Nestlé Toll House semi-sweet chocolate morsels
- 1 cup coarsely chopped nuts optional
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even baking.
- In a large mixing bowl, beat the packed brown sugar, granulated sugar, and softened unsalted butter with an electric mixer until the mixture is light and creamy. This process incorporates air, contributing to the desirable texture of these classic cookies.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the milk and vanilla extract until smooth and well combined.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Avoid overmixing, as this can lead to tougher cookies.
- Stir in the oats and semi-sweet chocolate chips (along with nuts, if using) until evenly distributed throughout the dough.
- Using a cookie scoop or a rounded tablespoon, drop dough balls onto the parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 9-10 minutes for chewy cookies or 12-13 minutes for crispy cookies. The edges should be golden brown, and the centers set but still soft.
- Allow the baked cookies to cool on the sheet for 1 minute before transferring them to a wire cooling rack to cool completely. This helps them set and prevents breakage.
Notes
Once completely cooled, store the cookies in an airtight container at room temperature for up to 7 days.
For longer st
Leave a Reply