Sugar Coated Chocolate Chip Oatmeal Cookies

Sugar Coated Chocolate Chip Oatmeal Cookies

What could be better than an old fashioned oatmeal cookie? Maybe one that’s loaded with chocolate chips and rolled in sugar! These Sugar Coated Chocolate Chip Oatmeal Cookies are chewy, soft in the middle, and have a nice crunchy texture.

I love to roll cookies in sugar before I bake them, and I have posted several cookie recipes that are rolled in sugar such as Chocolate Espresso Cookies and Meyer Lemon Sugar Cookies. So I thought, why not try the same thing with an oatmeal cookie? The results were astonishing.

The recipe (below) uses the creaming method, as do most cookie recipes. Once the dough was prepared, I scooped out portions with my medium cookie scoop, which is a Volrath Disher. It is 3.5 tablespoons.

I tried both Demerara and dark brown sugar to see which one I liked best.

I’ve always used the recipe inside the top of the Quaker Oats container, but this time I adjusted it and decreased the oatmeal, increased the vanilla, added chocolate chips, and nixed the cinnamon. Pecans are also an option if you like them.

cookie dough with Demerara sugar

This is Demerara sugar. It is cane sugar that has been minimally processed. It has a light toffee flavor and a similar texture to granulated sugar, but with larger granules..

cookie dough with brown sugar

This is the dark brown sugar, which has a moist texture and dark flavor because it contains molasses.

After rolling them in sugar, I lightly pressed each one with a glass to flatten them slightly. (Not shown)

Cookies after baking

Bake at 350° for 9 minutes, or until very light golden brown. Most cookies don’t retain their round shape after baking. I’ve used a butter knife to adjust them before, which helps, but there’s an even better tip in the next photo.

using cookie cutter to round out warm cookies

I learned this from a blogger I follow and really like, Erin from Cloudy Kitchen. Using a cookie cutter that is slightly larger than your cookie, swirl it around the cookie several times while it is still warm. It will transform them into the prettiest little circles.

The cookie on the left was rolled in the dark brown sugar, and the right one in Demerara.

Demerara sugar info

The Demerara sugar was the winner for me because I loved the texture, but the brown sugar was still really good. If brown sugar, light or dark, is what you have on hand, then by all means use it. I already had the Demerara sugar because I use it to top creme brûlée. I think I got it at Fresh Market, but if you can’t find it in the grocery store, you can get in on Amazon here.

Sugar Coated Chocolate Chip Oatmeal Cookies

You can see the differences in texture here. I also think the ones rolled in Demerara are also a little bit prettier.

Sugar Coated Chocolate Chip Oatmeal Cookies
Sugar Coated Chocolate Chip Oatmeal Cookies

These turned out to be the yummiest little cookies. I hope you will try them!

Sugar Coated Chocolate Chip Oatmeal Cookies

This is a delicious chocolate chip oatmeal cookie that is rolled in Demerara sugar for a fabulous crunchy texture.
Prep Time 30 mins
Cook Time 9 mins
Course Cookie

Equipment

  • Cookie scoop (I used a yellow disher scoop. It is 1.75 oz or 3.5 tbsp. A smaller scoop is fine to use also)

Ingredients
  

  • 1/2 cup (1 stick) butter, softened I always use salted butter
  • 3/4 cup dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 cups old fashioned oats
  • 3/4 cup semisweet chocolate morsels I recommend Ghirardelli

Instructions
 

  • In a large bowl, cream butter and sugars together until fluffy, about 2 minutes.
  • Add eggs and vanilla and beat for another one to two minutes.
  • In a small bowl, whisk flour, baking soda, and salt together.
  • Slowly add flour mixture to the butter/sugar, beating just until blended.
  • Add chocolate morsels and oatmeal and slowly beat on low until blended.
  • Scoop dough with medium cookie scoop and roll in Demerara or brown sugar.
  • Place on a parchment-lined cookie sheet and lightly press the dough with the bottom of a glass.
  • Bake at 350° for 9 minutes or until light golden brown.
  • Cool on wire rack.
  • Yield: 12-14 large cookies. Use a smaller scoop for a higher cookie yield.
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