Twisted Sugar Oatmeal Chocolate Chip Cookie Recipe

Name: Twisted Sugar Oatmeal Chocolate Chip Cookie
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: – 1 cup softened unsalted butter; – 1 cup brown sugar; – 1/2 cup granulated white sugar; – 2 large eggs; – 2 tsp vanilla extract; – 1 1/2 cups all-purpose flour; – 1 tsp baking soda; – 1/2 tsp salt; – 3 cups old-fashioned rolled oats; – 2 cups semi-sweet chocolate chips

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Picture a cookie that combines the hearty chew of oats with pockets of melty chocolate and a caramel-like sweetness from brown sugar. This Twisted Sugar Oatmeal Chocolate Chip Cookie recipe captures that magic in your own kitchen. Home cooks and baking enthusiasts rave about its oversized 8-ounce size and perfect balance of textures.

These cookies turn simple baking into a joyful ritual, perfect for busy parents or students craving a quick treat.

Ease of preparation: Whip up the dough in under 30 minutes with basic pantry staples. No fancy equipment needed, just a mixer or spoon, and they bake in 12-15 minutes. Ideal for working professionals or newlyweds starting dinner together.
Health benefits: Rolled oats deliver fiber for steady energy, while semi-sweet chocolate chips add antioxidants. At around 950 calories per large cookie (45g fat, 120g carbs, 10g protein), it satisfies without empty calories. Diet-conscious folks appreciate the oats over plain flour cookies.

Versatility: Adapt for vegan, gluten-free, or low-calorie needs with simple swaps. Travelers or seniors find it portable and forgiving for batch prep.
Distinctive flavor: The sugar twist from brown and white sugars creates a chewy center with crisp edges, mimicking shop-fresh taste. Food enthusiasts love the no-raisin purity, just oats and chocolate bliss.

Whether sharing with family or gifting to friends, these soft oatmeal cookies build memories around the table. Pair with black coffee to balance the richness.

For more oat-based delights, check my lemon oatmeal cookies.

Jump To

1. Why You'll Love This Twisted Sugar Oatmeal Chocolate Chip Cookie
2. Essential Ingredients for Twisted Sugar Oatmeal Chocolate Chip Cookie
3. How to Prepare the Perfect Twisted Sugar Oatmeal Chocolate Chip Cookie: Step-by-Step Guide

4. Dietary Substitutions to Customize Your Twisted Sugar Oatmeal Chocolate Chip Cookie
5. Mastering Twisted Sugar Oatmeal Chocolate Chip Cookie: Advanced Tips and Variations
6. How to Store Twisted Sugar Oatmeal Chocolate Chip Cookie: Best Practices

7. FAQs: Frequently Asked Questions About Twisted Sugar Oatmeal Chocolate Chip Cookie
8. Twisted Sugar Oatmeal Chocolate Chip Cookie

Gather these items for 12 large cookies. Each plays a key role in the chewy, indulgent result.

Main Ingredients:

1 cup softened unsalted butter – Creams with sugars for a rich base and tender crumb.

1 cup brown sugar – Brings moisture and deep caramel notes central to the sugar twist.
1/2 cup granulated white sugar – Adds subtle crispness to the edges.
2 large eggs – Binds everything for structure and lift.

2 tsp vanilla extract – Infuses warm, aromatic flavor.
1 1/2 cups all-purpose flour – Provides essential structure without heaviness.
1 tsp baking soda – Ensures proper rise and spread.
1/2 tsp salt – Balances sweetness and enhances tastes.
3 cups old-fashioned rolled oats – Delivers signature chew and nutty texture.

2 cups semi-sweet chocolate chips – Melts into gooey pockets of chocolate heaven.

Special Dietary Options:

Vegan: Swap butter for plant-based alternative, eggs for flax eggs (2 tbsp flax + 6 tbsp water).
Gluten-free: Use certified gluten-free flour and oats; 1:1 blends work best for texture.

Low-calorie: Reduce butter to 3/4 cup, use half sugar stevia blend, dark chocolate chips.

Ingredient	Quantity	Role
Butter	1 cup	Richness
Brown Sugar	1 cup	Caramel flavor
Oats	3 cups	Chewiness

Learn from this copycat inspiration for pro insights.

Total time: 45 minutes (plus optional chill). Yields 12 massive 8-ounce cookies. Preheat oven to 350°F. Line sheets with parchment.

First Step: Cream the Wet Base

Beat 1 cup softened unsalted butter, 1 cup brown sugar, and 1/2 cup white sugar until light and fluffy, about 2-3 minutes. This builds the chewy chocolate chip cookies foundation. Scrape bowl often for even mixing. High speed incorporates air for tenderness.

Second Step: Add Eggs and Flavor

Mix in 2 large eggs one at a time, then 2 tsp vanilla extract. Beat until smooth, 1 minute. Wet mix should look glossy. If dough seems oily, chill briefly. This step binds flavors, key for twisted sugar cookies.

Third Step: Combine Dry Ingredients

In separate bowl, whisk 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp salt. Gradually add to wet mix on low speed. Avoid overmixing to keep cookies soft. Dry adds structure without toughness.

Fourth Step: Fold in Oats and Chips

Stir in 3 cups rolled oats until distributed, then 2 cups chocolate chips. Dough will be thick. For extra chunks, reserve 1/4 cup chips for tops. Taste test a pinch adjust salt if needed.

Fifth Step: Chill and Scoop

Chill dough 30 minutes for flavor meld and to prevent spread. Scoop 1/4-cup balls (about golf ball size) onto sheets, 3 inches apart. Flatten slightly. Press extra chips on top.

Sixth Step: Bake to Perfection

Bake 12-15 minutes until edges golden, centers soft. Rotate sheets halfway. Cool on sheet 5 minutes they firm up. Transfer to rack. Fresh, they weigh about 8 ounces each, gooey and warm.

Pro tip: Underbake slightly for ultimate chew. These oatmeal chocolate chip cookies store well, but taste best day one. Scale for parties by doubling.

Watch for even baking; oven spots vary. Enjoy the aroma filling your home!

Twisted Sugar Oatmeal Chocolate Chip Cookie

Protein and Main Component Alternatives

Boost protein by adding 1/2 cup chopped nuts or protein powder to flour mix. Swap oats for quinoa flakes for gluten-free protein punch. Use almond flour half-and-half with all-purpose for nutty, low-carb base. These keep the soft oatmeal cookies hearty for seniors or athletes.

Vegetable, Sauce, and Seasoning Modifications

Add grated zucchini (1 cup, squeezed dry) for moisture without taste change, great seasonally. Swap vanilla for almond extract or cinnamon (1 tsp) for twists. Reduce sugars 25% for less sweet, or add coconut flakes. Busy parents love these flexible options.

Pro cooking techniques: Room-temp butter creams best; freeze chips first to prevent sinking. Use a scale for 4-oz dough balls matching shop size. Bake one sheet at a time, middle rack.
Flavor variations: Mix in 1/2 cup coconut or walnuts. Lemon zest nods to my lemon oatmeal cookies. Dark chips for less sweet.
Presentation tips: Dust with sea salt flakes post-bake. Stack on platters with milk glasses for parties.

Make-ahead options: Freeze scooped dough 3 months; bake straight from freezer +2 minutes. Dough chills overnight for deeper flavor.

Experiment confidently these copycat twisted sugar oatmeal cookies forgive tweaks.

Refrigeration: Airtight container up to 5 days. They soften nicely; warm 10 seconds microwave.

Freezing: Wrap individually, freeze 3 months. Thaw room temp or bake frozen. Dough balls freeze best.
Reheating: 300°F oven 5 minutes recaptures gooey center. Avoid microwave sogginess.
Meal prep considerations: Batch bake weekends for students or professionals. Share halves at 475 calories.

Ships well frozen via services, fresh up to a week chilled.

How many calories are in a Twisted Sugar Oatmeal Chocolate Chip Cookie?

A standard Twisted Sugar Oatmeal Chocolate Chip Cookie packs around 950 calories, making it a indulgent treat due to its generous 8-ounce size packed with rolled oats, semi-sweet chocolate chips, brown sugar, and butter. This count is based on their standard recipe, which includes about 45g fat, 120g carbs, and 10g protein. For context, it’s roughly half a day’s calorie needs for many diets. If tracking macros, pair it with black coffee to avoid extras. Nutrition can vary slightly by location, so check the store’s label or app for exact figures. Sharing one cuts it to 475 calories per half—perfect for guilt-free enjoyment.

Is Twisted Sugar Oatmeal Chocolate Chip Cookie gluten-free?

No, Twisted Sugar’s Oatmeal Chocolate Chip Cookie is not gluten-free. It contains wheat flour alongside oats, which may be cross-contaminated in baking. Oats themselves are naturally gluten-free, but the recipe mixes in all-purpose flour for structure. Those with celiac disease or severe sensitivity should avoid it. Twisted Sugar doesn’t offer a dedicated gluten-free version of this flavor, but they have marked gluten-free options like their Chocolate Chip. Always confirm with staff, as shared kitchens pose risks. For home bakers, swap in certified gluten-free flour and oats to mimic it safely—results in 1:1 blends yield chewy texture close to the original.

What’s in Twisted Sugar Oatmeal Chocolate Chip Cookie?

Twisted Sugar’s Oatmeal Chocolate Chip Cookie features old-fashioned rolled oats, semi-sweet chocolate chips, brown sugar, granulated sugar, unsalted butter, eggs, vanilla extract, baking soda, salt, and all-purpose flour. No raisins here—this is pure chocolate-oat bliss without fruit distractions. The oats provide chewiness and nutty flavor, balanced by melty chips and caramel notes from brown sugar. Each cookie weighs about 8 ounces fresh from the oven. Allergens include wheat, dairy, eggs, and soy (from chips). For copycats at home, cream 1 cup butter with 1 cup each brown and white sugar, add 2 eggs, then mix in 2 cups oats and 2 cups chips for 12 large cookies baked at 350°F for 12-14 minutes.

Can you get Twisted Sugar Oatmeal Chocolate Chip Cookies shipped?

Yes, Twisted Sugar offers nationwide shipping via their website or Goldbelly for fresh-baked Oatmeal Chocolate Chip Cookies. Orders come in boxes of 4, 6, or dozens, arriving frozen for quick thawing. Expect $50-100 shipping costs depending on quantity and distance, with cookies staying fresh up to a week refrigerated. Pro tip: order during cooler months to minimize melt risk. Not all locations ship; check twisted-sugar.com for availability. For locals, visit stores in Utah, Idaho, or Texas. Subscriptions start at $99/month for regulars. Track your order via UPS and warm gently at 300°F for 5 minutes to recapture that gooey center.

How do you make a copycat Twisted Sugar Oatmeal Chocolate Chip Cookie at home?

Recreate Twisted Sugar’s chewy Oatmeal Chocolate Chip Cookie with this easy recipe for 12 large treats. Cream 1 cup softened butter, 1 cup brown sugar, and ½ cup white sugar. Beat in 2 eggs and 2 tsp vanilla. Mix dry: 1½ cups flour, 1 tsp baking soda, ½ tsp salt, 3 cups rolled oats. Fold in 2 cups chocolate chips. Chill dough 30 minutes, scoop ¼-cup balls onto parchment-lined sheets. Bake at 350°F for 12-15 minutes until edges golden—centers stay soft. Cool on sheet 5 minutes. Yields 8-oz cookies matching the shop’s texture. Store airtight up to 5 days or freeze dough balls. Scale up butter for extra richness.