Best 6 Oatmeal Chocolate Chip Pizza Cookie Recipes

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Indulge in the delectable Oatmeal Chocolate Chip Pizza Cookie, a unique and irresistible treat that combines the comforting flavors of oatmeal cookies with the indulgence of a chocolate chip cookie pizza. This innovative dessert is a perfect blend of chewy, crispy, and chocolatey goodness, sure to satisfy your sweet cravings. With simple ingredients and easy-to-follow instructions, this recipe is perfect for bakers of all skill levels. Discover the perfect balance of flavors and textures in this delightful creation, and elevate your dessert game to new heights. From the classic Oatmeal Chocolate Chip Pizza Cookie to its variations, including the decadent Nutella-Stuffed version and the delightful S'mores Pizza Cookie, this article offers a range of options to tantalize your taste buds. Embark on a culinary adventure and explore the world of oatmeal chocolate chip pizza cookies, creating unforgettable moments with every bite.

Here are our top 6 tried and tested recipes!

CHEWY CHOCOLATE CHIP OATMEAL COOKIES



Chewy Chocolate Chip Oatmeal Cookies image

I modified Beatrice's Excellent Oatmeal cookies very slightly. I came up with something that my boyfriend went CRAZY over! I've never seen him enjoy cookies to that extent! He said I blew his mother's recipe away.

Provided by PANTHERA

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 55m

Yield 42

Number Of Ingredients 11

1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
2 eggs
2 teaspoons vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C).
  • In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets.
  • Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 144.7 calories, Carbohydrate 17.2 g, Cholesterol 20.5 mg, Fat 8.1 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 107.2 mg, Sugar 9.8 g

OATMEAL COOKIE PIZZA



Oatmeal Cookie Pizza image

When my son was 7, he loved making this cookie pizza. It's a great project for those "Mom, I'm bored" days. -Judy Brinegar, Liberty, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

1/2 cup butter, softened
3/4 cup packed brown sugar
1 large egg
1-1/2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 package (12 ounces) M&M's minis, divided
1/4 cup chopped walnuts or pecans
1/4 cup sweetened shredded coconut

Steps:

  • In a small bowl, cream butter and brown sugar. Beat in egg and vanilla. Combine the flour, oats, baking powder, baking soda and salt; add to creamed mixture and mix well. Stir in 1 cup M&M's. , Press onto a greased 12-in. pizza pan. Sprinkle with nuts, coconut and remaining M&M's; press lightly into dough. Bake at 350° for 18-22 minutes or until golden brown. Cool on a wire rack. Cut into wedges.

Nutrition Facts :

CHOCOLATE CHIP OATMEAL COOKIES



Chocolate Chip Oatmeal Cookies image

Crazy about chocolate chips? This chewy, oatmeal chocolate chip cookie has plenty, not to mention lots of heart-healthy oatmeal. The gang'll come back for seconds so this big batch recipe is perfect. This is the best 'oat choc chip cookies recipe' you'll ever taste! -Diane Neth, Menno, South Dakota

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield about 7 dozen.

Number Of Ingredients 12

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped nuts

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the oats, flour, dry pudding mix, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and nuts. , Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until lightly browned. Remove to wire racks.

Nutrition Facts : Calories 87 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 84mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.

OATMEAL-CHOCOLATE CHIP COOKIES



Oatmeal-Chocolate Chip Cookies image

What could be better than a recipe for oatmeal cookies? An oatmeal cookie recipe that includes chocolate chips, of course. This clever twist on the classic drop cookie includes just enough semisweet chocolate chips to elevate this treat to next-level goodness.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 42

Number Of Ingredients 10

1 1/2 cups packed brown sugar
1 cup butter, softened
1 teaspoon vanilla
1 egg
2 cups quick-cooking oats
1 1/2 cups Gold Medal™ all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz)
1 cup chopped nuts, if desired

Steps:

  • Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
  • Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
  • Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Nutrition Facts : Calories 120, Carbohydrate 16 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 80 mg, Sugar 10 g, TransFat 0 g

CHOCOLATE CHIP COOKIE PIZZA



Chocolate Chip Cookie Pizza image

Easier than rolling individual cookies and no cookie dough chilling. Chocolate chip cookie pizza is perfect for sharing!

Provided by Sally

Categories     Cookies

Time 1h

Number Of Ingredients 10

2 cups (250g) all-purpose flour (spoon & leveled)
2 teaspoons cornstarch (aka cornflour)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
1/4 cup (50g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1 and 1/4 cup (225g) semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F (177°C). Lightly grease your pizza pan.
  • Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  • Using a hand mixer or a stand mixer fitted with a paddle attachment, cream the butter and both sugars together on medium speed until smooth, about 2 minutes. Add the egg and beat on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla extract, then mix on high until combined.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips. Dough will be thick and soft.
  • Transfer the cookie dough to the pizza pan and flatten out with your fingers or a rubber spatula until the edges reach the sides (or just about to the sides).
  • Bake for 22-25 minutes or until puffed and lightly browned on top. If you want the cookie pizza a little crispier on the edges, bake for a couple extra minutes. Allow the cookie pizza to cool on the pan set on a wire rack before slicing. Cover leftovers and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

SOFT AND CHEWY OATMEAL CHOCOLATE CHIP COOKIES



Soft and Chewy Oatmeal Chocolate Chip Cookies image

With oats, butter, and mostly all brown sugar, you are guaranteed a soft and chewy oatmeal cookie. Use this perfect oatmeal cookie as the base for other add-ins such as raisins, dried cranberries, and nuts. Cinnamon and a touch of molasses add that little something extra. These are the best oatmeal chocolate chip cookies!

Provided by Sally

Categories     Dessert

Time 1h24m

Number Of Ingredients 12

1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
1 teaspoon ground cinnamon (optional)
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks; 230g) unsalted butter, softened to room temperature
1 cup (200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
1 Tablespoon unsulphured or dark molasses*
2 teaspoons pure vanilla extract
3 cups (240g) old-fashioned whole rolled oats
1 and 3/4 cups semi-sweet chocolate chips*

Steps:

  • Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
  • In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and both types of chocolate chips. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
  • Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
  • Use a large cookie scoop to scoop the cookie dough, about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
  • Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops- this is only for looks!
  • Cookies stay fresh covered at room temperature for up to 1 week.

Tips:

  • Use ripe bananas: Overripe bananas add natural sweetness and moisture to the pizza cookie.
  • Choose your favorite chocolate chips: Semi-sweet, dark chocolate, or even peanut butter chips will all work well.
  • Don't overmix the batter: Overmixing can make the pizza cookie tough. Mix just until the ingredients are combined.
  • Bake the pizza cookie in a single layer: This will help it to cook evenly.
  • Let the pizza cookie cool slightly before cutting: This will help to prevent it from falling apart.

Conclusion:

This Oatmeal Chocolate Chip Pizza Cookie is a delicious and easy-to-make treat that everyone will love. It is perfect for breakfast, lunch, or dessert. With its simple ingredients and minimal prep time, this recipe is sure to become a family favorite.

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