Better than Grandma's Chocolate Chip Oatmeal Cookies
User Reviews
5
-
Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
36
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Calories
216 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Better than Grandma's Chocolate Chip Oatmeal Cookies
Description
This cookie recipe starts with very soft butter creamed with sugars, infused with eggs and vanilla. The dry ingredients including baking soda, salt, flour, and rolled oats are mixed into the wet base to form a thick dough. Both semisweet chocolate chips and toffee bits are added, creating pockets of sweetness and crunch.
The dough is portioned onto parchment-lined baking sheets and baked at a moderate temperature, encouraging a soft and chewy center with lightly crisped edges. The oats contribute a rustic texture and heartiness, elevating the traditional chocolate chip cookie profile.
These cookies deliver both the sweetness of chocolate and the buttery crunch of toffee in every bite. The recipe adapts well to metric measurements if needed. Properly mixed dough and baking times ensure good structure and flavor development.
Ingredients
- 1 cup butter see Café Tips above in the post, very soft
- 1 cup light brown sugar
- ¾ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- ½ teaspoon kosher salt I use Morton's
- 1 teaspoon baking soda
- 2¼ cups all-purpose flour
- 2¼ cups rolled oats try 2 ¼ cups, old-fashioned
- 1½ cups semisweet chocolate chips 9 ounces
- 1 cup Toffee bits
- sea salt for garnish if desired, flaky
Instructions
For the prep:
- Preheat the oven to 325° F. Line two sheet pans with parchment paper for easy cleanup, if desired. Set aside.
For the dough:
- Place the soft butter in a large bowl and stir until smooth and creamy Add the brown sugar and stir until any small lumps of butter and brown sugar are incorporated. Add the white sugar and stir again. The mixture will be a thick and sandy at this point.
- Add the egg, egg yolk and vanilla. Stir until creamy. Add the baking soda and salt and stir again.
- Add the flour to the butter-sugar mixture and stir until incorporated. At first, it will seem like too much flour but just keep stirring (from the bottom up and scraping the sides of the bowl) and it will come together. Make sure all of the flour at the bottom of the bowl is incorporated.
- Add 1 cup of the oatmeal and stir until well combined. Stir in the remaining oatmeal. Again, make sure all of the oats at the bottom of the bowl are incorporated into the dough.
- Lastly, add the chips and toffee bits and stir until evenly distributed. It will be a stiff dough.
To bake:
- Scoop up the dough with a medium scooper (I use a #24 scoop which holds 2.7 tablespoons or 40ml) onto one of the prepared sheet pans, leaving 2 ½ -3 inches in between each scoop to allow for the cookies to spread.
- Bake for 18-22 minutes or until light golden brown. Don’t overbake. Remove from the oven and sprinkle lightly with flaky sea salt. Allow the cookies to cool for 5 minutes on the pan then remove to a wire cooling back. Repeat with the remaining dough. (I like to keep the dough covered with a damp cloth or paper towel in between batches.)
Notes
- Use very soft butter for proper creaming and dough texture.
- Click the toggle in the recipe for metric measurements if needed.
- Mix the dough thoroughly to ensure all oats and flour are fully incorporated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 216 kcal
% Daily Value*
| Calories | 216kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 117mg | 5% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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