Easy Chocolate Chip Oatmeal Cookies
User Reviews
5
Easy Chocolate Chip Oatmeal Cookies
Description
The recipe mixes melted butter with brown sugar, then incorporates egg, yolk, and vanilla before adding sifted flour, baking soda, and salt. Rolled oats provide texture, while semi-sweet chocolate chips and optional nuts add flavor and a bit of crunch. The dough is scooped onto baking sheets and baked until edges turn golden, ensuring a chewy interior.
The cookies offer a predictable oatmeal and chocolate chip combination, with butter and brown sugar contributing richness and a slight caramel note. The optional nuts give additional texture and flavor layers. Baking time is calibrated to maintain softness while creating crisp edges.
Serve these cookies as a casual snack or dessert, suitable for packing in lunches or enjoying with milk or coffee. Their familiar ingredients and textures make them a popular choice for everyday cookies.
The notes advise on butter selection (salted versus unsalted), measurement accuracy with flour, and the use of different chocolate chips. They also caution about melting temperature for butter and estimating nutrition values.
Ingredients
- 1 cup butter
- 1 ½ cups brown sugar packed
- 1 egg large egg plus 1 yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour sifted
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 teaspoon table salt
- 2 cups rolled oats old-fashioned
- 10 ounce chocolate chips package
- 1/2 cup pecans optional, or walnuts, chopped
Instructions
- Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
- Melt butter in a microwave-safe bowl.
- Add brown sugar, and stir to combine.
- Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined.
- Stir in oats until just combined.
- Add chocolate chips and nuts, if using, and stir in.
- Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
- Bake for about 7-10 minutes, or until the edges of the cookies are golden brown.
- Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
- If using unsalted butter, increase added salt by 1/2 teaspoon; melting butter to about 85% then whisking helps avoid greasy cookies.
- Either light or dark brown sugar works in this recipe and affects flavor slightly.
- Properly measure flour by weighing or lightly spooning and leveling to prevent dry dough.
- Milk, dark, or flavored chocolate chips can be used according to preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 37cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 18mg | 6% |
| Sodium | 130mg | 5% |
| Potassium | 44mg | 1% |
| Sugar | 13g | 26% |
| Vitamin A | 175IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 23mg | 2% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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