Oatmeal Chocolate Chip Cookie Recipe
User Reviews
5.0
12 reviews
Excellent
Oatmeal Chocolate Chip Cookie Recipe
Report
Make the best oatmeal chocolate chip cookie recipe!
Share:
Ingredients
- 1 stick unsalted butter softened
- 1 cup light brown sugar packed
- 1 egg room temperature
- 2 tsp vanilla extract
- 1 cup all purpose flour
- 1 ½ cups rolled oats
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips + more for topping
- flakey sea salt for topping
Add to Shopping List
Instructions
- Add softened butter to a large mixing bowl with the brown sugar. Mix with an electric hand mixer or paddle attachment of a stand mixer until light and fluffy.
- Add the egg and vanilla extract to the bowl and mix again.
- In a separate bowl combine all purpose flour, oats and baking soda. Mix together and pour dry ingredients into the bowl with the wet ingredients. Mix again with the mixer until evenly combined.
- Fold chocolate chips into the batter with a flat spatula.
- Cover dough and place in the fridge to chill for at least 1 hour.
- Preheat oven to 350F and line 2 baking sheets with parchment paper.
- Use a 2 tbsp cookie scoop to scoop dough balls onto lined baking sheets top with more chocolate chips if desired. Leave space between each dough ball.
- Bake at 350F for 13 -15 minutes. Top with flakey sea salt if desired and cool on the sheet pan for a few minutes before transferring to a wire rack to cool completely.
- ** Bake from Frozen: roll into dough balls and freeze in balls. Bake directly from frozen at 325F for 17-18 minutes.
Notes
Freezer Instructions:
Freeze before baking - scoop into balls and place on a lined baking sheet to freeze fully before transferring to an airtight freezer safe container. Bake from frozen at 325F for 17-18 minutes. Freeze after baking - cool completely and transfer to an airtight freezer safe container. Allow to thaw in the fridge or on the counter. Warm gently in the oven or toaster oven at 250F for 4 minutes if desired.
- Freeze before baking - scoop into balls and place on a lined baking sheet to freeze fully before transferring to an airtight freezer safe container. Bake from frozen at 325F for 17-18 minutes.
- Freeze after baking - cool completely and transfer to an airtight freezer safe container. Allow to thaw in the fridge or on the counter. Warm gently in the oven or toaster oven at 250F for 4 minutes if desired.
Nutrition Information
Show Details
Serving
1g
Calories
237kcal
(12%)
Carbohydrates
34g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
29mg
(10%)
Sodium
172mg
(7%)
Potassium
97mg
(3%)
Fiber
1g
(4%)
Sugar
21g
(42%)
Vitamin A
219IU
(4%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 237kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 172mg | 7% |
| Potassium | 97mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 21g | 42% |
| Vitamin A | 219IU | 4% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
