Oatmeal Chocolate Chip Cookie Recipe
User Reviews
5
Oatmeal Chocolate Chip Cookie Recipe
Description
The recipe mixes softened butter with brown and white sugars for sweetness and chewiness. Eggs and vanilla are incorporated to bind and add flavor. Dry ingredients including flour, baking soda, and salt are combined and gently folded into the wet mixture. Oats provide texture and a slightly nutty chew, complemented by chopped walnuts for crunch and semi-sweet chocolate chips for melting pockets of sweetness.
The dough is dropped by spoonfuls onto ungreased cookie sheets and baked at 325°F for 10-12 minutes, allowing the edges to brown without overbaking. Cooling on the sheet briefly extends baking slightly for desired texture before transferring to a rack.
These cookies yield about three dozen depending on size and can be stored in an airtight container with bread to maintain softness. The dough can be flash frozen for later baking to preserve freshness.
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- ½ cup sugar
- 2 egg
- 2 teaspoons vanilla extract
- 1¾ cup all-purpose flour
- ½ tablespoon baking soda
- ½ teaspoon salt
- 3 cups oats quick cooking
- ¾ cup walnuts chopped
- 1 cup semi sweet chocolate chips
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, cream together the butter and sugars.
- Beat in the eggs, one at a time, and then mix in the vanilla
- In a separate bowl mix the flour, baking soda, and salt together, then add it to the cream mixture. Stir until just combined.
- Mix in the oats, walnuts, and chocolate chips. Once combined drop the dough, by heaping spoonfuls, onto UNgreased cookies sheets.
- Bake for 10-12 minutes and then allow them to cool for another 5 minutes on the cookie sheet. (this will help them bake a little longer as well) Then transfer them to a wire rack to finish cooling off.
- You should be able to get about 3 dozen depending on the size.
Notes
- Store baked cookies in an airtight container with a slice of bread to keep them soft and chewy.
- For freezing, flash freeze scooped dough balls on a baking sheet before transferring to a freezer-safe container; freeze up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories 191 kcal
% Daily Value*
| Calories | 191kcal | 10% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 145mg | 6% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 233IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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