Oatmeal Chocolate Chip Cookie Recipe
User Reviews
4.8
Oatmeal Chocolate Chip Cookie Recipe
Description
The recipe mixes all-purpose flour with baking powder, baking soda, salt, and cinnamon for a spiced base. Butter and sugars are creamed for sweetness and richness, then beaten with egg, applesauce, and vanilla extract to bind and moisten. Quick oats and chocolate chips are folded in to add texture and bursts of chocolate flavor.
Baked at 350°F for about 10-12 minutes, the cookies develop light golden edges with a soft, chewy center. Flattening the dough slightly before baking helps even cooking and shape. Cooling briefly on the baking sheet before moving to a wire rack prevents breakage and allows cookies to set.
This recipe yields about 30 small cookies, making it suitable for sharing or storing. They keep well in an airtight container to preserve freshness. Using dark chocolate chips gives a rich counterpoint to the cinnamon-spiced oats.
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 tbsp butter room temperature, unsalted
- 1/3 cup sugar
- 1/2 cup brown sugar unpacked
- 1 large egg
- 1/4 cup applesauce unsweetened
- 1/2 tsp vanilla extract
- 2 cups quick oats (or old fashion oats)
- 3/4 cup dark chocolate chips (I use Lily's sugar free)
Instructions
- Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
- Add the egg, followed by the applesauce and vanilla extract.
- Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
- Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
- Bake for about 10-12 minutes, or until cookies become light brown at the edges.
- Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container so you don't eat them all in one sitting!
Notes
- This batch makes roughly 30 cookies around 1 tablespoon each.
- Flatten cookies slightly before baking to encourage even edges and texture.
- Store cookies in an airtight container to maintain freshness and prevent them from drying out.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Cookies
Amount Per Serving
Calories 64 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 64kcal | 3% |
| Carbohydrates | 12g | 4% |
| Protein | 1.5g | 3% |
| Fat | 1.5g | 2% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 8mg | 3% |
| Sodium | 59.5mg | 2% |
| Fiber | 0.5g | 2% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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