Oatmeal Chocolate Chip Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
11 mins
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Additional Time
2 hrs
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Total Time
2 hrs 26 mins
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Servings
50 cookies
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Calories
132 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Chocolate Chip Cookies
Description
This cookie recipe begins by creaming together softened salted butter with brown and granulated sugars until light and fluffy. Eggs, vanilla extract, and milk are blended in before folding in rolled oats for texture. A separate mixture of all-purpose flour, baking soda, and salt is gradually added, followed by generous amounts of chocolate chips. The dough is chilled for 1-2 hours or up to 2 days to improve texture and control spreading during baking.
The chilled dough is portioned using a spring-loaded scoop and spaced on parchment or silicone-lined baking sheets. Baking at 350°F until edges lightly brown while centers remain soft preserves a chewy interior. Cooling the cookies allows the centers to firm up without becoming hard, delivering a balanced texture of soft crumb and slightly crisp edge. This recipe emphasizes ingredient temperature and chilling to achieve consistent, thick, and tender cookies.
Ingredients
- 1 cup butter softened at room temperature, salted, 2 sticks
- 1 ¼ cups light brown sugar packed
- ½ cup granulated sugar
- 2 large egg at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk
- 3 cups rolled oats old-fashioned
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- In a large bowl, use an electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract and milk. Gradually add the oats; mix until well incorporated. In a separate bowl, whisk together flour, baking soda and salt. Gradually add the flour mixture to the oat mixture. Stir in the chocolate chips.
- Cover and the bowl and refrigerate the dough for at least 1-2 hours, or up to 2 days. If the dough is too firm to scoop when you take it out of the fridge, leave it on the counter to sit at room temperature until it softens slightly. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
- Bake the cookies until they're lightly browned on the edges, but still soft in the center, about 10 to 12 minutes. Let them cool on the pans for 5 minutes. Transfer the cookies to wire racks to cool completely.
Notes
- Ensure butter and eggs are at room temperature to blend smoothly into the dough.
- Chilling the dough before baking is key to preventing spreading and keeping cookies thick and chewy.
- Remove cookies from the oven when edges are just lightly browned but centers appear soft to avoid overbaking.
- Cookies will continue to firm up as they cool; do not wait for centers to harden in the oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50cookies
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 87mg | 4% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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