Oatmeal Chocolate Chip Cookies
User Reviews
5
Oatmeal Chocolate Chip Cookies
Description
The Oatmeal Chocolate Chip Cookies recipe mixes creamed butter and sugars to a light, fluffy base that carries flavor and moisture. Eggs and vanilla blend smoothly into the batter before dry ingredients—flour, baking soda, cinnamon, and salt—are added for structure and subtle spice. Quick oats fold in last to lend chew and heartiness. Semi-sweet chocolate chips provide chocolate surprises throughout.
Chilling the dough for 1-2 hours helps control spread during baking and concentrates flavors. Baking at a moderate 350°F yields cookies with golden edges and a lightly browned surface, while the interior remains tender and slightly soft. Cooling briefly on the baking sheet then transferring to a rack preserves texture.
These cookies work as everyday snacks or dessert additions. Cinnamon adds a warm note that pairs well with the oats and chocolate. They store well at room temperature or can be frozen for extended storage.
Proper storage methods include keeping the cookies in airtight containers to maintain moisture for up to a week or freezing them in sealed containers for up to two months. This recipe supports batch baking and later enjoyment without significant loss in quality.
Ingredients
- 1 cup butter softened
- 1 cup brown sugar packed
- ½ cup white sugar
- 2 egg
- 1 teaspoon vanilla
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups quick oats
- 1 cup chocolate chips semi-sweet
Instructions
- In a large mixing bowl beat butter, brown sugar and white sugar until light and fluffy, about 2-3 minutes.
- Add in eggs and vanilla, beat until incorporated.
- In a separate bowl combine flour, baking soda, cinnamon and salt. Add to wet mixture and mix until just combined, do not over mix. Stir in oats and chocolate chips until just combined. Refrigerate dough for 1-2 hours.
- Bake in preheated oven at 350 degrees F for 10-12 minutes, until the outside of the cookie is just beginning to brown. Remove from oven, cool fro 2 minutes on sheet pan and remove to wire rack to finish cooling.
Notes
- Store finished cookies in an airtight container at room temperature for up to 7 days to keep them fresh and soft.
- Freeze cookies in an airtight container for up to 2 months for longer storage without losing texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48cookies
Amount Per Serving
Calories 119 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 119kcal | 6% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 17mg | 6% |
| Sodium | 82mg | 3% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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