Oatmeal Chocolate Chip Cookies
User Reviews
4.8
Oatmeal Chocolate Chip Cookies
Description
The recipe combines softened butter with brown and granulated sugars for sweetness and moisture. Eggs and vanilla extract bind and flavor the dough, while a mix of all-purpose flour, cinnamon, baking powder, baking soda, and salt provide structure and rise. Quick oats add chewiness and texture, and chocolate chips bring spots of melted sweetness. Pecans can be folded in for added crunch. Baking at 350°F for 10 to 12 minutes yields cookies with golden tops and a chewy consistency, with longer baking producing slightly crisper cookies.
These cookies go well as an everyday treat or for sharing. They hold together well for packing in lunchboxes or serving with coffee or tea. Cooling them on baking sheets before transferring to racks helps retain their shape and consistency.
To preserve texture, store cookies in airtight containers at room temperature for up to a week. Adjust baking time based on your preferred cookie texture, shorter for chewier, longer for crispier.
Ingredients
- 1 cup butter softened, salted
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 3 large egg
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon (optional)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips , milk or semi sweet
- 1 1/2 cup quick oats
- 3/4 cup pecans optional, chopped
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone baking mat.
- In the bowl of a stand mixer, add butter, brown sugar, and white sugar and mix on low using the paddle attachment. Increase to medium and mix until smooth, about 1 minute.
- Add in the eggs and vanilla extract and beat until just combined, about 30 seconds.
- Add in all purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until combined. Add in the quick oats and mix until combined.
- Pour in the chocolate chips, pecans(if using) and mix in using the paddle attachment or use a large spoon or rubber spatula to fold in.
- Scoop dough into 2 inch balls. Place onto prepared baking sheets, 12 per pan.
- Bake in the 350 degree oven for 10-12 minutes, until tops are golden brown.
- Let cool on pan 15 minutes before serving warm, or transfer to a wire rack to cool completely.
Notes
- Bake for 10 minutes for soft, chewy cookies and up to 14 minutes for a crisper texture.
- Store leftovers in an airtight container or bag at room temperature for up to 7 days to maintain freshness.
- Optional pecans add crunch but can be omitted if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20large cookies
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 392kcal | 20% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 226mg | 9% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 379IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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