Oatmeal Chocolate Chip Cookies
User Reviews
4.5
Oatmeal Chocolate Chip Cookies
Description
The recipe for "Oatmeal Chocolate Chip Cookies" starts by blending dry ingredients including flour, baking powder, and salt. The butter and sugars are creamed together to create a light base before adding eggs one at a time, followed by vanilla extract. Rolled oats and chocolate chips are then folded in to provide texture and sweet pockets of chocolate throughout the dough.
Cookies are portioned into balls using about two heaping tablespoons of dough each, spaced apart to allow spreading. Baking at 350°F on parchment-lined sheets, they develop lightly browned edges and soft, pale centers that maintain a chewy consistency after cooling on the sheets. Cooling on racks further firms the texture.
This cookie offers a classic combination of oats and chocolate chips with a tender but hearty crumb. The contrast of chewy oats and creamy chips makes for an enjoyable bite. The recipe yields multiple cookies suitable for snacking or sharing.
Cookies store best in an airtight container and the recipe’s nutritional information is based on one cookie, helping with portion control.
Ingredients
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup butter unsalted, softened but still cool
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 egg
- 2 teaspoons vanilla extract
- 3 cups rolled oats old-fashioned
- 1½ cups semisweet chocolate chips
Instructions
- 1. Preheat oven to 350 degrees F; adjust oven racks to low and middle positions. Line baking sheets with parchment paper.
- 2. Whisk the flour, baking powder and salt in a small bowl; set aside.
- 3. Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, and then mix in the vanilla.
- 4. Stir in the flour mixture with a wooden spoon or a large rubber spatula, then stir in the oats and chocolate chips.
- 5. Using 2 heaping tablespoons per cookie, roll the dough into balls and place on the cookie sheets, spacing them at least 2 inches apart. Bake until the cookie edges are just turning golden brown, but the middles are still quite pale, about 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through the baking time. Cool the cookies on the baking sheets for 2 minutes, then transfer to a cooling rack to cool for at least 30 minutes. Cookies can be stored in an airtight container at room temperature for up to 5 days.
Notes
- Allow cookies to cool on baking sheets for 2 minutes before transferring to a cooling rack to set their texture properly.
- Use parchment paper for easier cleanup and to prevent sticking.
- Cookie dough balls should be spaced at least 2 inches apart to allow for spreading.
- Store baked cookies in an airtight container to maintain freshness.
- Nutritional estimates are calculated per individual cookie to help with portion awareness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies (depending on size)
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 34mg | 11% |
| Sodium | 59mg | 2% |
| Potassium | 136mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 21g | 42% |
| Vitamin A | 260IU | 5% |
| Calcium | 29mg | 3% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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