Oatmeal Chocolate Chip Cookies
User Reviews
5
Oatmeal Chocolate Chip Cookies
Description
This recipe starts by creaming room-temperature butter with brown and granulated sugars until light and fluffy, creating a rich base. Eggs and vanilla extract are mixed in, followed by a blend of all-purpose flour, cinnamon, baking soda, and salt. Rolled oats and chocolate chips finish the dough, which is portioned into scoops and baked at 350°F until golden.
The baking produces a cookie with a tender crumb and a slight chew from the oats, enhanced by bursts of semi-sweet chocolate chips. The cinnamon adds subtle warmth without overpowering the cookie’s sweetness.
Cookies are baked 10-12 minutes and cooled on racks, with a brief rest on the pan to set their shape. These cookies serve well as a classic homemade treat for any occasion.
Accurate measurements are important for maintaining the soft, chewy texture; too much flour can dry them out, and too little butter will cause crumbling.
Ingredients
- 1 tick butter at room temperature, unsalted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 egg at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rolled oats
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add eggs one at a time, mixing for 1 minute between each addition. Add vanilla extract and mix for 1 more minute.
- Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.
- Add oats and chocolate chips and mix at low speed for about 30 seconds, until evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden brown.
- Let sit for about 2 to 3 minutes on the pan, then transfer to a cooling rack until completely cool.
Notes
- Use exact ingredient measurements to keep cookies soft and chewy.
- Excess flour can dry cookies; insufficient butter may cause crumbling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 56mg | 2% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 0.002mg | 0% |
| 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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