Oatmeal Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
36
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Calories
210 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Chocolate Chip Cookies
Description
The dough begins by creaming salted butter with light brown and granulated sugars until smooth, then eggs and vanilla are mixed in for moisture and depth. Dry ingredients—flour, baking soda, and salt—are added and combined. Rolled oats add chew and texture, distinguishing these cookies from plain chocolate chip versions. Both semi-sweet chips and chopped bittersweet dark chocolate are folded in for varied chocolate bites. Chopped walnuts contribute crunch and nutty contrast.
The cookies are portioned with a scoop and baked at 350°F until set but not overbaked, preserving chewiness. Optionally, they can be topped with coarse sugar or extra chocolate chips before baking to enhance appearance.
These cookies suit dessert or snack needs, offering a satisfying combination of textures and bittersweet chocolate richness balanced by the oats.
Accurate measuring of flour is important to avoid dryness. Cooling on sheets slightly before transferring to racks prevents breakage.
Ingredients
- 1 cup butter room temperature, salted
- 1 cup light brown sugar 220 grams, packed
- 1/2 cup granulated sugar 100 grams
- 2 large egg
- 1 teaspoon vanilla extract 6 grams
- 1 1/2 cups all-purpose flour 195 grams
- 1 teaspoon baking soda 5 grams
- 1/2 teaspoon salt 3 grams
- 3 cups rolled oats 312 grams, old fashioned
- 1 1/2 cups chocolate chips semi-sweet
- 4 ounces dark chocolate chopped, bittersweet
- 1 cup walnuts chopped
- coarse sugar for topping, optional
Instructions
- Preheat oven to 350ºF. Prepare baking sheets by lining them with parchment paper or nonstick baking mats.
- In a large bowl, using a hand mixer or stand mixer with the paddle attachment, cream together the butter, sugars, eggs, and vanilla until smooth.
- Stir together the flour, baking soda, and salt in a separate small or medium bowl.
- Add the flour mixture to the wet ingredients and mix until combined, scraping the sides of the bowl as needed.
- Mix in the oats until combined.
- Mix in the chocolate chips, chopped chocolate and walnuts.
- Using a cookie scoop, drop cookie dough balls onto prepared cookie sheets. Flatten slightly with the bottom of a glass if you'd like the cookies to be flatter.
- Sprinkle the tops with coarse sugar if desired, or press a few chocolate chips into the top of the cookies before baking. This makes them extra pretty.
- Bake 10 minutes. Don't overbake.
- Let them cool for 2-3 minutes on the cookie sheets before them to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 8 weeks.
Notes
- Measure flour carefully by spooning and leveling to avoid dry cookies.
- Use a cookie scoop for uniform size and even baking.
- 10 minutes baking time preserves chewiness; avoid overbaking.
- Cool cookies on the baking sheet briefly before moving to wire racks to maintain shape.
- This recipe yields about 36 cookies with 1 cookie as a serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Serving
Amount Per Serving
Calories 210 kcal
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 114mg | 5% |
| Potassium | 121mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 13g | 26% |
| Vitamin A | 177IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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