Oatmeal Chocolate Chip Cookies
User Reviews
4.9
Oatmeal Chocolate Chip Cookies
Description
This cookie recipe starts by creaming unsalted butter with both granulated and light brown sugar to create a smooth base. Eggs and vanilla extract enrich the dough. Rolled oats are processed in a blender to approximate oat flour, which adds a tender texture and hearty flavor without harsh chewiness. Combining these with all-purpose flour and leavening agents ensures the cookies rise moderately and hold shape.
Folding in chocolate chips distributes chunks of sweetness throughout. The dough is scooped onto parchment-lined baking sheets and baked at 350ºF for 9-11 minutes. The cookies will appear soft and set on top initially and firm upon cooling, yielding a tender but slightly chewy bite from the oats.
These cookies store well in airtight containers for several days and freeze effectively, whether baked or as dough balls. They provide a classic balance of oatmeal texture and chocolate richness suitable for snacking or dessert.
Ingredients
- 1 cup butter room temperaure, unsalted
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups rolled oats old-fashioned
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 12 ounce bags chocolate chips or milk chocolate, semi-sweet
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
- In a large mixing bowl or stand mixer cream together the butter and sugars. Add the eggs and vanilla and mix until smooth.
- Add the oats to a blender and blend until they're the texture of flour. In a separate bowl, combine the flour, blended oats, salt, baking powder, and baking soda.
- Gently mix the dry ingredients into the wet ingredients. Stir in the chocolate chips.
- Scoop cookies onto prepared baking sheet. Bake at 350 degrees F for 9-11 minutes (a little longer for larger cookie scoops) or until the tops of the cookies are set. Cookies will set up as they cool, so don't over-bake them. Allow them to cool on the baking sheet for a few minutes before transferring them to a cooling rack to cool completely.
Notes
- Cool cookies completely before storing in an airtight container; they keep up to 5 days.
- Baked cookies can be frozen in a sealed bag for up to 3 months.
- Unbaked cookie dough balls also freeze well for up to 3 months; bake from frozen as needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 29mg | 10% |
| Sodium | 147mg | 6% |
| Potassium | 114mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 18g | 36% |
| Vitamin A | 213IU | 4% |
| Calcium | 30mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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