Oatmeal Chocolate Chip Cookies
User Reviews
5
Oatmeal Chocolate Chip Cookies
Description
Oatmeal Chocolate Chip Cookies blend the hearty texture of rolled oats with sweet bursts from semisweet chocolate chips. The dough includes all-purpose flour, baking soda, butter, two sugars, vanilla extract, and eggs. Chilling the dough before baking helps reduce spread and concentrates flavors, creating cookies with crispy edges and a soft, chewy center. The baking temperature and duration ensure the edges turn golden without overcooking the middle.
These cookies work well as a snack or dessert, pairing nicely with milk or coffee. The rustic texture from oats and chocolate makes them satisfying and familiar favorites for many home bakers.
Flour measurement is key; using a scale is ideal to avoid dense cookies caused by too much flour. Adding toasted walnuts can provide added crunch and nutty flavor variations. The cookies are done when edges brown and centers remain slightly soft, setting as they cool.
Ingredients
INGREDIENTS
- 1 cup all-purpose flour 120g
- 1/2 tsp baking soda 3g
- 1/2 tsp salt 5g
- 1/2 cup butter room temperature, 113g, unsalted
- 1/3 cup granulated sugar 65g
- 2/3 cup light brown sugar 140g, packed
- 2 tsp vanilla extract 10mL, pure
- 1 egg large
- 1 1/2 cups rolled oats 135g
- 1 cup semisweet chocolate chips 150g
Instructions
- In a medium bowl, whisk together the flour and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
- Preheat oven to 375 degrees.
- Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Notes
- Measure flour using a scale or fluff and level with a knife to avoid dense cookies.
- Chilling dough reduces spread and deepens flavor but is optional.
- Toasted walnuts can be added for additional texture and flavor; use 1/2 to 1 cup chopped nuts.
- Cookies are done when edges are golden and centers are soft yet set after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Cookies
Amount Per Serving
Calories 170 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 170kcal | 9% |
| Carbohydrates | 20g | 7% |
| Protein | 1.5g | 3% |
| Fat | 67g | 103% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2.5g | 15% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 93mg | 4% |
| Potassium | 51mg | 1% |
| Fiber | 0.6g | 2% |
| Sugar | 10g | 20% |
| Calcium | 5mg | 1% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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