Oatmeal Chocolate Chip Cookies
User Reviews
5.0
204 reviews
Excellent
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Prep Time
25 mins
-
Cook Time
25 mins
-
Additional Time
30 mins
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Total Time
1 hr 7 mins
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Servings
24 large cookies
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Calories
312 kcal
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Course
Dessert, Baked Goods
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Cuisine
American
Oatmeal Chocolate Chip Cookies
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These soft, thick, and chewy oatmeal chocolate chip cookies are made with a sneaky secret ingredient for the BEST flavor and texture. My recipe makes 24 large cookies and can be made in advance. Recipe includes a how-to video!
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Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup dark brown sugar, firmly packed
- ½ cup sugar
- 1 large egg + 1 large egg yolk room temperature preferred
- 1 ½ teaspoon vanilla extract
- 2 Tablespoons maple syrup (real maple syrup or pancake syrup will work)
- 1 ¾ cup + 2 Tablespoons all-purpose flour
- 1 Tablespoon cornstarch cornflour in UK
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ teaspoon cinnamon optional
- 3 cups old fashioned rolled oats
- 2 cups chocolate chips I prefer semisweet or dark, but milk or even white chocolate chips would work, depending on your preference
Instructions
- Place butter in large bowl and beat with an electric mixer (alternatively you can use a stand mixer) until creamy.
- Add brown sugar and granulated sugar and beat until thoroughly combined.
- Add eggs and egg yolk, vanilla extract, and maple syrup and stir until well-combined.
- In a separate, medium-sized bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.
- With mixer on low speed, gradually add flour mixture to the butter mixture until ingredients are completely combined.
- Add oats and chocolate chips, stirring until thoroughly combined.
- Cover bowl with plastic wrap and transfer cookie dough to refrigerator. Chill for at least 30 minutes¹.
- Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
- Once dough has chilled, drop cookie dough by rounded 2 Tablespoon-sized scoops onto parchment paper, spacing cookies at least 2" apart.
- Bake on 350F (175C) for 12-13 minutes (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
- Allow cookies to cool completely on cookie sheet before enjoying.
Equipments used:
Notes
- ¹Dough may be chilled longer, up to several days, just keep in mind that if it sits longer than several hours it will be very firm and difficult to scoop and may need to sit at room temperature for 15 minutes or so to soften enough to scoop.
- In the video I call for 1 egg and 1 egg yolk. I've since updated the recipe and prefer it to be made with 2 whole eggs. It will still be good the other way! I just prefer it now with 2 eggs.
Nutrition Information
Show Details
Serving
1large cookie
Calories
312kcal
(16%)
Carbohydrates
46g
(15%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
36mg
(12%)
Sodium
139mg
(6%)
Potassium
80mg
(2%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
290IU
(6%)
Vitamin C
1mg
(1%)
Calcium
40mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 24large cookies
Amount Per Serving
Calories 312 kcal
% Daily Value*
| Serving | 1large cookie | |
| Calories | 312kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 139mg | 6% |
| Potassium | 80mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
204 reviews
Excellent
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