Oatmeal Chocolate Chip Cookies
User Reviews
4.9
Oatmeal Chocolate Chip Cookies
Description
Oatmeal Chocolate Chip Cookies blend old-fashioned rolled oats with semisweet chocolate chips embedded in a buttery dough that includes all-purpose flour, leavening agents, salt, and a hint of ground cinnamon. The cookies are prepared by creaming butter with dark brown and granulated sugars, then incorporating eggs and vanilla before stirring in dry ingredients and mix-ins. Shaped into three-tablespoon balls and flattened slightly, they bake at 350°F until edges turn slightly brown. The result is a soft yet chewy cookie with tender centers and crisp edges, where the cinnamon adds a subtle warm note to the traditional oats and chocolate combination.
These cookies are straightforward to make and provide a comforting texture ideal for snacking or sharing. Baking times can be adjusted to alter softness, with slightly underbaked centers firming up as they cool. The inclusion of both brown and granulated sugars contributes complexity and moisture to the final texture.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 unsalted butter at cool room temperature, 170 grams
- 1 1/4 cups dark brown sugar 250 grams, packed
- 3/4 cup granulated sugar 150 grams
- 2 egg at cool room temperature, large eggs plus one egg yolk
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats 297 grams
- 1 1/2 cups semisweet chocolate chips 255 grams
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed, gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.
- Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
- Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. If you prefer a slightly softer cookie, bake about 12-13 minutes, or until the edges are slightly brown but the middle still looks underdone (will firm up while cooling). Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
User Reviews
Overall Rating
4.9
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