Oatmeal Chocolate Chip Cookies Recipe
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
12 mins
-
Total Time
27 mins
-
Servings
34 cookies
-
Calories
184 kcal
-
Course
Baked Goods
-
Cuisine
American
Oatmeal Chocolate Chip Cookies Recipe
Report
There's no mistaking these Oatmeal Chocolate Chip Cookies for the kind with raisins. This favorite chewy cookie is loaded with flavor and chocolate morsels.
Share:
Ingredients
- 1 ¾ cups all-purpose flour
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Tablespoon cornstarch
- 1 cup butter melted and slightly cooled, unsalted
- 1 ½ cups dark brown sugar packed
- 2 egg at room temperature, large
- 2 teaspoons vanilla extract
- 3 cups rolled oats old-fashioned
- 2 cups semi-sweet chocolate morsels
Instructions
- In a medium mixing bowl, whisk flour, cinnamon, baking soda, salt and cornstarch together. Set aside.
- In a large bowl, combine butter and brown sugar together with a hand mixer on high speed for about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs and vanilla and beat for another minute.
- Add the dry ingredients to the wet ingredients and beat on low, just until combined. Add in the old-fashioned oats and combine on low speed. Fold in all but ½ cup of the semi-sweet chocolate chips.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 350℉. Line a baking sheet with parchment paper. Set aside.
- Drop cookie dough by about 2-3 Tablespoons of dough onto the baking sheet. Press 5-6 chocolate chips into the tops of the cookie.
- Bake for 10-12 minutes. Don’t overbake. The edges will start to brown first. The middle of the cookie may seem like it’s underbaked, but it will continue to bake when it’s taken out of the oven.
- Remove the cookies from the oven and allow them to sit on the baking sheet for an additional 5 minutes. Transfer them to a wire rack to finish cooling.
Notes
- STORAGE: Store cookies in an airtight container, at room temperature for up to a week. Freeze baked cookies for up to 3 months.
- FREEZING DOUGH: Dough can be frozen, unbaked for up to 3 months. I recommended rolling (scooping) the dough into balls before freezing. When baking, add and additional 1-2 minutes to bake time for the frozen cookie dough.
- Pressing the chocolate chips on top after baking kept them on top of the cookie and helps them look enticing. This is totally optional. If you skip this step, add all the morsels to the cookie dough instead.
- Do not sub quick oats. They will absorb all the moisture leaving a dry and crumbly cookie.
Nutrition Information
Show Details
Calories
184kcal
(9%)
Carbohydrates
25g
(8%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
(18%)
Cholesterol
25mg
(8%)
Sodium
108mg
(5%)
Fiber
2g
(8%)
Sugar
14g
(28%)
Nutrition Facts
Serving: 34cookies
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 25g | 8% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 25mg | 8% |
| Sodium | 108mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
