Oatmeal Chocolate Chip Cookies Recipe
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Chilling Time
1 hr
-
Total Time
1 hr 40 mins
-
Servings
24 cookies
-
Calories
163 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Oatmeal Chocolate Chip Cookies Recipe
Description
This recipe uses old-fashioned rolled oats combined with all-purpose flour, baking soda, and kosher salt in the dry mix to add structure and chewiness. The wet ingredients include melted unsalted butter, brown and granulated sugars, eggs, and vanilla extract, which are combined with the dry ingredients and folded together with chopped dark chocolate chunks.
Chilling the dough for an hour firms it for easier handling and prevents excessive spreading during baking. Baking at 350°F for 8 to 10 minutes yields cookies with golden edges and slightly soft centers. Sprinkling flaky sea salt after baking adds a subtle savory note that enhances the chocolate and oat flavors.
These cookies are best enjoyed warm alongside a glass of milk. The recipe also accommodates freezing dough for convenient future baking.
Ingredients
Dry Mix:
- 3 cups rolled oats old-fashioned
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Wet:
- 1 cup butter melted, unsalted
- 3/4 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla extract pure
- 6 ounces dark chocolate chunks chopped (I chopped mine because they were sort of big, or chips
- sea salt such as Maldon or Jacobson, as garnish, flaky
Instructions
To Make the Dry Mix:
- In a medium bowl, mix together the oats, flour, baking soda and salt.
To Make the Wet Mix:
- In medium bowl, mix together the melted butter, brown sugar, granulated sugar, eggs and vanilla extract. Pour the butter/sugar mixture into the dry ingredients and mix until combined. Lastly, fold in chocolate chips. Stick in fridge for 1 hour to chill.
- Preheat oven to 350F. Scoop out 1 1/2-inch balls of dough and roll them between your palms; place them onto a parchment-lined baking sheet spacing them 3 inches apart. Bake for 8 to 10 min, until they barely turn golden brown around the edges. Sprinkle with a few pinches of salt. Repeat with the remaining cookie dough. Allow cookies to cool on baking sheet for 5 minutes and then transfer them to a cooling rack. These are best eaten warm with milk.
Notes
- Chill cookie dough for at least 1 hour before baking to improve texture and shape.
- Use flaky sea salt as a garnish after baking for enhanced flavor contrast.
- Cookies bake best at 350°F for 8–10 minutes until edges turn light golden brown.
- To freeze dough, follow specific guidance to maintain freshness for later baking.
- Allow cookies to cool on baking sheet briefly before transferring to a rack for even cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 38mg | 13% |
| Sodium | 103mg | 4% |
| Potassium | 55mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 262IU | 5% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
