Oatmeal Chocolate Chip Cookies Recipe
User Reviews
5
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Prep Time
10 mins
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Total Time
10 mins
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Servings
24 cookies
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Calories
283 kcal
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Course
Baked Goods
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Cuisine
American
Oatmeal Chocolate Chip Cookies Recipe
Description
The Oatmeal Chocolate Chip Cookies Recipe features a blend of rolled oats and semisweet chocolate chips that define the chewy yet slightly firm texture. The dough mixes softened, salted butter with both light brown and granulated sugars to provide a creamy base, while eggs and vanilla extract add body and aroma. Combined with baking soda and baking powder, the dry ingredients form a balanced leavening system that produces a tender cookie. Baking at 350°F for 9-11 minutes allows the edges to develop a gentle crispness, while the centers remain soft and slightly underbaked, ensuring the cookies are chewy after cooling.
These cookies are ideal for serving as a snack or dessert that offers the satisfying combination of oats and chocolate. The method involves creaming the butter and sugars well before integrating the remaining ingredients, which helps with texture. The use of parchment-lined baking sheets and large cookie scoops helps maintain even sizing and baking.
Variations include substitutions with raisins, walnuts, cinnamon, dried cranberries, or white chocolate chips, adjusting for different flavor profiles. Storage recommendations note that unbaked dough can be refrigerated for up to 5 days or frozen for months, while baked cookies are best within 5 days at room temperature or longer when frozen.
Ingredients
- 1 cup butter softened, salted
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 egg large
- 2 teaspoons vanilla extract pure
- 3 cups old-fashioned oats (not quick or instant oats)
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar on medium-high speed for 2 minutes using the paddle attachment of a stand mixer until smooth and creamy. Add the eggs and vanilla, then beat again, scraping down the sides of the bowl.
- Add the oats, flour, baking soda, baking powder, and salt, mixing again until combined.
- Stir in chocolate chips, then use a large cookie scoop to scoop balls of dough and space them a few inches apart on a baking sheet lined with parchment paper.
- Bake for 9-11 minutes, until brown around the edges but the middle still looks slightly underbaked. The cookies will continue to set up as they cool, but underbaking helps them stay soft and chewy.
Notes
- Unbaked dough can be refrigerated for up to 5 days or frozen for up to 4 months to prepare cookies in advance.
- Baked cookies keep well in an airtight container at room temperature for about 5 days or can be frozen for 2-3 months for longer storage.
- Cinnamon Walnut Raisin Variation: swap chocolate chips with raisins, chopped walnuts, and add ground cinnamon for a different flavor.
- Cranberry-White Chocolate Variation replaces chocolate chips with dried cranberries and white chocolate chips for a contrasting sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 283 kcal
% Daily Value*
| Calories | 283kcal | 14% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 181mg | 8% |
| Potassium | 152mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 19g | 38% |
| Vitamin A | 264IU | 5% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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