The Best Oatmeal Chocolate Chip Cookies
User Reviews
4.9
45 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
20 mins
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Servings
24 cookies
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Calories
351 kcal
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Course
Dessert, Snacks, Baked Goods
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Cuisine
American
The Best Oatmeal Chocolate Chip Cookies
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These Oatmeal Chocolate Chip Cookies are a soft, thick full of chips cookie. Perfect with a glass of milk or cup of tea. Your new favourite.
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Ingredients
- 1½ cups all purpose flour (at least 11% protein)
- 1 pinch pinch of salt*
- 1 teaspoon baking soda
- 1½ cups rolled oats (quick cooking oats)
- 1½ - 2 cups semi sweet mini chocolate chips
- 1 large egg (room temperature)
- 1 cup butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar (lightly packed)
*If using unsalted butter then add ¼ teaspoon of salt.
Room temperature - remove from fridge 45-60 minutes before using.
Instructions
- In a medium bowl whisk together the flour, salt, baking soda, oats and chips.
- In a large bowl or the bowl of the stand mixer (with the flat beaters) beat together on medium speed the egg, butter and sugars until combined.
- Add the dry ingredients to the creamed mixture with a wooden spoon or spatula. If you use a stand mixer then you could combine it on low speed. Don’t over mix though. Cover the bowl with plastic wrap and chill for 60 minutes.
- Roll the dough into balls or use a large cookie scoop and place the dough balls on 1-2 parchment paper lined baking sheets.
- Lightly press down on the dough with a fork dipped in flour (so the dough doesn't stick). While the oven is pre-heating chill the cookie dough balls for about 15-20 minutes.
- Pre-heat oven to 400F (200C).
- Bake for approximately 8-10 minutes or until golden brown. Let cool 5 minutes on the baking sheet then move to a wire rack to cool completely before serving. Enjoy!
Notes
- You can make the dough and keep it in the fridge for two to three days. The longer the dough is in the refrigerator the better the flavor will be.
- You can substitute with raisins, be sure to place the raisin in a bowl of boiling water for about 15-20 minutes this will plump them up. The reason for this is plumping the raisins up before baking makes sure that they don’t take any moisture away from the ingredients.
- If you wish you could also use dark chocolate chips, milk chocolate chips or even butterscotch chips would be very tasty.
- The completely cooled cookies should be stored in an airtight container, they can be kept at room temperature for 5-6 days. I’m sure they won’t last that long though.
- Freeze the completely cooled cookies in a freezer bag or container. They will keep for up to three months in the freezer.
- If you wish you can also freeze the unbaked balls of cookie dough. Place the cookie balls on a baking sheet and freeze until firm, once firm transfer to a freezer bag or container.
- They can be baked without thawing, just bake them an extra couple of minutes. They will keep for up to two months in the freezer.
Nutrition Information
Show Details
Calories
351kcal
(18%)
Carbohydrates
36g
(12%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.3g
Cholesterol
30mg
(10%)
Sodium
114mg
(5%)
Potassium
233mg
(7%)
Fiber
3g
(12%)
Sugar
21g
(42%)
Vitamin A
265IU
(5%)
Calcium
32mg
(3%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 30mg | 10% |
| Sodium | 114mg | 5% |
| Potassium | 233mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 265IU | 5% |
| Calcium | 32mg | 3% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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