4.9 from 45 votes
The Best Oatmeal Chocolate Chip Cookies
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 24 cookies
Calories: 351 kcal
Course:
Dessert , Snacks , Baked Goods
Cuisine:
American
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!
Cup of Yum
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
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
% 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.