The Best Oatmeal Chocolate Chip Cookies
User Reviews
4.6
3,123 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Chill Time
2 hrs
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Total Time
2 hrs 21 mins
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Servings
12
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Calories
334 kcal
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Course
Baked Goods
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Cuisine
American
The Best Oatmeal Chocolate Chip Cookies
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Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
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Ingredients
- 1 large egg
- ½ cup unsalted butter softened to room temp
- ½ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned whole rolled oats not instant or quick cook
- ¾ cup all-purpose flour
- ½ to 1 teaspoon cinnamon added to taste
- ½ teaspoon baking soda
- pinch salt optional and to taste
- 1 heaping cup semi-sweet chocolate chips
- ½ cup raisins or nuts optional and to taste
Instructions
- To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
- Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
- Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
- Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Notes
- Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
- Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
- Adapted from Soft and Chewy Oatmeal Scotchies Cookies.
Nutrition Information
Show Details
Serving
1
Calories
334kcal
(17%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Cholesterol
36mg
(12%)
Sodium
82mg
(3%)
Fiber
2g
(8%)
Sugar
26g
(52%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 334kcal | 17% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 36mg | 12% |
| Sodium | 82mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
3,123 reviews
Excellent
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