Oatmeal Chocolate Chip Cookies
An oatmeal chocolate chip cookie that rivals any bakery. It uses melted butter so the dough is a cinch to throw together as well. You can make them with just a whisk and a mixing bowl.
Servings: 18 large cookies (36 smaller)
- 2 cups (240 g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon table salt
- 1 cup (2 sticks, 226 g) unsalted butter melted and slightly cooled
- 1 cup (213 g) packed light brown sugar
- 1/2 cup (99 g) granulated white sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups (198 g) oats old fashioned or quick
- 2 cups (340 g) semi-sweet chocolate chips
Combine dry ingredients. In a medium sized mixing bowl, combine your flour, baking soda, and salt.. Whisk and set aside.
Whisk together the melted butter and sugar until well combined. Add in your eggs and vanilla. Mix to combine.
Combine wet and dry. Add in your dry ingredients, and mix to combine. Be careful to not overmix.
Add oats and chocolate chips. Stir with a rubber spatula.
Scoop and refrigerate dough. (Again this step is optional, but I prefer the texture better). Cover bowl and refrigerate for 24 hours (up to 72 hours). When ready to scoop, you may need to let the dough sit out for 20-30 minutes to soften before you can scoop.
Bake. When ready to bake, pre-heat your oven to 350 degrees Fahrenheit. Place 6-8 large cookies (large cookie scoop- about 3 ounces or 1/4-cup), or 12 smaller cookies (small scoop, about 2 Tbs.) on a parchment paper lined cookie sheet and bake on the middle rack for 18-20 minutes for large cookies, or 10-12 minutes for smaller cookies.
Cool cookies. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
- Tools: Cookies Sheets | Oven Thermometer |Kitchen-Aid Mixer |Cookie Scoop | silicon baking mat | spatula | cooling rack | cookie spatula
- Make Ahead: Dough can be made and refrigerated for up to 72 hours. Just cover the bowl well, and when ready to bake allow the dough to sit out for a few minutes to soften so you can scoop.
- Freezing: You can also freeze the dough. Scoop the dough and freeze solid then transfer the cookie dough to a plastic bag and freeze for up to 3 months. When ready to bake, do not thaw, just bake as normal but add a few extra minutes of baking time.
- Measure your flour correctly. Be sure to measure your flour correctly, so the texture comes out right. If you over measure your flour, it can result in a cakier cookie. So it's super important to be accurate during this step. Now, simply whisk your dry ingredients together and set aside!
- Chill the dough. This dough gets chilled for at least 24 hours up to 72 hours. Chilling the dough results in a nice thick and tall cookie that spreads less in the oven. Basically? Perfection. I actually tested a cookie straight from the bowl to see if it made a difference. The cookies that were chilled definitely spread less, but to be honest, even NOT chilled these were still THE BEST. Do yourself a favor, and scoop the cookie dough first before refrigerating. Unless you have Herculian arms, you will have a heck of a time trying to scoop the dough after if it’s been chilled. Scoop, then chill. Chilling my cookie is one way to keep my cookies from spreading too much.
- Use a large 2-inch cookie scoop and scoop giant balls of cookie dough. Why? Because bigger cookies are better than small ones? Ok, well yes they are. But, there is actually science behind it too. The larger cookie helps to give those perfect crispy edges and soft ooey, gooey, middle we all want. You could also measure out your cookie dough into 3 1/2 ounce balls of dough to ensure they are all the same perfect size.
Calories: 251kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 45mg | Sodium: 203mg | Potassium: 73mg | Fiber: 1g | Sugar: 18g | Vitamin A: 342IU | Calcium: 23mg | Iron: 1mg