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: 48 cookies
Calories: 216kcal
Ingredients
- 2 cups (240 g) all purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon 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
- 1 1/2 cups (234 g) chocolate chips
Instructions
- Combine dry ingredients. In a medium sized mixing bowl, whisk your flour, baking soda, and salt. Set aside.
- Cream butter and sugar. In a second bowl or your stand mixer with the paddle attachment, combine your melted butter and sugars. Stir for 2-3 minutes. Add in your eggs and vanilla. Mix to combine.
- Combine wet and dry. Add in your dry ingredients, and stir with a wooden spoon or spatula to combine. Be careful to not overmix.
- Add oats and chocolate chips. Stir in your oats, and chocolate chips with a rubber spatula or wooden spoon. Cover the mixing bowl and refrigerate for 24 hours, up to 72 hours.
- Bake. When ready to bake, position a rack in the center of your oven and pre-heat your oven to 350oF (177oC). Prepare a baking sheet with parchment paper or silicone baking mat.For large cookies: Using a large scoop (or a 1/4 cup), scoop your cookies on to a parchment paper lined cookie sheet and flatten with your hand slightly until about 1/2-inch thickness. Place 6-8 on a cookie sheet spaced a couple inches apart. Bake for 15-17 minutes, until edges are set but middles are still puffy looking.For regular sized: Use a 1-inch (small) scoop (or about 2 tablespoons) and place about 2 inches apart onto a cookie sheet. Place 12 cookies on a parchment paper lined cookie sheet and bake on the middle rack for 10-12 minutes. Cookies should have golden brown crispy looking edges, with softer middles.
- Cool cookies. Allow cookies to cool 5 minutes on the cookie sheet before transferring the cookies to cool on a cooling rack.
Video
Notes
- Storage: Cookies can be stored at room temperature for up to 4 days, covered.
- Make-ahead: Dough can be made up to 3 days ahead of time (I recommend not scooping the dough first as this can dry out the dough), and then when ready to bake, let the dough sit at room temperature for about 10 minutes or so, so you can easily scoop the dough.
- Freezing: You can freeze them baked or unbaked. Scoop the cookies onto a cookie sheet, and freeze solid. Then place into a sealable plastic bag. You can bake frozen, without thawing, but add on a few extra minutes of baking time.
To freeze baked cookies, allow the cookies to cool completely. Then when ready to eat, allow to thaw. I like to pop them into the microwave for about 20 seconds to bring them back to ooey gooey life. - Butter - I used unsalted butter in this cookie recipe. If you only have salted butter, reduce the salt by 1/2 teaspoon.
- Brown Sugar -Light or dark brown sugar will also work.
- Vanilla extract- Pure is best, but if all you have is imitation then by all means use it.
- Oats - I prefer old-fashioned for a heartier texture, but you can use old fashioned or quick oats.
- Chocolate Chips - I use semi-sweet chocolate chips, but chocolate bars chopped up, chocolate chunks, or a milk chocolate chip will also work.
Nutrition
Calories: 216kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 131mg | Fiber: 2g | Sugar: 13g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg