Description
Irresistible “oatmeal chocolate chip cookies” blend hearty oats with rich chocolate for a classic comfort treat. Warm, chewy morsels promise pure bliss that will satisfy sweet cravings and transport you to grandma’s kitchen.
Ingredients
Scale
Main Ingredients:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups (255 grams) semi-sweet chocolate chips
- 1 3/4 cups (220 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, softened
Sugars:
- 1 cup (200 grams) granulated sugar
- 1 cup (220 grams) packed light brown sugar
Leavening and Seasoning:
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C) and prepare baking sheets with parchment paper.
- In a large mixing bowl, thoroughly blend softened butter with granulated and brown sugars until achieving a creamy, airy consistency.
- Incorporate eggs individually into the butter-sugar mixture, then mix in vanilla extract until smooth.
- Separately whisk together flour, baking soda, baking powder, and salt to create a uniform dry ingredient blend.
- Gradually fold dry ingredients into the wet mixture, stirring until just combined without overmixing.
- Gently fold rolled oats and chocolate chips into the dough, ensuring even distribution.
- Using a tablespoon, scoop rounded portions of dough onto prepared baking sheets, maintaining approximately 2 inches between each cookie.
- Bake for 10-12 minutes, watching for golden-brown edges while centers remain slightly soft.
- Allow cookies to rest on baking sheet for 5 minutes to set, then transfer to a wire rack for complete cooling.
Notes
- Ensure butter is at room temperature for optimal creaming, which creates a softer, more tender cookie texture.
- Toast oats briefly in a dry skillet before adding to enhance their nutty flavor and add depth to the cookie’s profile.
- For gluten-free adaptation, swap wheat flour with a certified gluten-free blend and use certified gluten-free oats to accommodate dietary restrictions.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies with more defined edges.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 195 kcal
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 18 mg