Oatmeal Chocolate Chip Cookies
The best oatmeal chocolate chip cookies are here! These classic cookies have golden edges, a soft center, and are loaded with oats and chocolate chips. Ready in just 20 minutes with no chilling required!
Servings: 12 cookies
Ingredients
- ¼ cup granulated sugar
- ¾ cup brown sugar tightly packed
- ½ cup unsalted butter cold, cut into small cubes
- 1 egg room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour or gluten free 1 to 1 flour
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 ½ cups old fashioned rolled oats gluten free if needed
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F, and line your cookie sheets with parchment paper.
- In a large mixing bowl, combine the flour, baking soda, and sea salt and whisk to combine. Set aside.
- Start creaming the butter in a bowl of a stand mixer fitted with a paddle attachment (or with an electric hand mixer). Beat the butter on medium-high until it is still cold but pliable. Add the sugars and mix on medium-high until combined and a paste forms.
- Next, add the egg and vanilla extract. Gently beat until combined.
- Reduce the mixer to low and gradually add the mixed dry ingredients. I usually add the flour mixture in about 2-3 additions. To prevent overdevelopment of the gluten, I add the next bit of flour when the last one is almost fully incorporated.
- Before all the flour is incorporated, add in the old-fashioned rolled oats and chocolate chips. Mix until just combined. You don’t want to overmix the dough.
- Use a cookie scoop or spoon to scoop the dough onto the lined cooking sheet. Leave 2 inches of room between dough balls.
- Bake the cookies in the preheated oven for 8 to 10 minutes. Cookies will look soft but matte.
- Allow the cookies to cool on the pan for about 10 minutes, then transfer to a wire rack to finish cooling.
Notes
Yield – 12 cookies
Presentation – For perfectly circular cookies, take a cookie cutter about ½ inch larger than the cookie and swirl the still-warm cookie on the baking sheet.
Variations – Follow the baking instructions for this skillet cookie recipe and turn this oatmeal cooking into the perfect skillet cookie, and don’t forget to serve it with vanilla bean ice cream!
Storage – Store in an airtight container at room temperature up to 5 days, or freeze for up to 3 months.
Nutrition
Calories: 368kcal | Carbohydrates: 55g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 155mg | Potassium: 188mg | Fiber: 3g | Sugar: 26g | Vitamin A: 256IU | Calcium: 44mg | Iron: 2mg