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Oatmeal Chocolate Chip Cookies

Deliciously Soft Oatmeal Chocolate Chip Cookies to Savor

Indulge in Oatmeal Chocolate Chip Cookies, a classic treat blending oats and melted chocolate for irresistible flavor.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 7 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Butter Substitution: Substitute with coconut oil for a dairy-free option.
  • 1 cup Brown Sugar Substitution: Use coconut sugar for a lower-glycemic alternative.
  • 2 large Eggs Note: Use a flax egg for a vegan version.
  • 1 tsp Vanilla Extract No substitution recommended for best flavor.
  • 1 cup All-Purpose Flour Substitution: Use gluten-free blend if needed.
  • 1 tsp Baking Soda No substitution recommended.
  • 1 tsp Baking Powder No substitution recommended.
  • 1 tsp Kosher Salt Substitution: Table salt can be used if measured correctly.
  • 2 cups Old Fashioned Oats Substitution: Instant oats can be used, but the texture will differ.
  • 1 cup Semisweet Chocolate Chips Substitution: Dark chocolate chips or milk chocolate chips may be used based on preference.

Equipment

  • Mixing bowl
  • hand mixer
  • Baking Sheets
  • Parchment paper
  • Cookie scoop

Method
 

Step‑by‑Step Instructions for Oatmeal Chocolate Chip Cookies
  1. Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream softened butter and brown sugar for about 3 minutes with a hand mixer on medium speed until light and fluffy.
  3. Add the eggs one at a time along with the vanilla extract, mixing until smooth and creamy.
  4. Sift the all-purpose flour, baking soda, baking powder, and kosher salt into the bowl and mix gently without fully combining.
  5. Fold in the old fashioned oats until evenly blended, being careful not to over-mix.
  6. Gently fold in the semisweet chocolate chips until evenly distributed.
  7. Chill the dough for at least 30 minutes if you prefer thicker cookies.
  8. Scoop dough onto prepared baking sheets with enough space in between, and bake for 10-12 minutes.
  9. Let cookies cool on baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 110mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 20mgIron: 1mg

Notes

For best results, ensure butter and eggs are at room temperature. Customize with nuts or different types of chocolate as desired.

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