Oatmeal Chocolate Chip Cookies Recipe
I took my popular recipe for oatmeal chocolate chip cookies and gave it an upgrade, making the cookies spread less and come out chewier. The final product: a foolproof recipe for thick, chocolatey, chewy oatmeal cookies!
Servings: 24 cookies
Ingredients
- 1 ½ cups all-purpose flour 180 grams
- 3 cups old fashioned rolled oats 267 grams
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp cinnamon
- ½ tsp salt
- 1 ½ cups semi-sweet chocolate chips 255 grams
- 1 cup unsalted butter room temperature, 226 grams
- 1 cup brown sugar packed, 213 grams
- ½ cup granulated sugar 99 grams
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- In a mixing bowl, combine the all-purpose flour, oats, baking powder, baking soda, cinnamon, salt and 1 cup of chocolate chips. Reserve the remaining ½ cup chocolate chips for the outside of the dough balls.
- In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on medium speed for 1-2 minutes.
- Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined. The dough will be thick.
- Use a cookie scoop to drop dough balls on a silicone mat lined baking sheet. Press the remaining chocolate chips into the dough balls. Place the cookies about 3 inches apart on a silicone lined baking sheet and refrigerate for 15 minutes. You can chill them longer for a thicker, chewier cookie.
- Preheat the oven to 350ºF. Bake for 11-12 minutes. The cookies will look underbaked when you pull them out of the oven, but they will continue to bake on the hot cookie sheet.
Nutrition
Serving: 1cookie | Calories: 257kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 155mg | Potassium: 130mg | Fiber: 2g | Sugar: 17g | Vitamin A: 265IU | Vitamin C: 0.003mg | Calcium: 41mg | Iron: 2mg