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An oatmeal chocolate chip cookie next to some oats and chocolate chips on a piece of parchment paper.
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Oatmeal Chocolate Chip Cookies

These delicious oatmeal chocolate chip cookies have JUST the right combination of crisp on the outside, chewy on the inside amazingness and of course big notes of chocolate butter and just the right hit of salt.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 24 Cookies
Calories 170kcal
Author John Kanell

Equipment

Ingredients

INGREDIENTS

  • 1 cup all-purpose flour 120g
  • 1/2 tsp baking soda 3g
  • 1/2 tsp salt 5g
  • 1/2 cup unsalted butter room temperature, 113g
  • 1/3 cup granulated sugar 65g
  • 2/3 cup light-brown sugar 140g, packed
  • 2 tsp pure vanilla extract 10mL
  • 1 large egg
  • 1 1/2 cups rolled oats 135g
  • 1 cup semisweet chocolate chips 150g

Instructions

  • In a medium bowl, whisk together the flour and baking soda; set aside.
  • Combine the butter with both sugars; beat on medium speed until light and fluffy.
  • Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
  • Add flour mixture; mix until almost combined.
  • Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
  • Preheat oven to 375 degrees.
  • Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
  • Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
  • Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.

Video

Notes

  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
  • Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
  • Your cookies are done when the edges start to brown, The centers will not be raw but they aren't fully set either.

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 20g | Protein: 1.5g | Fat: 67g | Saturated Fat: 3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 93mg | Potassium: 51mg | Fiber: 0.6g | Sugar: 10g | Calcium: 5mg | Iron: 1.7mg