Oatmeal Chocolate Chip Cookies
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why make this recipe
Oatmeal chocolate chip cookies are a delicious twist on a classic treat. They are chewy, sweet, and packed with flavor. This recipe is perfect for those who want a healthy hint in their cookies with the goodness of oats. Plus, the addition of chocolate chips makes them extra special! These cookies are easy to make, and the combination of ingredients offers a delightful taste experience. They are fantastic for sharing with friends and family or enjoying with a glass of milk.
how to make Oatmeal Chocolate Chip Cookies
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)
Directions:
- In a medium bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, combine the room temperature butter with both sugars. Beat on medium speed until the mixture is light and fluffy.
- Reduce the speed to low, then add the salt, vanilla extract, and the egg. Beat until everything is mixed well, about 1 minute.
- Add the flour mixture and mix until almost combined.
- Stir in the rolled oats and chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for one hour to overnight.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Using a small ice cream scooper (about two tablespoons), drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake the cookies until they are golden around the edges but still soft in the center, about 8 to 10 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for 1 to 2 minutes. Then transfer them to a wire rack to cool completely.
how to serve Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are delicious warm from the oven or at room temperature. They are perfect for dessert after dinner or as a snack anytime. You can serve them with a cold glass of milk, coffee, or even a scoop of ice cream for an extra treat.
how to store Oatmeal Chocolate Chip Cookies
Store leftover cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for longer, you can freeze the cookies. Place them in a freezer-safe bag or container and store them in the freezer for up to three months. Thaw them at room temperature before enjoying.
tips to make Oatmeal Chocolate Chip Cookies
- Make sure your butter is at room temperature for easy mixing.
- Don’t skip the chilling step; this helps the cookies hold their shape.
- For added flavor, try using dark chocolate chips or mixing in some nuts.
- Keep an eye on the cookies while they bake to avoid overcooking.
variation
You can customize these cookies by adding different ingredients such as dried fruits, nuts, or different types of chocolate. You can also replace some of the oats with coconut flakes for a tropical twist!
FAQs
1. Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture of the cookies may be a little different.
2. How can I make these cookies healthier?
Try using whole wheat flour instead of all-purpose flour and reducing the sugar slightly. You can also add more oats or nuts for added fiber.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough and chill it in the refrigerator for up to 2 days before baking. Just scoop and bake when you’re ready.
Oatmeal Chocolate Chip Cookies
Ingredients
Method
- In a medium bowl, whisk together the flour and baking soda; set aside.
- In a large bowl, combine the room temperature butter with both sugars. Beat on medium speed until the mixture is light and fluffy.
- Reduce the speed to low, then add the salt, vanilla extract, and the egg. Beat until everything is mixed well, about 1 minute.
- Add the flour mixture and mix until almost combined.
- Stir in the rolled oats and chocolate chips until evenly distributed.
- Chill the dough in the refrigerator for one hour to overnight.
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Using a small ice cream scooper (about two tablespoons), drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake the cookies until they are golden around the edges but still soft in the center, about 8 to 10 minutes.
- Remove from the oven and let the cookies cool on the baking sheet for 1 to 2 minutes. Then transfer them to a wire rack to cool completely.
