Chewy Chocolate Chip Oatmeal Cookies
Indulge in the ultimate cookie experience with these Chewy Chocolate Chip Oatmeal Cookies, a perfect blend of hearty oats, rich semi-sweet chocolate chips, and a hint of warm cinnamon. These cookies are delightfully soft and chewy, thanks to the combination of creamy unsalted butter and brown sugar, while a dash of vanilla extract elevates their flavor profile. Optional chopped walnuts add a satisfying crunch if you're feeling adventurous. Ready in just 25 minutes, including prep and bake time, these cookies make for an easy homemade treat that feels both nostalgic and gourmet. They’re perfect for a midday snack, dessert, or as a gift to share with friends and family. Simple to make and utterly irresistible, these cookies are the ultimate comfort food you’ll want to bake again and again.
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1.5 cups Semi-sweet chocolate chips
- 1 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
Add eggs to the bowl one at a time, mixing well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
Stir in the rolled oats, semi-sweet chocolate chips, and chopped walnuts (if using) using a spatula or wooden spoon until evenly distributed in the dough.
Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set and the centers look slightly underbaked. Do not overbake to ensure a chewy texture.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
5460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 273.8 g | 351% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2639 mg | 115% | |
| Total Carbohydrate | 731.6 g | 266% | |
| Dietary Fiber | 54.6 g | 195% | |
| Total Sugars | 388.1 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 439 mg | 34% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 1971 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
