Chocolate Chip Oatmeal Cookies King Arthur Flour
Soft, chewy, and bursting with rich chocolatey goodness, these Chocolate Chip Oatmeal Cookies from King Arthur Flour are the ultimate crowd-pleaser. Combining the heartiness of old-fashioned rolled oats, the sweetness of semi-sweet chocolate chips, and the warm aroma of cinnamon, this recipe creates cookies that are both comforting and indulgent. Made using King Arthur Unbleached All-Purpose Flour for a reliable texture, the dough comes together in just 15 minutes and bakes to perfection in under 12. Whether you opt to add a handful of chopped nuts for extra crunch or keep it classic, these cookies are ideal for snacks, dessert platters, or a cozy treat alongside a glass of milk. Perfectly balanced between soft centers and golden crispy edges, these oatmeal chocolate chip cookies are sure to become your go-to recipe for homemade goodness.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.5 cups semi-sweet chocolate chips
- 1 cup optional chopped nuts (e.g., walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the oats, followed by the chocolate chips, and nuts if using, until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly underbaked, but they will set as the cookies cool.
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 the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.9 g | 13% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 24 mg | 8% | |
| Sodium | 68 mg | 3% | |
| Total Carbohydrate | 22.1 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 12.5 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 14 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 56 mg | 1% | |
*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.
