Chocolate Oat Chip Cookies
Delight your taste buds with these chewy, golden-brown Chocolate Oat Chip Cookies, a perfect blend of sweet indulgence and wholesome texture. Packed with hearty old-fashioned rolled oats, rich semi-sweet chocolate chips, and a hint of ground cinnamon, these cookies offer a comforting balance of flavor and chewiness in every bite. The soft and buttery dough comes together in just 15 minutes, making this recipe a quick and irresistible treat for any occasion. Whether served warm from the oven with a glass of milk or enjoyed as a midday snack, these cookies are sure to become a family favorite. Plus, they stay fresh for days or can be frozen for a rainy day, making them as practical as they are delicious. Perfect for bake sales, lunchboxes, or simply satisfying your sweet tooth!
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure 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
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and light. This can be done with a hand mixer or stand mixer fitted with a paddle attachment, for about 2-3 minutes.
Add the eggs one at a time to the mixture, beating well after each addition. Stir 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 into the wet mixture, mixing just until combined. Be careful not to overmix.
Stir in the rolled oats and chocolate chips by hand using a spatula or wooden spoon, ensuring they are evenly distributed throughout the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing about 2 inches apart to allow for spreading.
Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will set as they cool.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
Nutrition Facts
Calories |
241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.8 g | 15% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 19.4 g | ||
| Protein | 3.3 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 66 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.
