Milk Chocolate Oatmeal Cookies
Chewy, golden, and loaded with creamy milk chocolate chunks, these Milk Chocolate Oatmeal Cookies are the ultimate treat for any dessert lover. With just the right balance of rich brown sugar, hearty rolled oats, and a hint of warm cinnamon, these cookies deliver a delightful combination of textures and flavors. Perfectly soft with slightly crisp edges, they’re quick and easy to whip up in under 30 minutes, making them an ideal choice for busy bakers. Whether you’re enjoying them fresh from the oven or storing them for a sweet snack later, these oatmeal cookies are a comforting classic with a decadent chocolate twist.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 115 grams Unsalted butter
- 150 grams Brown sugar
- 50 grams Granulated sugar
- 1 piece Large eggs
- 1 teaspoon Vanilla extract
- 130 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 150 grams Rolled oats
- 150 grams Milk chocolate (chopped or chocolate chips)
Instructions
Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using a hand mixer or stand mixer until light and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl and beat until fully combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing.
Fold in the rolled oats and chopped milk chocolate (or chocolate chips) with a spatula until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look just set. Avoid overbaking for softer cookies.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies warm or allow them to cool completely before storing in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
3544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.4 g | 209% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 2051 mg | 89% | |
| Total Carbohydrate | 489.3 g | 178% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 276.7 g | ||
| Protein | 56.4 g | 113% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 504 mg | 39% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 1626 mg | 35% | |
*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.
