Nut-Free Oatmeal Chocolate Chip Cookies
These nut-free oatmeal chocolate chip cookies are the perfect blend of chewy, buttery oats and rich, melt-in-your-mouth chocolate, making them an irresistible treat for cookie lovers of all ages. Made with old-fashioned rolled oats for a hearty texture and a touch of cinnamon for a warm, comforting flavor, these cookies are delightfully rustic while remaining wonderfully indulgent. The recipe skips nuts entirely, making it a great option for those with allergies or anyone seeking a nut-free dessert. Ready in under 35 minutes, these cookies are quick, easy, and ideal for everything from after-school snacks to holiday cookie swaps. Whether enjoyed fresh out of the oven or stored in an airtight container for later, these nut-free oatmeal chocolate chip cookies are guaranteed to satisfy your sweet cravings!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together using an electric mixer on medium speed until creamy and well-combined, about 2-3 minutes.
Add the large eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Stir in the old-fashioned rolled oats and semi-sweet chocolate chips using a spatula until evenly distributed through the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring about 2 inches of space between each cookie.
Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden brown around the edges.
Remove from the oven and allow the cookies to cool on the baking 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 one week.
Nutrition Facts
Calories |
5247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 216.5 g | 278% | |
| Saturated Fat | 118.9 g | 594% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2648 mg | 115% | |
| Total Carbohydrate | 830.7 g | 302% | |
| Dietary Fiber | 52.9 g | 189% | |
| Total Sugars | 488.3 g | ||
| Protein | 84.2 g | 168% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 376 mg | 29% | |
| Iron | 28.2 mg | 157% | |
| Potassium | 1525 mg | 32% | |
*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.
