Oatmeal Choco Chip Cookies
Chewy, golden, and irresistibly sweet, these Oatmeal Choco Chip Cookies strike the perfect balance between wholesome and indulgent. Made with hearty old-fashioned rolled oats, a hint of warm cinnamon, and just the right sprinkle of semi-sweet chocolate chips, these cookies deliver a soft and tender bite every time. With a quick 15-minute prep and just 10 minutes in the oven, they’re ideal for satisfying your dessert cravings in a snap. The combination of brown sugar and granulated sugar creates a rich caramel-like sweetness, while the touch of vanilla enhances the cozy flavors. Perfect as an afternoon treat, lunchbox addition, or post-dinner dessert, these oatmeal chocolate chip cookies are a deliciously nostalgic classic the whole family will love. Bake a batch today to fill your kitchen with the comforting aroma of homemade goodness!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1.5 cups Old-fashioned rolled oats
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
In a medium-sized bowl, whisk together the all-purpose flour, rolled oats, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
Beat in the egg and vanilla extract, mixing until well combined.
Gradually add the dry ingredients from the flour mixture to the wet ingredients, mixing on low speed until just incorporated.
Stir in the chocolate chips by hand using a spatula or wooden spoon, ensuring they are evenly distributed in the dough.
Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 8-10 minutes, or until the edges are golden brown and the centers look slightly underbaked (they will firm up as they cool).
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
3475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1381 mg | 60% | |
| Total Carbohydrate | 504.4 g | 183% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 309.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 239 mg | 18% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 846 mg | 18% | |
*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.
