Ultimate Oatmeal Chocolate Chip Cookies
Prepare to elevate your cookie game with the *Ultimate Oatmeal Chocolate Chip Cookies*—a perfect blend of hearty rolled oats, melty semisweet chocolate, and a hint of warm cinnamon spice. These cookies strike the ideal balance between chewy and soft, with an irresistible golden-brown edge. Made with simple pantry staples like brown sugar, butter, and vanilla extract, this recipe comes together in just 15 minutes of prep time, making it an easy yet impressive treat for any occasion. Optional chopped nuts, such as pecans or walnuts, add a delightful crunch for those who love a nutty twist. Perfect for dessert, snack time, or as a cozy homemade gift, these oatmeal chocolate chip cookies guarantee smiles with every bite. Keywords: oatmeal chocolate chip cookies, best cookies recipe, easy cookie recipe, chewy oatmeal cookies, homemade cookies.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup (softened) Unsalted butter
- 1 cup (packed) Brown sugar
- 0.5 cup Granulated sugar
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Rolled oats
- 1.5 cups Semisweet chocolate chips
- 0.5 cup Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a large mixing bowl, use an electric mixer to cream 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. Mix in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
Stir in the rolled oats, semisweet chocolate chips, and optional chopped nuts with a spatula or wooden spoon until evenly distributed throughout the dough.
Using a medium cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges turn golden brown and the centers look slightly underbaked (they will firm up as they cool).
Remove the cookies from the oven and allow them 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 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.2 g | 17% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 102 mg | 4% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 18.5 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 113 mg | 2% | |
*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.
