Oh, the nostalgia wrapped up in a warm, chewy oatmeal chocolate chip cookie! Imagine biting into one, with just the right mix of gooey chocolate and hearty oats—it’s like a hug from your childhood self, only tastier. I like to think of these as the perfect comfort food for a rainy afternoon or, honestly, whenever the “cookie monster” in me roars.
Steps
- In a large bowl, mix together the flour, baking soda, and salt until well combined. Set this dry mixture aside for later use.
- In the bowl of a stand mixer, blend the room-temperature butter with both granulated and light-brown sugars. Beat the mixture on medium speed until it becomes light and fluffy.
- Lower the mixer speed and add in the vanilla extract and egg. Continue mixing until everything is well incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until almost combined. Stir in the rolled oats and chocolate chips until fully mixed.
- Chill the cookie dough for at least one hour or overnight for better flavor and texture. Meanwhile, preheat your oven to 375°F (190°C).
- Use a small ice cream or cookie scoop to portion out the dough, placing tablespoon-sized balls on a parchment-lined baking sheet about 2 inches apart.
- Bake the cookies for 8 to 10 minutes, or until the edges turn golden brown while the centers remain soft. Allow them to cool on the baking sheet for 1 to 2 minutes before transferring to a wire rack to cool completely.
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon (3g) baking soda
- 1/2 teaspoon (5g) salt
- 1/2 cup (113g) unsalted butter, at room temperature
- 1/3 cup (65g) granulated sugar
- 2/3 cup (140g) packed light-brown sugar
- 2 teaspoons (10mL) pure vanilla extract
- 1 large egg
- 1 1/2 cups (135g) rolled oats
- 1 cup (150g) semisweet chocolate chips
Nutritional Values
Calories: 4080kcal | Carbohydrates: 480g | Protein: 36g | Fat: 1608g | Saturated Fat: 72g | Polyunsaturated Fat: 60g | Monounsaturated Fat: 48g | Trans Fat: 24g | Sodium: 2232mg | Potassium: 1224mg | Fiber: 14.4g | Sugar: 240g | Calcium: 120mg | Iron: 40.8mg
FAQ
- How should I store leftover cookie dough?
- To save some dough for later use, wrap it tightly to eliminate air pockets. It can be stored in the fridge for up to a week or in the freezer for two months. When you’re ready to bake, refrigerated dough can be used immediately, while frozen dough should be transferred to the fridge for a few hours or overnight before baking.
- How long will the baked cookies remain fresh?
- These oatmeal chocolate chip cookies can stay fresh in an airtight container for up to two weeks. If you freeze them, they will last for about two months. However, like most cookies, they are at their best when eaten soon after baking.
- Can I use salted butter in the recipe?
- Yes, you can substitute salted butter for unsalted butter. Just remember to reduce the additional salt in the recipe by 1/4 teaspoon to balance the flavors.
- What type of oats should I use for these cookies?
- Rolled or old-fashioned oats are recommended for this recipe as they provide a better texture and “chew” compared to quick oats. However, if necessary, quick oats can be used as a substitute.
- Are there any suggested additions to the cookie recipe?
- Absolutely! You can enhance the flavor by adding 1/2 to 1 cup of toasted walnuts for a nutty crunch. Alternatively, try using chocolate chunks or roughly chopped chocolate for a more rustic appearance and larger pockets of chocolate.
Tips
- Use a kitchen scale to measure your flour for accuracy. If you don’t have a scale, fluff the flour with a spoon, lightly spoon it into your measuring cup, and level it with a knife.
- Chilling the dough before baking is optional but beneficial. It helps the cookies spread less, enhances the flavor, and slightly dehydrates the dough.
- For added texture and flavor, consider mixing in 1/2 to 1 cup of toasted walnuts or serving the cookies with vanilla ice cream.
- If you prefer a rustic look with larger chocolate pools, try using chopped chocolate chunks instead of standard chocolate chips.
Equipment
- Stand Mixer
- Baking Sheets
- Small Cookie Scoop (or small ice cream scoop)
- Parchment Paper
- Kitchen Scale (for measuring flour)
