Description
Homemade oatmeal chocolate chip cookies deliver pure comfort with classic flavors that melt hearts instantly. Crisp edges, chewy centers, and rich chocolate morsels make these cookies perfect companions for afternoon tea or midnight snacks.
Ingredients
Scale
Main Ingredients:
- 3 cups old-fashioned rolled oats
- 1 ½ cups (255 grams) semisweet chocolate chips
- 2 large eggs
Sugars:
- 1 cup (220 grams) brown sugar, packed
- ½ cup (100 grams) granulated sugar
- 1 cup (227 grams) unsalted butter, softened
Dry Ingredients and Flavorings:
- 1 ½ cups (180 grams) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Optional Add-ins:
- ½ teaspoon cinnamon
- ½ cup chopped walnuts
Instructions
- Warm the oven to a cozy 350°F (175°C), preparing baking sheets with a protective parchment paper layer.
- In a spacious mixing bowl, whip butter, brown sugar, and granulated sugar into a luxurious, airy cream with smooth, voluminous texture.
- Gently incorporate eggs into the mixture, one at a time, ensuring complete integration. Introduce vanilla extract, stirring until harmoniously blended.
- Separately, sift together flour, baking soda, salt, and optional cinnamon, creating a uniform dry ingredient base.
- Gradually fold the dry mixture into the wet ingredients, creating a cohesive dough. Tenderly mix in hearty oats, then delicately incorporate chocolate chips and optional chopped nuts.
- Using a rounded tablespoon, dollop cookie portions onto prepared sheets, maintaining generous two-inch intervals to allow for spreading.
- Slide the trays into the preheated oven, baking until cookie edges transform into a golden hue and centers appear just barely set, approximately 10-12 minutes.
- Allow cookies to rest briefly on the baking sheet, stabilizing their structure for five minutes, then transfer to a wire cooling rack to complete their transformation.
Notes
- Swap butter for coconut oil to create a dairy-free version that’s equally delicious and rich in flavor.
- Use gluten-free oats and almond flour to transform these cookies into a celiac-friendly treat without compromising texture.
- Chill the dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies with deeper caramelized edges.
- Add a sprinkle of sea salt on top right after baking to enhance the chocolate’s depth and create a gourmet-style finish that elevates the entire cookie experience.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 182
- Sugar: 11 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg