Description
Indulgent Chewy Chocolate Chip Oatmeal Cookies blend classic comfort with irresistible sweetness, promising a delightful journey through nostalgic flavors. Crisp edges, gooey centers, and rich chocolate make these cookies a perfect companion for milk or coffee lovers.
Ingredients
Scale
Main Components:
- 2 large eggs
- 1 1/2 cups (340 grams) semi-sweet chocolate chips
- 2 cups (180 grams) rolled oats (old-fashioned, not quick oats)
Fats and Sweeteners:
- 1 cup (227 grams) butter, softened
- 3/4 cup (150 grams) brown sugar
- 1/4 cup (50 grams) granulated sugar
Dry Ingredients and Spices:
- 1 1/2 cups (180 grams) all-purpose flour
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional)
Instructions
- Prepare the baking environment by heating the oven to 350F (175C) and lining two baking sheets with parchment paper or silicone mats.
- Create a creamy base by vigorously blending softened butter with brown and granulated sugars using an electric mixer until the mixture becomes light and airy, approximately 3-4 minutes.
- Introduce eggs and vanilla extract to the butter mixture, mixing on low speed until thoroughly integrated, occasionally scraping down the bowl’s sides to ensure even distribution.
- In a separate container, combine flour, baking soda, salt, and optional cinnamon through a whisking motion, creating a uniform dry ingredient blend.
- Gradually incorporate the dry ingredient mixture into the wet ingredients, mixing at low speed until just combined, taking care not to overmix the dough.
- Delicately fold oats and chocolate chips into the cookie dough using a spatula, ensuring even distribution without compromising the dough’s texture.
- Portion the cookie dough onto prepared baking sheets using a cookie scoop, placing rounded balls approximately 2 inches apart to allow proper expansion during baking.
- Bake the cookies for 10-12 minutes, watching for golden-brown edges and soft centers, remembering that cookies will continue to set as they cool.
- After removing from the oven, let cookies rest on baking sheets for 5 minutes before transferring to a wire rack for complete cooling and optimal texture development.
Notes
- Ensure butter is truly softened at room temperature for the fluffiest, most even cookie texture without hard butter lumps.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and create thicker, chewier cookies with deeper caramelized edges.
- For gluten-free version, swap wheat flour with a cup-for-cup gluten-free blend and add 1/4 teaspoon xanthan gum for better binding.
- Toast oats briefly in a dry skillet before adding to enhance their nutty flavor and create more complex, rich cookie profile.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg