Soft Chewy Oatmeal Chocolate Chip Cookies

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Chewy, crisp Oatmeal Chocolate Chip Cookies are a classic cookie that no one can resist.

Chewy Oatmeal Cookies with Chocolate Chips

As I sit here writing this post, I’m trying to think of a single time in my life when I’ve turned down an oatmeal cookie.

There’s just something about the chewy oats, the rich brown sugar and the butter.

I have a serious love of oatmeal cookies. Oatmeal Raisin Cookies, Oatmeal Toffee Cookies, Old Fashioned Iced Oatmeal Cookies, Peanut Butter Oatmeal Cookies, and these Coconut Lover’s Oatmeal Cookies just to name a few.

Around the holidays that might turn into Orange Spice Oatmeal Cookies, Cranberry White Chocolate Chip Oatmeal Cookies, or Oatmeal Butterscotch Cookies, but a plain oatmeal chocolate chip?

Somehow they just never appealed to me, until now.

Oatmeal Chocolate Chip Cookies are a classic for a good reason.

Oatmeal Chocolate Chip Cookies

My husband requested oatmeal chocolate chip cookies this past weekend and these cookies were the result of that craving. They disappeared lightning fast and the whole family enjoyed them.

I’m now a very happy fan of Oatmeal Chocolate Chip Cookies and am sure to be making these every bit as often as I make my beloved Oatmeal Raisin Cookies.

Don’t miss all of the Gluten Free Dessert Recipes on this website.

Oatmeal Chocolate Chip Cookies
  1. Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.
  2. Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the chocolate chips and stir again.
  3. Using a medium-size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a large baking sheet lined with a parchment-lined baking sheet.
  4. Bake for 8-10 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.
  5. Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. 
Crisp and chewy Oatmeal Cookies with an abundance of chocolate chips

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Servings: 40 cookies

* Alternative Gluten-Free Ingredients

  • Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth. Add the sugars and continue beating until the mixture is light and fluffy, about 3-4 minutes. Add the eggs and vanilla and beat until smooth again.

  • Whisk together the dry ingredients. Gradually add them to the wet ingredients, half at a time. Stir until fully combined. Add the chocolate chips and stir again.

  • Using a medium-size scoop for larger cookies or a rounded tablespoon for small cookies, drop the dough onto a large baking sheet lined with a parchment lined baking sheet.

  • Bake for 8-10 minutes. Remove from the oven before the cookies are browned and when they still look soft, but not wet in the center. Let the cookies cool on the tray for at least 5 minutes; this will allow them to finish baking without overcooking.

  • Transfer to a cooling rack and then store in an airtight container. The cookies will keep well for several days. Enjoy!

Calories: 130kcal · Carbohydrates: 19g · Protein: 2g · Fat: 5g · Saturated Fat: 3g · Trans Fat: 1g · Cholesterol: 18mg · Sodium: 96mg · Potassium: 38mg · Fiber: 1g · Sugar: 11g · Vitamin A: 131IU · Vitamin C: 1mg · Calcium: 17mg · Iron: 1mg

{originally published 9/5/13 – recipe notes and photos updated 3/8/21}

Oatmeal Chocolate Chip Cookies



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