Soft and chewy cookies made with rolled oats and dark chocolate chips; what can be more delicious. A tantalizing chewiness because of a perfect balance of hearty oats, and decadent chocolate chips that melt in your mouth with every bite.
The recipe for this cookie came from Sally’s Baking Recipes. You can make this truly tested oatmeal chocolate cookie recipe and give it your personal twist by adding dried fruits, nuts or other spices. Have fun.
Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Butter – salted or unsalted, whatever you prefer.
- Brown sugar – this can be dark or light brown sugar.
- Granulated sugar
- Egg
- Molasses – gives the cookies an little bit of color, moisture and extra flavor.
- Vanilla extract
- All-purpose flour
- Baking soda
- Cinnamon
- Salt
- Rolled oats
- Chocolate chips – I used dark chocolate, but semi-sweet or a combination of the two will do as well. The size of the chocolate does matter as well; the small the chips the more divided over each cookie. A combination of mini and regular chips ensures chocolate in every bite as well as a bigger chunk for the lucky ones.
Alternative Ingredients
- Dry fruits that pair well with oats is raisins.
- Add nuts like pecan, walnuts.
- M&Ms as a chocolate alternative.
- Sprinkle the cookies with coarse sea salt, when they come out of the oven.
How to Make Oatmeal Chocolate Chip Cookies
Step 1 – Beat the softened butter with both sugars (brown and granulated) until creamy.
Step 2 – Add whole egg, vanilla extract and molasses and beat again, until combined.
Step 3 – Mix dry ingredients: flour, cinnamon, baking soda and salt, and transfer this to the bowl and mix to combine on low speed.
Step 4 – Add rolled oats and chocolate chips and mix.
Place bowl in the fridge for about 30 minutes.It will give the wet ingredients a chance to hydrate the dry ingredients for a more cohesive dough that is less sticky and easier to handle.
Step 5 – Scoop cookie dough with a large cookie/ice scoop or with tablespoons and place the balls of dough on a lined baking sheet. You should be able to make about 10 cookies that will become 3-3.5 inches in diameter when baked.
Step 6 – Place the baking sheet in an oven (350 degrees F) and bake for about 15 minutes. The sides should be lightly browned, while the centers are still soft.
Remove the cookies from the oven and allow to cool on the baking sheet for a few minutes. Then transfer to a wire rack and allow them to cool completely.
Another Oatmeal Cookie You May Like
Oatmeal Chocolate Chip Cookies
Ingredients
- 1/2 cup butter room temperature
- 1/2 cup brown sugar light or dark
- 1/4 cup granulated sugar
- 1 egg
- 1/2 tablespoon dark molasses
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1.5 cups old-fashioned rolled oats
- 3/4 cups chocolate chips dark, semi-sweet or a combination
Instructions
- Beat softened butter with both sugars (brown and granulated) until creamy in bowl.
- Add a whole egg, vanilla extract and molasses and beat again, until combined.
- Mix dry ingredients: flour, cinnamon, baking soda and salt, and add to the bowl and mix to combine on low speed.
- Add rolled oats and chocolate chips and mix.
- Place bowl in the fridge for about 30 minutes, so it is easier to handle and less sticky.
- Preheat the oven to 350 degrees.
- Scoop cookie dough with a large cookie/ice scoop (2 1/4 inch) or with tablespoons and place the balls of dough on a lined baking sheet. You should be able to make about 10 cookies of 3-3.5 inches in diameter when baked.
- Place the baking sheet in the oven and bake for about 15 minutes. The sides should be lightly browned, while the centers are still soft.
- Remove the cookies from the oven and allow to cool on the baking sheet for a few minutes. Then transfer to a wire rack and allow them to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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