Oatmeal Chocolate Chip Cookies
Published Sept. 22, 2021
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- ¾cup/100 grams all-purpose flour
- ½teaspoon baking soda
- ½teaspoon fine sea salt
- 8tablespoons/114 grams unsalted butter, softened
- ½cup/94 grams packed brown sugar
- ¼cup/59 grams granulated sugar
- 1large egg, at room temperature
- 2tablespoons heavy cream or milk
- 2teaspoons pure vanilla extract
- 1¼cups/134 grams old-fashioned rolled oats
- 1cup/189 grams semi-sweet chocolate chips
- ½cup/63 grams chopped pecans or walnuts (optional)
Nutritional analysis per serving (30 servings)
127 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 9 grams sugars; 2 grams protein; 65 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
- Step 2
Whisk the flour, baking soda and salt in a small bowl. Mix the butter and both sugars in a large bowl with a wooden spoon until creamy. Beat in the egg until incorporated, then stir in the cream and vanilla.
- Step 3
Add the flour mixture and gently stir until no traces of flour remain. Add the oats, chocolate chips and nuts (if using), and fold until evenly distributed. Loosely scoop a rounded ball of dough using a measuring tablespoon or small cookie scoop and drop onto a prepared sheet. Repeat with the remaining dough, spacing the balls 2 inches apart.
- Step 4
Bake, 1 sheet at a time, until golden brown, 12 to 14 minutes. Cool on the sheet on a wire rack for 1 minute, then transfer the cookies to the rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 2 months.
Private Notes
Comments
This is essentially the recipe handed down to me from my mother. One thing it doesn't mention is, it's important to NOT overbake the cookies. These cookies puff up while they're baking and then deflate at the end, so I start watching the cookies after they've baked for about 10 minutes and as soon as the first one or two deflate I remove the pan from the oven and let them cool for 3-5 minutes on the sheet or until they're firm enough be moved to a wire rack.
If you’re torn between raisins and chocolate chips in your oatmeal cookies, try dark chocolate raisinets. The best of both worlds!
I just happened to bake these cookies last week! I got the recipe from the Quaker Oats website. If you don't have patience or time to make several dozen cookies, they say on the website you can make bar cookies by using a 9x13 inch baking pan, which is what I did and they came out great!
Fab recipe and very easy. I made a half batch, used most of a smaller egg, an eyeballed ~2-3 tbsp natural crunchy peanut butter (skipped adding any cream or milk), and a mix of some milk chocolate chips, some finely chopped Cadbury Bournville (which is around 60% dark chocolate I believe), and a few squares of some Nespresso dark chocolate with caramelised cocoa nibs (basically kept adding whatever chocolate I could find til it added up to the right weight!) - came out divine and I think the mix of chips and different sized chopped up bits of chocolate made them even nicer!
@Emily and just to add baked for exactly 10 minutes at the suggested temp. Have refrigerated half the dough, looking forward to trying some later in the week with chilled dough!
Made EXACTLY AS WRITTEN with 1/2 whole wheat pastry flour and added shredded unsweetened coconut along with chocolate chips.
For those with allergies here’s what I have tried to make them GF, egg free and cane sugar free: Flour sub in GF mix Egg sub in bobs red mill egg replaced Sugar replace with 1/2 cup maple sugar and 1/4 cup date sugar Seemed to turn out well so sharing in case helpful!