Oatmeal Chocolate Chip Cookies
Classic Cookie Combo of Chocolate Chip and Oatmeal. The best of both worlds in a simple recipe. Perfect for a crowd or a weeknight sweet treat.
Every now and then after Leah goes to bed, I’ll make a batch or 1/2 batch of chocolate chip cookies. It’s my absolute favorite comfort dessert. But this night I was feeling fancy. Also, is it sad that feeling fancy now consists of adding oatmeal to chocolate chip cookies? Oh man, I love my life.
Back to the cookies. These are yummy. Added a little cinnamon as well just because oatmeal needs cinnamon. And these turned out to be yummy little gems.I was going to add nuts, but I didn’t want to send Dave over the edge. He is not a fan.
If you are feeling like you want to get a little fancy, but not too fancy. Like weeknight cookie type fancy then these are your cookie, my friend.
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Oatmeal Chocolate Chip Cookies
Lolo's Desserts | July 2020
- prep time: 20 minutes
- cook time: 12 minutes
- total time: 32 minutes
Ingredients:
1 cup all-purpose flour
½ teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter, softened to room temperature
½ cup brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 and ½ cups old-fashioned rolled oats
1 cup semisweet chocolate chips
Instructions:
Preheat oven to 350 degrees. Line two large baking sheets with parchment paper, Silpat or spray with nonstick spray and set aside.
In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
In a bowl of a stand mixer, beat the butter, brown sugar, and granulated sugar for about 1-2 minutes or until light and fluffy. Mix in the egg and vanilla extract, scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.
Using a 2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake at for 10-12 minutes or until the tops of the cookies are set.
Cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.
- Serving: 12
- Fat: 14g
- Calories: 270
