These oatmeal chocolate chip cookies are chewy, tender and very tasty! This is the only cookie recipe you need!
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Recipe details
These oatmeal chocolate chip cookies are to die. It’s packed with delicious flavors, so I love chewing everything and it’s a very easy recipe. You’re going to love them!
Taste: Sweet and the goodness of chocolate. These cookies are really tasty. Texture: These oatmeal chocolate chip cookies have a tender and chewy chocolate chunks, and a bit of crunch. Time: These delicious cookies only take 25 minutes to make. Ease of Use: This recipe is very easy and you can freeze cookies and doughs to get it anytime.
What you need
Ingredient Notes
Rolled Oats – Old fashioned oats add more texture and chew on cookies as instant oats are more broken. Unsalted Butter – Uses soft butter to facilitate mixing. Brown Sugar – We use regular granulated sugar, but brown sugar adds a richer flavor thanks to molasses. Eggs – This ingredient adds moisture and helps to bind other ingredients together. It also helps to show off cookies. Vanilla Extract – A vanilla flavor that enhances sweetness and chocolate flavor. Semi-Sweet Chocolate Chips – These non-sweet chocolate chips add just the right chocolate flavour. Walnuts – Best to be chopped and salt-free.
Add-ins and replacements
You can use your favorite chocolate as a substitute for this recipe. Even peanut butter chips work, so use the type you like. Add other flavorful toppings. To add a fun twist to this recipe, try adding pretzels, peanut butter cups, cranberries, or M&M. Replace other nuts – you can use non-walnut nuts if you like, such as pecans, almonds, macadamia nuts, etc. Using these gluten-free flour in this recipe, these oatmeal chocolate chip cookies will be perfect for those who avoid gluten. Also, make sure your oats are certified gluten-free.
How to make oatmeal chocolate chip cookies
Combine the dry ingredients. In a bowl, add flour, baking soda, salt and cinnamon. Whisk and set aside. Mix the wet ingredients. In another bowl, add softened saltless butter, brown sugar, granular sugar, eggs and vanilla extract. Mix until well mixed
Pro Tip: I love using an electric hand mixer to combine wet materials. It’s so easy and fast!
Add the oats together. Next, add the flour mixture to the wet mixture, then add the old-fashioned oats. Blend together using an electric hand mixer. Add the chocolate and nuts. Next, add the semi-sweet chocolate chips and chopped walnuts and mix with a spatula.
Scoop it onto the top. Once the cookie dough is well combined, use and scoop the medium cookies onto a baking sheet lined with parchment. bake. You can drop the cookies directly onto parchment or roll them into a bowl before baking (it’s up to you). Bake at 350 degrees Fahrenheit for about 11 minutes. Before serving, let it cool slightly and firm.
Recipe Tips
Use soft butter – this will give your cookies their delicious tenderness. If the butter is cold, it won’t blend well and leave large pieces in the dough so be soft at room temperature. Chop the walnuts into small pieces – you don’t want too large chunks of walnuts that will overwhelm the cookies, so cut them into small pieces. This also helps to make cookies come together better. Roll the dough into a bowl – this is not necessary, but it gives the cookies a uniform shape. If you’re looking for a look, this step will clean your oatmeal chocolate chip cookies. Let the cookies cool in bread. Cookies become very warm and soft when they come out of the oven. Let them cool for a few minutes before serving to prevent them from falling apart.
FAQ
Usually, baked goods like these cookies require old fashioned or quick oats. Steel cut oats are generally not recommended as they have a rough and hard texture.
With this recipe, you don’t need to refrigerate the dough unless you really need thick cookies. The colder the fabric is, the less it spreads. So it’s what you and you like.
Yes, oatmeal chocolate chip cookies are considered slightly healthier than regular chocolate chip cookies because oats are high in fiber. Fiber helps regulate blood sugar levels. This is useful in such a sweet treat.
Provide suggestions
These homemade oatmeal chocolate chip cookies are perfect for cookie platters and dessert tables. Here are some ideas provided to try.
Create this recipe in advance
Go ahead: You can pre-make these cookies and freeze them, bake them, or roll them into dough bowls.
Storage: Store these oatmeal chocolate chip cookies in airtight containers for up to 5 days at room temperature.
Freeze: These cookies can be frozen either baked or raw. Here’s how:
Roll the raw bowls, place in a single layer on a baking sheet, freeze to solid (about 2 hours), and store in a freezer bag for up to 6 months. Baked – Once the baked cookies have cooled, place them in sheet pans and freeze for 2 hours. Next, place parchment paper between each layer in an airtight container with layers of parchment paper for up to three months.
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Complete recipe instructions
Oatmeal chocolate chip cookies
Tough and soft oatmeal chocolate chip cookies and semi-sweet chocolate chips and crunchy walnuts.
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rate
Serving: 28 cookie
calorie: 171kcal
Instructions
Add 1 1/4 cup of full visual flour, 1 baking soda, 1/2 tsp salt and 1/2 tsp cinnamon to a bowl. Now whisk together and set aside.
In another bowl, add 1 cup of saltless soft butter, 3/4 cup brown sugar, 1/4 cup granulated sugar, 2 large eggs, and 1 teaspoon of vanilla extract.
Use an electric hand mixer and mix it until medium combination
I like to drop cookies directly onto parchment and bake from there, or roll them into a bowl before baking. They just look pretty like that, but it’s definitely an option. Bake cookies in the oven for about 11 minutes 350 degrees Fahrenheit. They may appear a bit covered, but they become hard after cooling.
Note
Raw – If you want to freeze the dough and bake later, roll up the dough bowl and place it in a single layer on a baking sheet, freeze until solid (about 2 hours) and store in a freezer bag up to 6 For a month. Baked – Once the baked cookies are cooled, place in a sheet pan and freeze for 2 hours, then place in an airtight container with parchment paper stacked between each layer. It can be frozen for up to 3 months.
nutrition
calorie: 171kcal | carbohydrates: 17g | protein: 3g | fat: 11g | Saturated fat: 5g | cholesterol: 29mg | sodium: 88mg | potassium: 68mg | fiber: 1g | sugar: 8g | Vitamin A: 220iu | Vitamin C: 1mg | calcium: 17mg | iron: 1mg
Hello, I’m Dina. I’m glad I stopped! I believe life is too short for bad coffee or boring meals. With an easy follow-up step-by-step recipe, you will be amazed at how quickly a healthy and delicious meal comes together. I hope you find something you enjoy!
