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–+ servings
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies: Thick, Chewy Family Faves

Delight in these Oatmeal Chocolate Chip Cookies that are thick, chewy, and perfect for any occasion.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 15 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • ½ cup Unsalted Butter Coconut oil can be a great dairy-free substitute.
  • ½ cup Granulated Sugar Avoid substitutions for the best taste.
  • ½ cup Light Brown Sugar Substitute with dark brown sugar for a richer taste.
  • 1 large Egg A flax egg works well for a vegan alternative.
  • 1 teaspoon Vanilla Extract Opt for pure extract for the best aroma.
  • 1 ½ cups Unbleached Flour Use a precise measurement to prevent density.
  • 1 teaspoon Baking Soda Ensure it's fresh for optimal rise.
  • ½ teaspoon Kosher Salt You can swap for sea salt if needed.
  • 1 ½ cups Quick Oats Rolled oats can be a substitute but may alter the cookie’s consistency.
For the Chocolaty Goodness
  • 1 cup Semi-Sweet Mini Chocolate Chips Try milk or dark chocolate chips for variation.
  • ½ cup Crushed Pecans Substitute with walnuts or simply omit for a nut-free version.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until smooth and fluffy.
  3. Add the egg and vanilla extract to the mixture, mixing at low speed until fully combined.
  4. Whisk together the flour, baking soda, and kosher salt in a separate bowl; then gradually add to the wet ingredients.
  5. Fold in the quick oats, chocolate chips, and crushed pecans into the dough.
  6. Use a cookie scoop to place dough balls on the prepared baking sheet, spacing them about 3 inches apart.
  7. Bake in the preheated oven for 8-9 minutes until the edges turn golden brown.
  8. Sprinkle additional crushed pecans on top if desired and let cool on the baking sheet for 10-15 minutes.
  9. Transfer the cookies to a wire rack to cool completely before enjoying or storing.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For optimal cookies, use room temperature ingredients and accurate measurements.

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