Homemade Oatmeal Chocolate Chip Cookie

These homemade oatmeal chocolate chip cookies are soft, chewy, and easy to make. Combining sweet chocolate chips and hearty oats makes them a delicious treat. You only need simple ingredients like butter, sugar, eggs, flour, oats, and chocolate chips. Mix the ingredients, shape the ] dough into cookies, and bake them for about 10-12 minutes. The result is a batch of warm, comforting cookies perfect for snacking or sharing!

Ingredients Homemade Oatmeal Chocolate Chip Cookie

• 1 cup (225g) butter, softened
• 1 cup (200g) brown sugar
• 1/2 cup (100g) white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3 cups (270g) rolled oats
• 1 cup (175g) chocolate chips

Steps:

Bake:

Bake for 10-12 minutes, or until the cookies turn golden brown at the edges. Let them cool on the baking sheet for a few minutes, then transfer to a cooling rack.

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Heat the oven:

Preheat your oven to 350°F (175°C).

Mix the sugars and butter:

In a large bowl, cream the softened butter, brown sugar, and white sugar until smooth. Add the eggs, one at a time, and beat well. Stir in the vanilla extract.

Prepare dry ingredients:

In a different bowl, combine flour, baking soda, and salt. Mix them.

Combine:

Slowly add the dry mixture to the butter-sugar mixture. Stir until it’s just combined, then fold in the oats and chocolate chips.

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Add oats and chocolate chip

Shape the cookies:

Drop spoon fuls of dough onto an ungreased baking sheet, spaced evenly apart.

NOTS

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
• Chilling the dough is optional but it creates a cookie that spreads out less, concentrates the flavor, and dehydrates the dough a bit as well.
• Toasted walnuts make an excellent addition to this cookie. Try adding 1/2 to 1 cup of chopped nuts.
• Your cookies are done when the edges start to brown, The centers will not be raw but aren’t fully set either.
• Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4 days. (See step 3.) Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on 
• Molasses: 1 Tablespoon of molasses helps give these cookies incredible flavor. Be sure to use dark molasses (do not use blackstrap; I prefer Grandma’s brand). If you don’t have any, simply leave it out. Do not replace it with anything else. Likewise, cinnamon adds flavor as well. Not necessary, but it sure is tasty!
• Chocolate Chips: I like using 1 and 1/4 cups regular-size chocolate chips and 1/2 cup mini chocolate chips. Varying sizes ensure more chocolate in each bite. You can, of course, just use 1 and 3/4 cups regular-size chocolate chips. You can even try 1 cup of chocolate chips and 3/4 cup raisins. Yum!

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 20g | Protein: 1.5g | Fat: 67g | Saturated Fat: 3g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 93mg | Potassium: 51mg | Fiber: 0.6g | Sugar: 10g | Calcium: 5mg | Iron: 1.7mg