Description
These Soft and Chewy Oatmeal Chocolate Chip Cookies are a delightful treat with a perfect balance of oats, chocolate chips, and warm spices. They are easy to make and even easier to enjoy!
Ingredients
Scale
Dry Ingredients:
- 1 cup (125 grams) all-purpose flour, spooned and leveled
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 and ½ cups (150 grams) old-fashioned rolled oats
Wet Ingredients:
- ½ cup (115 grams) unsalted butter, softened
- ½ cup (100 grams) light brown sugar, packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
Additions:
- 1 cup (190 grams) semisweet chocolate chips
Instructions
- Prepare Your Dry Ingredients – In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt until well combined.
- Add the Oats – Stir in the old-fashioned rolled oats and set this mixture aside.
- Cream the Butter and Sugars – Beat the softened butter, light brown sugar, and granulated sugar together until light and fluffy.
- Incorporate Wet Ingredients – Mix in the egg and vanilla extract.
- Combine Dry and Wet Ingredients – Add the flour and oat mixture to the butter mixture, mixing until just combined.
- Add Chocolate Chips – Mix in the chocolate chips until evenly distributed.
- Chill the Dough – Refrigerate the dough for at least 30 minutes.
- Preheat and Prepare – Preheat oven to 350°F (177°C) and line baking sheets.
- Shape the Cookies – Portion the dough onto the baking sheets.
- Flatten Slightly – Gently press down each ball of dough.
- Bake to Perfection – Bake at 350°F (177°C) for 10-13 minutes.
- Cool Properly – Allow to cool before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg