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Oatmeal Chocolate Chip Cookies

Thick and Chewy Oatmeal Chocolate Chip Cookies You’ll Love

Try these delightful Oatmeal Chocolate Chip Cookies for a sweet, chewy treat that's perfect for any gathering.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 15 minutes
Total Time 39 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Mixture
  • 1 cup unsalted butter Can use coconut oil or margarine as a dairy-free option.
  • 0.5 cup granulated sugar Can be reduced for a less sweet cookie.
  • 0.5 cup light brown sugar Can use dark brown sugar for a richer taste.
  • 1 large egg Flax egg can be used for a vegan version (1 tablespoon flaxseed meal + 2.5 tablespoons water).
  • 1 teaspoon vanilla extract Almond extract can be used for a different flavor profile.
  • 1.5 cups unbleached flour Whole wheat flour can be used for a healthier alternative.
  • 1 teaspoon baking soda Ensure freshness for proper rising.
  • 0.5 teaspoon kosher salt Can use sea salt as an alternative.
For Texture and Flavor
  • 2 cups quick oats Rolled oats can be used, but the texture will vary.
  • 1 cup semi-sweet mini chocolate chips Use dark chocolate chips for a richer taste.
  • 1 cup pecans (crushed) Walnuts or almonds can be used as alternatives.

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • Hand Mixer
  • Cookie scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, combine butter, granulated sugar, and light brown sugar. Beat on medium speed until smooth and creamy, about 2–3 minutes.
  3. Add egg and vanilla extract. Mix on low speed until fully blended, scraping down the sides of the bowl as needed.
  4. In a separate bowl, whisk together flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  5. Gently fold in oats, chocolate chips, and crushed pecans until evenly distributed.
  6. Using a cookie scoop, drop dollops of dough onto the prepared baking sheet, spacing them about 3 inches apart.
  7. Bake for 8–9 minutes until golden brown on the edges, with slightly soft centers.
  8. Sprinkle additional pecans on top immediately after baking, if desired.
  9. Cool the cookies on the baking sheet for 10–15 minutes before transferring them to a cooling rack.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 27gProtein: 3gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 1mg

Notes

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or cookie dough for easy baking later.

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