Oatmeal Chocolate Chip Cookies Recipe
Daily Value: 29%
Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||61µg||15%|
|Fatty acids, total monounsaturated||8g||0%|
|Fatty acids, total polyunsaturated||2g||0%|
Exclusive from The Daily Meal
I love chocolate chip cookies. I have rarely looked one in the face and turned it down. But everyone needs a little variety now and again, and oatmeal chocolate chip cookies provide just that. These are melty, with bittersweet dark chocolate, chewy dough, and, a surprise nutty oat flavor that makes you think these cookies are actually healthy! (Well, oats are good for you, so there’s that justification.)
These are fun and easy to make and are crazy delicious when dunked in ice-cold milk. They look particularly cute stacked in a mason jar and given as homemade gifts or party favors — give them out with an individual-sized carton of milk and your job is done!
- 1/2 cup plus 1 tablespoon butter, at room temperature
- 3/4 cup sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- Pinch of salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon baking powder
- 1 cup quick-cooking oats
- 1 cup dark chocolate chips
- 1 tablespoon milk or water (if needed)
Preheat the oven to 375 degrees.
In a medium-sized bowl, mix the butter, sugar, egg, and vanilla extract together until well combined and smooth. Add the flour, salt, cinnamon, and baking powder, mixing until well combined. Then, mix in the oats followed by the chocolate chips.*
Line a baking sheet with parchment paper and begin to spoon out small balls of dough. Bake for 12-14 minutes, or until a toothpick can come out virtually clean (a little melted chocolate doesn’t count). Remove from the oven, and serve.
Recipe DetailsServings: 6
Total time: 1 hour
Special Designations: Kid-friendly
Notes and Substitutions:
*Note: If the dough seems a little dry before you start to spoon it onto your baking sheet, add either a teaspoon of milk or water.
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