Chocolate Chip Oatmeal Cookies
Chocolate lovers will absolutely adore these Chocolate Chip Oatmeal Cookies! They have the most delicious crispy granola inspired edges with a chewy and chocolatey center.
Servings 17 cookies
Calories 248kcal
Equipment
- stand mixer with paddle attachment *OR* electric hand mixer
Ingredients
- 1 cup all-purpose flour (120 grams)
- ¾ tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 stick unsalted butter (113 grams) softened to room temperature
- ½ cup light brown sugar (100 grams)
- ½ cup granulated sugar (100 grams)
- 1 large egg at room temperature
- 1 tsp pure vanilla extract
- 2 cups old fashioned rolled oats (160 grams) gluten-free certified
- 1 ½ cups semi-sweet or bittersweet chocolate chips
FOR GLUTEN-FREE COOKIES
- 1 cup Gluten-Free Bob's Red Mill 1-to-1 Baking Flour (148 grams) in place of AP flour
Instructions
INGREDIENT PREP
- Set out butter and egg to reach room temperature. Soften butter just until you are able to leave a light indentation with your finger, but not so long that it’s shiny/greasy/melted.
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Mix well and set aside.
MAKE THE DOUGH
- Using a stand mixer (or an electric hand mixer and a large mixing bowl) Cream softened butter together with both sugars. Beat until fluffy and well incorporated, approx. 2 minutes.
- Next beat in eggs and vanilla on low speed until fully mixed and smooth.
- With mixer still running, gradually add the flour mixture until incorporated.
- Next add oats and chocolate chips. Set mixer to low, allowing the mixer to stir together your ingredients for 10 seconds or until the mix-ins have been mostly distributed. Use a spoon to stir in any loose oats. Dough will be very thick.
- Use a 3 TBSP cookie scoop to measure out 17 scoops of dough.
- Arrange scoops of dough on a parchment lined baking sheet spaced 3 inches apart to allow the cookies adequate room to spread.
- TIP: place remaining cookie dough scoops on a plate in fridge between batches for less spreading.
LET'S BAKE SOME COOKIES!
- Place baking sheet on the center rack and bake cookies until the cookies are slightly puffed and the edges are lightly golden, about 14-15 minutes. Cookies will spread to approx 3.5-4 inches diameter.
- For perfectly round cookies, you can use a small bowl or large round cookie/biscuit cutter to scoot any uneven cookies into shape. Do this while the cookies are fresh from the oven and still on the baking sheet. Simply place over the cookie you want to reshape and run along edges in a circle. GF cookies will spread a bit more but the reshaping will leave them perfect!
- Allow the cookies to cool on the baking sheet for 20 minutes before serving.
- Allowing them to fully cool will yield a chewy center and crisp granola-like edges. Delish!
- Bake remaining cookies, either using a fresh parchment lined baking sheet right away or waiting until cookies have fully cooled to bake the next round of cookies.
- Store leftover cookies in an airtight container on the counter for up to 3-4 days.
Notes
Cookie size will affect bake time. If making cookies smaller than 3 TBSP, check bake time earlier as they’ll bake faster.
Nutrition Facts below are estimated for each large 3.5-4 inch cookie using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 248kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 125mg | Potassium: 169mg | Fiber: 2g | Sugar: 18g | Vitamin A: 182IU | Vitamin C: 0.1mg | Calcium: 69mg | Iron: 1mg
