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–+ servings
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies: Thick, Chewy, and Irresistible

Enjoy these thick and chewy oatmeal chocolate chip cookies that are easy to make and customizable with your favorite mix-ins.
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Prep Time 15 minutes
Cook Time 9 minutes
Cooling Time 15 minutes
Total Time 39 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Substitute with coconut oil for a dairy-free option.
  • 3/4 cup Granulated Sugar Coconut sugar can provide a different sweetness.
  • 3/4 cup Light Brown Sugar Use dark brown sugar for a more robust flavor.
  • 1 large Egg Substitute with a flax egg for a vegan version.
  • 2 teaspoon Vanilla Extract Use pure vanilla for better flavor impact.
  • 1 cup Unbleached Flour Swap with whole wheat flour for a healthier option.
  • 1 teaspoon Baking Soda Ensure freshness for effective results.
  • 1/2 teaspoon Kosher Salt Sea salt can work as an alternative.
For the Texture
  • 2 cup Quick Oats Rolled oats can be used, though the texture will slightly differ.
  • 1 cup Semi-Sweet Mini Chocolate Chips Substitute with dark chocolate chips for a richer taste.
  • 1/2 cup Pecans Any nuts can be swapped based on preference.

Equipment

  • Oven
  • Mixing Bowl
  • Baking Sheet
  • parchment paper
  • Scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until smooth and light in color, about 2-3 minutes.
  3. Add the egg and vanilla extract, and blend until fully combined.
  4. In a separate bowl, whisk together unbleached flour, baking soda, and kosher salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
  5. Fold in the quick oats, mini chocolate chips, and crushed pecans gently.
  6. Using a 3-tablespoon scoop, portion out the cookie dough into balls and place them about 3 inches apart on the prepared baking sheet.
  7. Bake the cookies for 8-9 minutes until the edges are golden brown and the centers remain soft.
  8. Optional: Top with additional crushed pecans immediately after removing from the oven.
  9. Allow cookies to cool on the baking sheet for 10-15 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and accurate measurements. Consider chilling the dough for thicker cookies.

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