Soft and Chewy Oatmeal Chocolate Chip Cookies
These soft and chewy oatmeal chocolate chip cookies are made with brown sugar, old fashioned oats, chopped walnuts & lots of chocolate chips for the perfect bakery-style cookie. You'll love how easy they are to make
Servings 20 Cookies
Calories 261kcal
Equipment
- Baking Sheets
Ingredients
- 1 and ⅓ cup all-purpose flour*
- ¾ teaspoon baking soda
- ½ to 1 teaspoon cinnamon to taste
- ¼ teaspoon salt
- ¾ cup unsalted butter melted and cooled to room temperature
- ¾ cup packed brown sugar light or dark
- ½ cup granulated sugar
- 1 tablespoon honey
- 1 tablespoon vanilla
- 1 large egg
- 2 and ¼ cups old-fashioned oats*
- 1 and ¼ cup chocolate chips your favorite kind
- ½ cup chopped walnuts optional but recommended
Instructions
- In a large bowl whisk together the flour, cinnamon, baking soda & salt.
- In a separate bowl beat together the melted butter and sugars using an electric mixer.
- Beat in the honey, vanilla and egg until smooth.
- Turn the mixer down to low and carefully beat in the flour mixture into the butter mixture until almost combined.
- Add in the oats and beat on medium speed until combined.
- Then turn off the mixer and stir in 1 cup of the chocolate chips and the chopped walnuts.
- Form the dough into balls about 3 tablespoons of batter each . Flatten slightly, set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
- When you're ready to bake, preheat the oven to 350F degrees. Line your baking sheets with parchment paper or a silicone baking mat and place the cookies at least 2 inches apart.
- Bake 1 cookie sheet at a time for 12-14 minutes until the tops of the cookies look almost set.
- Remove from the oven and dot the tops of the cookies with the remaining ¼ cup of chocolate chips.
- Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.
Notes
- Measure the flour very carefully - otherwise the cookies can get dry. Whisk the flour first, then spoon it into a dry measuring cup and level off the top. Or use a scale. 1 and ⅓ cup all-purpose flour weighs 166 grams or 6 ounces.
- I highly recommend using old-fashioned oats in this recipe. If you're really in a pinch, you could use quick oats. I recommend only using 2 cups quick oats as a substitute. Do not use instant oats or steel-cut oats.
- To freeze cookie dough, form the dough into balls, place on a plate, cover with plastic and refrigerate for at least 30 minutes or until the dough balls feel firm. Then place them in a freezer bag and freeze for up to 2 months. When ready to bake, preheat the oven to 350F and line your cookie sheets. Place the frozen dough balls on your cookie sheets and bake from frozen. They will need 1-2 minutes longer than the recipe directs.
- For smaller cookies, form the dough into balls of about 1 - 1.5 tablespoons of dough each and bake for 8-10 minutes at 350F.
- Store cookies in an airtight container at room temperature for up to 4 days. Baked and cooled cookies can be frozen for up to 2 months.
- Nutrition information is an estimate only. It is based on 1 cookie (with walnuts), assuming the recipe yields 20 equal-sized cookies.
Nutrition
Calories: 261kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 85mg | Potassium: 71mg | Fiber: 2g | Sugar: 21g | Vitamin A: 251IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg