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
Equipment
- Baking Sheets
Ingredients
- 1 and 1/3 cup all-purpose flour (167 grams)
- 3/4 teaspoon baking soda
- 1/2 to 1 teaspoon cinnamon to taste
- 1/4 teaspoon salt
- 3/4 cup unsalted butter (168 grams) melted and cooled to room temperature
- 3/4 cup packed brown sugar (158 grams) light or dark
- 1/2 cup granulated sugar (100 grams)
- 1 tablespoon honey (15 ml)
- 1 tablespoon vanilla (15 ml)
- 1 large egg
- 2 and 1/4 cups old-fashioned oats (225 grams)
- 1 and 1/4 cup chocolate chips (about 225 grams) your favorite kind
- 1/2 cup chopped walnuts (about 60 grams) 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 (180C) degrees. Line your baking sheets with parchment paper or a silicone baking mat.
- Place cookie dough balls at least 2 inches apart on the lined cookie sheets.
- Bake 1 cookie sheet at a time in the middle of the oven for about 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 1/4 cup of chocolate chips.
- Allow to cool on the cookie tray for 10 minutes before transferring to a wire rack to continue cooling.
Notes
- Flour: 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 1/3 cup all-purpose flour weighs 166 grams or 6 ounces.
- Oats: 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.
- Freezing: 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 (180C) 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.
- Storage: 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: 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