Best Oatmeal Chocolate Chip Cookies
The perfect blend of chewy oats and rich chocolate, these cookies are a comforting treat for any occasion.
Servings: 24 cookies
Calories: 150kcal
Ingredients
For the cookie dough
- 115 g unsalted butter (softened)
- 100 g granulated sugar
- 100 g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 150 g unbleached flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 90 g quick oats
- 180 g semi-sweet mini chocolate chips
- 60 g chopped pecans (optional)
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth.
- Crack in the egg and pour in the vanilla extract. Mix until well combined.
- Sift in the unbleached flour, baking soda, and kosher salt. Stir gently until just combined; avoid overmixing.
- Fold in the quick oats and semi-sweet mini chocolate chips. If using, fold in the chopped pecans.
- Using a scoop or tablespoon, drop spoonfuls of the dough onto the prepared baking sheet, spacing them 8 cm (3 inches) apart.
Baking
- Bake in the preheated oven for about 8–9 minutes, until edges are golden brown but centers remain soft.
- Optional: Sprinkle additional pecans on top of the cookies after removing them from the oven.
- Allow the cookies to cool on the baking sheet for 10–15 minutes before transferring them to a cooling rack.
Notes
For a different flavor, consider swapping chocolate chips for white chocolate or butterscotch chips. To make chewier cookies, remove them from the oven a minute earlier.