The Best Oatmeal Chocolate Chip Cookies
This oatmeal chocolate chip cookie recipe is perfectly gooey, chewy with warm chocolate chips. These are best oatmeal chocolate chip cookies.
Servings: 30 Cookies
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 cup dark brown sugar
- 1½ tsp vanilla extract
- 2 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- 2 cups all-purpose flour
- 2 cups rolled oats measure out 2 cups and then add them to a blender to make them coarsely ground.
- 1/2 tsp salt
- 2 cups semisweet chocolate chips
- 1 pinch sea salt to garnsih the cookies after baking
Instructions
- Preheat the oven to 350 degrees.
- Add 2 cups old-fashioned Quaker oats into a blender or food processor and give it a few pulses.
- Whisk the dry ingredients together. Add the flour, ground oats, salt, baking soda and powder in a bowl.
- In an electric mixer, cream together butter, granulated sugar and brown sugar until smooth and fluffy.
- Add in eggs and vanilla and continue to mix.
- Slowly add the flour mixture to the butter mixture and mix until combined.
- Stir in the chocolate chips.
- Refrigerate the cookie dough for at least two hours or even over night.
- Using a cookie scooper, make golf sized balls and place on a lined cookie sheet.
- Bake for 9 minutes. Do not overbake! Take them out more doughy and let them sit. If you over bake you won't get the same gooey, soft cookie.
Notes
Measure 2 cups of rolled oats and then add them to a blender to ground them coarsely.
Refrigerate the dough for 2 hours or overnight. You can easily make this dough the day before and then bake the cookies fresh when ready to serve. They are the best right out of the oven when soft, chewy, and gooey!
Do not over-baking them! This is so important for making a gooey, soft cookie. Bake for about 8 to 10 minutes. 9 minutes seems to be the golden spot, depending on your oven temperature and location.
You can leave the old-fashioned oats whole and not ground for this recipe.
Freeze the extra dough you have left over to use later.
Nutrition
Calories: 232kcal | Carbohydrates: 30g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 86mg | Potassium: 131mg | Fiber: 2g | Sugar: 17g | Vitamin A: 213IU | Calcium: 28mg | Iron: 2mg
