Dessert Recipe: Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are a delightful dessert recipe featuring a perfectly chewy center, slightly crisp edges, and a generous amount of melted chocolate. The combination of oats and rich chocolate chips creates a deliciously balanced treat perfect for any sweet craving.
Equipment
- Large mixing bowl
- Silicone spatula
- Parchment paper
- Baking sheet
- Measuring cups and spoons
- 1 ¼-ounce cookie scoop (or large spoon)
Ingredients
- ¾ cup 1 ½ sticks unsalted butter, melted
- 1 cup packed light brown sugar
- 1 large egg plus 1 large egg yolk at room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup old-fashioned oats
- 1 cup semisweet or bittersweet chocolate chips
- Flaky sea salt optional, for sprinkling
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 350°F. Line two baking sheets with parchment paper for easy cookie removal.
- Mix Wet Ingredients: In a large mixing bowl, combine the melted butter and packed light brown sugar using a silicone spatula until well blended. Add the whole egg, egg yolk, and vanilla extract, stirring until smooth.
- Combine Dry Ingredients: Gradually mix in the flour, baking soda, and salt until just combined, avoiding overmixing. Stir in the oats until evenly distributed, then fold in the chocolate chips.
- Chill the Dough Briefly: Let the dough rest for about 5 minutes, allowing the flour to absorb some of the moisture.
- Shape and Arrange Cookies: Use a 1 ¼-ounce cookie scoop (or about 3 tablespoons) to portion out the dough. Roll each portion into a ball, gently smooth the edges with your hands, and place them about 2 inches apart on the prepared baking sheets.
- Bake: Place the baking sheets in the preheated oven and bake for 10-11 minutes, or until the cookies are puffed up and golden around the edges but still slightly soft in the center.
- Cool and Serve: Remove the baking sheets from the oven, sprinkle with flaky sea salt (if desired), and allow the cookies to cool slightly on the sheets before transferring them to a wire rack.
Notes
- For a richer flavor, consider using a mix of semisweet and bittersweet chocolate chips.
- If you prefer softer cookies, reduce the baking time slightly. For crispier edges, extend the baking time by 1-2 minutes.
- These cookies store well in an airtight container for up to a week.
Tried this recipe?Let us know how it was!