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These Oatmeal Chocolate Chip Cookies are large, crumbly, sweet, chocolatey, and just delicious. They’re gluten-free!
Looking for a healthier alternative to your chocolate chip cookies? Then I present to you these oatmeal chocolate chip cookies!
They are not only chocolatey and buttery, but they’re rich in vanilla and cinnamon notes, too!
If you enjoy them warm, the somewhat-melted chocolate will beg you for a glass of milk.
And after half an hour, you’ll realize that half of the batch is gone! They’ll simply melt in your mouth.
Ingredients and Substitutes
Butter (1/2 cup) – Good-quality butter will give you a richer flavor and texture.
Brown sugar (1/2 cup) – For caramel-like notes and a deeper flavor, brown sugar is needed. However, you can use plain, granulated sugar, too.
Egg (1) – Make sure it is not straight from the fridge. Let it come to room temperature first.
Vanilla extract (1 tsp) – Vanilla is needed for a richer flavor, but you can totally omit it if you don’t like it.
Rolled oats (2 cups) – If you don’t mind the cookies being super soft, you can use other types of oats, too.
Cinnamon (1 tsp) – This warm spice will elevate the flavor to a more exciting level.
Baking soda (1/2 tsp) – It is best to use baking soda. If you don’t have any, baking powder can be a substitute. Just multiply the needed amount of baking soda by three.
Salt (1/2 tsp)
Chocolate chips (1/2 cup) – If you don’t have any, just chop up a chocolate bar instead.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: Preheat your oven to 350F/175C and begin lining a baking sheet with parchment paper. Add the butter and brown sugar to your bowl and whip it up with your electric mixer until nice and fluffy.
Step 2: Add in the egg and the vanilla to the bowl.
Step 3: Mix in on medium speed, just until everything’s combined well.
Step 4: Add all the remaining ingredients in the bowl. Mix everything together with a spatula or spoon (not an electric mixer) and make sure that everything is well incorporated.
Step 5: Scoop out the dough onto the prepared baking sheet. Flatten with your palm gently, then bake in the oven for 17 minutes.
Step 6: Transfer the baked cookies to a wire rack and let them cool.
Storage Tips and Tricks
Before storing, you need to allow the cookies to cool completely.
Then, it is best to use a glass air-tight container if you plan on leaving them at room temperature on your counter.
If you don’t have glass containers, you can use plastic ones as long as they’re fully sealable. You can also use Ziploc bags.
Stored that way, the cookies will stay fresh for 4-5 days. If you want to consume them for at least a week, keep them in the fridge. You can also freeze for up to 3 months,
Watch How to Make
More Cookies
Oatmeal Chocolate Chip Cookies
15 Cals: 387 Protein: 5.5 Carbs: 42 Fat: 22
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups rolled oats
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350F/175C, line your baking sheet with parchment paper.
- Beat butter and brown sugar together with a mixer until fluffy.
- Add in egg and vanilla extract and mix well.
- Add the rest of the ingredients and combine together.
- Scoop out the dough onto the baking sheet with a large scoop.
- Bake in the oven until golden brown for 10-15 minutes. Let them cool down before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
