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Add a photoThese delicious oatmeal chocolate chip cookies are made with oats, butter, sugar, cinnamon, egg, and chocolate chips. They are incredibly simple to make with a perfect balance of crispiness and chewiness, they’re almost impossible to resist!
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 20 cookies
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Ingredientes
- 1 cup (120g) all-purpose flour, spoon and levelled
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ½ cup (113g) unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar, packed
- 1 medium egg, room temperature
- 1 medium egg yolk, room temperature
- 2 teaspoons vanilla extract
- 1 and ½ cup (135g) rolled oats
- 1 cup (150g) semi-sweet chocolate chips
- ½ cup walnut, chopped optional
Direcciones
- In a medium mixing bowl, combine the flour, baking soda, cinnamon, and salt. Whisk until well incorporated. Set aside
- In another mixing bowl, cream together the butter and sugars until smooth.
- Toss the whole egg, egg yolk, and vanilla extract into the batter. Mix until everything is well blended. Scrape down the sides of the bowl and start mixing again. This ensures that all of the wet components are thoroughly mixed together.
- Combine the flour mixture into the batter. Mix slightly with a spatula before mixing on low speed until the dry ingredients are almost incorporated.
- Add the oats, chocolate chips, and chopped walnuts (if using) and fold them using a spatula or with a mixer. It will be a thick, sticky dough.
- Wrap the mixing bowl with a plastic wrap and place it in the refrigerator for 30 minutes to chill. This will help the butter firm up and the flavors to come together a little bit more.
- Preheat oven to 350°F (180°C).
- After chilling, scoop out the batter using either an ice cream scoop (ideal), 1/8 cup measuring cup (30 ml), or a tablespoon (2 scoops). Each cookie contains around two tablespoons of dough. Roll them in your palm and place them on the baking sheet leaving around 2 inches of space between them. Slightly flatten each ball into the baking sheet to help them spread out.
- Bake for 10-12 minutes or until brown around the edges but still soft in the center. Note: It's important not to overbake these cookies; check them after approximately 10minutes to see how they're coming along.
- When the cookies come out of the oven, they'll be a little mushy, but the residual heat from the baking sheet will help them set up. Optional. You can also place some chocolate chips on top of the cookie when they come out of the oven. This way, each cookie will have a beautiful patch of chocolate peeking out.
- Let them cool for 5-10 minutes on the baking sheet before transferring them to a wire rack to cool completely.
- Share and enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 20 servings | |
| Calories 150 | |
| Calories from Fat 79 | 53% |
| Total Fat 9.17g | 11% |
| Saturated Fat 5.2g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 97mg | 4% |
| Potassium 83mg | 2% |
| Total Carbs 17.64g | 5% |
| Dietary Fiber 1.4g | 5% |
| Sugars 10.69g | 7% |
| Protein 2.0g | 3% |
