Oatmeal Chocolate Chip Cookies
These Chewy Chocolate Chip Oatmeal Cookies are a delightful blend of hearty oats and rich chocolate chips, with a hint of sea salt to enhance their flavors. The soft and chewy texture of these cookies makes them perfect for any occasion. Bake up a batch and watch them disappear quickly!
— Constant Cookbook
Ingredients
- 8 oz unsalted butter, softened
- 1 1/2 cup dark brown sugar
- 2 large eggs
- 2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon baking powder
- 1 3/4 cups old-fashioned oats
- 10 oz chocolate chips
Instructions
- In a large mixer, combine the softened butter and brown sugar with a paddle attachment. Let combine for 3 minutes. Add the eggs one at a time, followed by the vanilla extract. Add the flour, baking soda, sea salt and baking powder and slowly combine, making sure not to over mix the batter. Add the oats and chocolate chips and combine. Refrigerate batter for at least 1 hour.
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper and set aside.
- Using a 2 tablespoon scoop, scoop 12 cookies onto each parchment lined baking sheet and dust with a few maldon sea salt flakes. Transfer sheets into the oven and bake for 10-12 minutes. At the 6 minute mark, take the pan out and bang it to deflate the cookies, and then transfer back to the oven and bake until the cookies just slightly turn a golden brown color on the edges but are still soft and chewy in the middle. Remove from the oven, transfer to the cooling rack. Repeat process for remaining dough
- Cool the cookies completely before packing up and storing in an air-tight container.
Nutrition
- Calories: 172 kcal
- Carbohydrate Content: 23 g
- Protein Content: 2 g
- Fat Content: 8 g
- Saturated Fat Content: 5 g
- Trans Fat Content: 0.2 g
- Cholesterol Content: 23 mg
- Sodium Content: 108 mg
- Fiber Content: 1 g
- Sugar Content: 14 g
- Unsaturated Fat Content: 1.4 g
- Serving Size: 1 serving
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