The Best Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are chewy and incredibly soft. These cookies are loaded with chocolate and oats and they're super easy to make!
Servings: 24 cookies
- ½ cup unsalted butter softened
- 1 egg room temperature
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 cups old-fashioned oats
- 1 cup All purpose flour
- ½ tsp baking soda
- 1 ¼ cup semi sweet chocolate chips
In a bowl of a stand mixer, combined butte, egg, brown sugar and granulated sugar on medium speed until creamy and combined.
Add in old-fashioned oats and combined well.
Mix in Gold Medal Enriched Flour and baking soda into the mixture and stir until no lumps of flour is left.
Fold in chocolate chips and make sure they're evenly distributed.
Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 350° F and line a baking sheet with parchment paper. Take the dough out of the fridge and let it sit on the counter for 15 minutes.
Using a cookie scoop, scoop cookie dough onto the baking sheet and leave 2 inch space between them.
Bake the cookies in the oven for 12 minutes.
Take the cookies out of the oven, they will be puffy and very soft on the outside. Let them cool for 10 minutes on the baking sheet and then transfer them to a cooling rack to cool completely.
- Make ahead: You can refrigerate the cookie dough for up to three days. Simply place the oatmeal cookie dough on the counter for thirty minutes and then bake the cookies.
- Freeze the dough: Transfer the dough to a freezer bag and freeze for up to 4 months. To bake, thaw the cookie dough in the fridge overnight and proceed with the baking instructions.
- Storage: Store the cookies in an airtight container and keep in a cool, dry place for up to 5 days. You can also place them in a freezer bag and freeze for up to 6 months. To serve, you can place the cookies on a baking sheet at heat in the oven at 230 degrees F for about 15 minute.
- Variations: Add chopped walnuts, pecans or shredded coconut for more flavor. You can also use chocolate chunks instead of chocolate chips.
- Gluten free: Use a 1:1 gluten-free flour instead of regular all purpose flour.
Calories: 169kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 32mg | Potassium: 93mg | Fiber: 2g | Sugar: 12g | Vitamin A: 133IU | Calcium: 16mg | Iron: 1mg