Description

These Oatmeal Chocolate Chip Cookies feature a delightful blend of rich chocolate and wholesome oats. Quick to prepare and simply irresistible, they’re the perfect treat for any occasion, whether it’s a cozy evening at home or a gathering with friends.

Ingredients

Scale

1¼ cups (156g) all purpose flour
⅓ cup (67g) granulated sugar
⅔ cup (150g) dark brown sugar, packed
⅓ cup plus 1 tablespoon (42g) old fashioned oats
½ teaspoon baking soda
¼ teaspoon salt
½ cup (113g) chilled salted butter, cut into cubes
1 cup (145g) chocolate chips or chunks, divided
⅓ cup (33g) finely chopped walnuts, optional
1 large egg
1½ teaspoons pure vanilla extract
flaky sea salt, optional, for topping

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Instructions

In a stand mixer, combine flour, granulated sugar, brown sugar, oats, baking soda, and salt. Add the chilled butter and mix on medium-low until it resembles coarse crumbs, about 4 minutes.
Integrate ¾ cup of chocolate chips and walnuts, mixing gently.
Incorporate the egg and vanilla, mixing slowly before increasing speed to form the dough.
Scoop 2-tablespoon portions onto a plate, topping each with remaining chocolate chips, then shape into higher mounds.
Freeze the dough for 30 minutes or refrigerate for up to 2 hours.
Preheat your oven to 375°F. Arrange the dough balls on parchment-lined baking sheets, allowing space for spreading.
Bake for 11-15 minutes, rotating trays once, until the edges are golden but centers are slightly soft.
On removal, shape the cookies with a spoon if necessary and sprinkle with flaky sea salt if desired. Allow to cool completely.

Notes

Chilling the dough helps to create a chewier texture.
Ensure your oven is fully preheated for even baking.
Store cookies in an airtight container for maximum freshness.

Nutrition

Serving Size: 1 cookie
Calories: 172
Sugar: 10g
Sodium: 140mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg