Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies might be just the hor d'oeuvre you are searching for. This recipe serves 24 and costs 27 cents per serving. One serving contains 258 calories, 3g of protein, and 11g of fat. A mixture of flour, granulated sugar, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 100 people have tried and liked this recipe. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 26%, this dish is rather bad. Similar recipes include Mom’s Simple Oatmeal Chocolate Chip Cookies…Best Oatmeal Chocolate Cookies, Oatmeal Cranberry White Chocolate Chip Cookies (aka Granola Bar Cookies), and Oatmeal Chocolate Chip Cookies.

Servings: 24

 

Ingredients:

1 teaspoon baking powder

1/2 teaspoon baking soda

1 1/4 cups (250 grams) packed dark brown sugar

2 large eggs plus one egg yolk

1 3/4 cups (222 grams) all-purpose flour

3/4 cup (150 grams) granulated sugar

1/4 teaspoon ground cinnamon

3 cups (270 grams) old-fashioned rolled oats

1/2 teaspoon salt

1 1/2 cups (255 grams) semisweet chocolate chips

1 1/2 sticks (170 grams) unsalted butter, at room temperature

1 teaspoon vanilla extract

Equipment:

baking paper

baking sheet

oven

whisk

bowl

hand mixer

Cooking instruction summary:

Preheat the oven to 350F. Line large baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely. Preheat the oven to 350F. Line large baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.

 

Step by step:


1. Preheat the oven to 350F. Line large baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

3. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.

4. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.

5. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through.

6. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.

7. Preheat the oven to 350F. Line large baking sheets with parchment paper.

8. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

9. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.

10. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.

11. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through.

12. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.


Nutrition Information:

Quickview
257k Calories
3g Protein
11g Total Fat
36g Carbs
1% Health Score
Limit These
Calories
257k
13%

Fat
11g
17%

  Saturated Fat
6g
39%

Carbohydrates
36g
12%

  Sugar
20g
23%

Cholesterol
31mg
10%

Sodium
77mg
3%

Caffeine
9mg
3%

Get Enough Of These
Protein
3g
7%

Manganese
0.63mg
31%

Selenium
8µg
12%

Phosphorus
102mg
10%

Copper
0.2mg
10%

Iron
1mg
10%

Magnesium
37mg
9%

Fiber
2g
9%

Vitamin B1
0.13mg
9%

Folate
22µg
6%

Zinc
0.8mg
5%

Vitamin B2
0.08mg
5%

Potassium
145mg
4%

Vitamin A
202IU
4%

Vitamin B3
0.78mg
4%

Calcium
33mg
3%

Vitamin B5
0.26mg
3%

Vitamin E
0.32mg
2%

Vitamin K
1µg
1%

Vitamin B6
0.03mg
1%

Vitamin D
0.18µg
1%

covered percent of daily need
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Related Videos:

Toasted Pecan Oatmeal Chocolate Chip Cookies

 

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