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SideChef
Recipes
Shellfish-Free
Chocolate Chip Oatmeal Cookies
Recipe

10 INGREDIENTS • 8 STEPS • 40MINS

Chocolate Chip Oatmeal Cookies

Not all chocolate chip cookies are created equal! These Chocolate Chip Oatmeal Cookies will take the lead in your kitchen and become your new favorite chocolate chip cookie. Slightly crisp golden edges, chewy center with melty chocolate oatmeal, and just the perfect balance of oats to give a little texture and chew. Exactly what you’d expect in a perfect cookie!
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Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com
Not all chocolate chip cookies are created equal! These Chocolate Chip Oatmeal Cookies will take the lead in your kitchen and become your new favorite chocolate chip cookie. Slightly crisp golden edges, chewy center with melty chocolate oatmeal, and just the perfect balance of oats to give a little texture and chew. Exactly what you’d expect in a perfect cookie!
40MINS
Total Time
$0.79
Cost Per Serving
Ingredients
Servings
16
US / Metric
All-Purpose Flour
2 1/2 cups
All-Purpose Flour
Kosher Salt
1/2 Tbsp
Kosher Salt
Baking Soda
1 tsp
Baking Soda
Vanilla Extract
1 Tbsp
Vanilla Extract
Butter
1 cup
Butter, melted
Brown Sugar
1 cup
Brown Sugar, lightly packed
Granulated Sugar
3/4 cup
Granulated Sugar
Large Egg
3
Farmhouse Eggs® Large Brown Eggs, separated
2 whole eggs and 1 yolk needed
Large Flake Oats
2 cups
Large Flake Oats
Semi-Sweet Chocolate Chips
1 1/2 cups
Semi-Sweet Chocolate Chips
Nutrition Per Serving
VIEW ALL
Calories
419
Fat
18.8 g
Protein
6.6 g
Carbs
58.7 g
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Chocolate Chip Oatmeal Cookies
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author_avatar
Compelled to Cook
Hello, I'm Nicole! I aim to help you elevate your everyday meals with recipes that make the most of your casual family breakfasts, weeknight dinners and entertaining occasions.
https://www.compelledtocook.com

Author's Notes

Makes approximately 48 30-inch cookies.

Dough can be chilled for up to 3 days and scooped as is, but will be more difficult to scoop in a chilled state. Scooping room-temperature dough is best.

Dough can be frozen and sealed in an airtight bag or container for up to a month. Allow to thaw in the refrigerator and scoop from a chilled or room temperature state.
Cooking InstructionsHide images
step 1
Preheat oven to 350 degrees F (180 degrees C) and arrange the oven rack to the middle position. Line baking trays with parchment.
step 2
In a medium bowl whisk together All-Purpose Flour (2 1/2 cups), Baking Soda (1 tsp), and Kosher Salt (1/2 Tbsp). Set aside.
step 3
Beat together Brown Sugar (1 cup), Granulated Sugar (3/4 cup), and Butter (1 cup) until light and creamy.
step 4
Add 2 whole Farmhouse Eggs® Large Brown Eggs (3), and then an egg yolk, incorporating after each addition. Scrape bowl and mix in Vanilla Extract (1 Tbsp).
step 5
Add flour mixture all at once and mix until incorporated. Add Large Flake Oats (2 cups) and mix to combine. Scrap bowl and stir in Semi-Sweet Chocolate Chips (1 1/2 cups).
step 6
Using a 1-ounce cookie scoop, scoop the batter onto prepared trays spacing evenly at least 2-inches apart. Flatten cookies with the palm of your hand or the bottom of a cup.
step 7
Bake one tray at a time for 10-11 minutes (do not overbake). Repeat with the remaining cookie dough.
step 8
Remove from oven and allow to cool for 5 minutes on the tray before moving to a cooling rack.
step 8 Remove from oven and allow to cool for 5 minutes on the tray before moving to a cooling rack.
Tags
Shellfish-Free
Cookies
Vegetarian
Dessert
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