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Luna Hossain

Oatmeal Chocolate Chip Cookies

This recipe describes an easy, low-fuss way to make thick, chewy oatmeal chocolate chip cookies. The oven is preheated to 350°F and a lined baking sheet is prepared. Butter and sugar are creamed, then an egg is mixed in, followed by flour, baking soda, and salt to form a soft dough. Rolled oats and chocolate chips are folded in, and the dough is scooped into tall mounds so the cookies stay thick. They bake for 10–12 minutes until the edges are lightly golden and the centers remain soft, then finish setting as they cool. The cookies are warm, chewy, full of melted chocolate, and quick to make without special equipment.
Calories: ~220 | Carbs: ~28g | Fat: ~11g | Protein: ~3g
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • Rolled oats
  • All-purpose flour
  • Chocolate chips or chocolate chunks
  • Butter softened
  • Sugar
  • Baking soda
  • Salt
  • 1 egg

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or nonstick surface
  • Oven

Method
 

  1. Heat the oven to 350°F. The oven should be hot before the cookies go in.
  2. Line a baking sheet with parchment paper. This keeps the cookies from sticking.
  3. In a bowl, mix the butter and sugar until smooth and creamy. It should look soft and spreadable.
  4. Stir in the egg until fully mixed. The dough should look thicker and glossy.
  5. Add flour, baking soda, and salt. Mix just until no dry spots remain.
  6. Stir in the oats and chocolate chips. The dough will look chunky and thick.
  7. Scoop dough into large mounds and place them a few inches apart on the baking sheet.
  8. Bake for 10–12 minutes. The edges should be golden, but the centers should still look soft.
  9. Let the cookies cool on the pan for a few minutes before moving them. They will firm up as they rest.

Notes

  • Do not overmix the dough once the flour is added. This can make the cookies tough.
  • Do not overbake. If the centers look fully firm in the oven, they will be dry later.
  • Make sure the butter is soft, not melted. Melted butter can cause too much spreading.
  • Space the dough well on the pan so the cookies keep their thick shape.