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pile of oatmeal chocolate chip cookies showing pale golden bake and visible rolled oat flakes throughout
Luna Hossain

Oatmeal Chocolate Chip Cookies

Thick and chewy oatmeal chocolate chip cookies with golden-brown edges, soft centers, and glossy melted chocolate — made in one bowl with no mixer and no chilling required.
Calories: ~225 | Carbs: ~29g | Fat: ~11g | Protein: ~3g | Sugar: ~15g
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 12
Course: Cookies
Cuisine: American
Calories: 225
Ingredients Equipment Method Notes

Ingredients
  

  • For the Cookies:
  • - ½ cup 113g unsalted butter, softened to room temperature (65–68°F / 18–20°C)
  • - ½ cup 100g plain white granulated cane sugar
  • - 1 large egg approximately 50g without shell, room temperature
  • - 1 cup 120g all-purpose flour, spooned and leveled
  • - ½ tsp 3g baking soda, checked for freshness
  • - ¼ tsp 1.5g fine sea salt
  • - 1½ cups 135g old-fashioned rolled oats (not quick oats or instant oats)
  • - 1 cup 170g semi-sweet chocolate chips (45–55% cacao), such as Nestle Toll House or Ghirardelli, plus 2–3 tablespoons extra for pressing on top

Equipment

  • Large mixing bowl
  • Silicone spatula or wooden spoon
  • Measuring cups and spoons
  • Kitchen scale (strongly recommended)
  • Light-colored aluminum baking sheet
  • Parchment paper
  • Cookie scoop or two spoons (2 tablespoon / 45g capacity)
  • Wire cooling rack
  • Oven thermometer (optional but recommended)

Method
 

  1. Position the oven rack in the middle slot and heat the oven to 350°F (175°C), then line a light-colored aluminum baking sheet with parchment paper and set aside.
  2. Add ½ cup (113g) softened unsalted butter and ½ cup (100g) plain white granulated cane sugar to a large mixing bowl and stir firmly with a silicone spatula for 40 to 50 strokes until the mixture looks smooth, slightly pale, and no sugar granules remain.
  3. Add 1 large room-temperature egg and stir for 25 to 30 strokes until fully incorporated and the mixture looks thick and glossy throughout.
  4. Add 1 cup (120g) all-purpose flour, ½ tsp (3g) baking soda, and ¼ tsp (1.5g) fine sea salt on top of the mixture and fold with slow wide strokes for 15 to 20 strokes until no dry flour remains — stop immediately when the flour disappears.
  5. Add 1½ cups (135g) old-fashioned rolled oats and most of the 1 cup (170g) semi-sweet chocolate chips, reserving 2 to 3 tablespoons, and fold for 20 to 25 strokes until the oats and chocolate are evenly distributed and the dough looks thick and chunky.
  6. Scoop the dough into 12 balls of approximately 2 tablespoons (45g) each and place them at least 2 inches (5cm) apart on the prepared baking sheet, then press 3 to 4 reserved chocolate chips firmly onto the top of each dough ball.
  7. Bake at 350°F (175°C) for 10 to 12 minutes until the edges are golden-brown and set and the centers still look slightly soft and puffy with glossy melted chocolate on top — do not wait for the centers to look fully done.
  8. Leave the cookies on the hot pan for exactly 5 minutes without moving them, then slide the parchment sheet onto a wire cooling rack and allow the cookies to cool for at least 10 more minutes before eating.

Notes

- Oats: Use old-fashioned rolled oats only — quick oats and instant oats dissolve into the dough and eliminate the chewy oat texture entirely.
- Butter: Must be unsalted and softened to 65–68°F (18–20°C) — too warm and the cookies spread flat. Finger-indent test: clean indent, no greasy shine.
- Egg: Room temperature only — pull from fridge 30 minutes before starting or warm in a bowl of warm water for 10 minutes.
- Baking soda: Check freshness before every batch — drop ½ tsp into hot water with vinegar, it should bubble aggressively within 2 seconds.
- Chocolate chips: Semi-sweet (45–55% cacao) recommended — reserve extra chips to press on top before baking for glossy chocolate coverage.
- Storage: Lidded hard-sided container at room temperature up to 4 days — do not use zip-lock bags.
- Freeze baked: Wrap individually in plastic wrap, then freeze bag, up to 2 months — thaw 45 to 60 minutes at room temperature.
- Freeze unbaked: Freeze portioned dough balls up to 3 months — bake from frozen at 350°F (175°C) for 13 to 14 minutes.
- Scaling: Doubling is fine — reduce baking soda to ¾ tsp (4.5g) total, not the full doubled amount. Leavening does not scale linearly.
- Altitude: Above 3,500 feet (1,065m) — reduce baking soda to ¼ tsp (1.5g), add 2 tablespoons (15g) flour, reduce oven temp by 15°F (8°C).
- Allergens: Contains gluten, dairy, and eggs.
- Make-ahead: Dough balls can be frozen up to 3 months and baked directly from frozen — add 2 to 3 minutes to bake time.