Easy Chewy Oatmeal Chocolate Chip Cookies Recipe
Who loves homemade cookies? If you do, then you're going to love this Oatmeal Chocolate Chip Cookie recipe. Delicious soft Chewy Oatmeal Chocolate Chip Cookies are the perfect way to fill your cookie jar. They're the absolute best snack at the end of a hard day and healthy enough to smuggle into a corner of a lunchbox. They're so simple and quick to make.
Servings: 10 cookies
Equipment
- 1 mixing bowl
- measuring spoons
- weighing scales
- baking tray
- assorted spoons for mixing
Ingredients
- 4.4 ounces butter
- 3.5 ounces light brown sugar
- 2.6 ounces caster sugar white or golden caster sugar will be fine
- 1 egg large
- 5.3 ounces plain flour also known as all-purpose flour
- 5.3 ounces rolled oats
- 1 teaspoon baking powder
- 5.3 ounces chocolate chips or roughly chop up your favourite chocolate bar
- 1 teaspoon vanilla extract
Instructions
- Add the butter and the sugars into the mixing bowl, mix thoroughly until the butter and sugar are well combined and creamy.4.4 ounces butter, 3.5 ounces light brown sugar, 2.6 ounces caster sugar
- Add the egg and the vanilla extract and mix to combine. You don't need to beat the egg into the butter/sugar mix as we're not trying to add air.1 egg, 1 teaspoon vanilla extract
- Add in the flour and the baking powder. Mix once more until everything is well combined and there is no flour hanging around the sides of the bowl.5.3 ounces plain flour, 1 teaspoon baking powder
- Mix in the rolled oats and stir until they are completely mixed in.5.3 ounces rolled oats
- Add the chocolate chips and stir until they are evenly mixed though the dough. It may be getting a little bit stiff but just keep stirring it will all come together.5.3 ounces chocolate chips
- Line the baking tray with parchment/greaseproof paper and use a tablespoon or cookie scoop to portion out pieces of dough. Scoop two tablespoon amounts of dough per cookie out onto the baking tray. Mould them into a roughly spherical shape with your fingers but don't compress them. Depress the top slightly to give a circular cookie.
- If you weigh out 100gram amount of the dough you will make about 8 large cookies - bakery style.
- Place this tray into the refrigerator and allow it cool for approximately 30 minutes. (Follow this step if you want a nice thick cookie.)
- Preheat the oven to 400F/200C/180C Fan
- Cook for approximately 12 minutes until the edges are slightly golden and the tops are still a little soft. They'll firm up as they cool. (Bake for 10 minutes for a soft-bake cookie and 14 minutes for a firmer more biscuit-like cookie.) They're done when they are golden brown in colour.
- Leave them on the baking tray for a few minutes before moving them onto a cooling rack and allow them to cool. They're a little fragile straight out of the oven. Resist munching them straight away as the chocolate will be quite hot from the oven.
Notes
Nutritional Information: This is computer generated and is intended as a guideline only.
- substitute some of the chocolate chips for raisins.
- add 50g of chopped hazelnuts or walnuts (1/3 cup) with the chocolate chips. This is quite amazing.
- dot a few chocolate chips on the surface of the cookie dough so that the chocolate is clearly visible once they’ve baked to perfection.
Storing the Cookies:
These cookies will store for up to 4 days in an airtight container. You may store the dough in the fridge for up to 4 days. Cook as you would the fresh dough. You may need to allow a minute or two extra for baking, just ensure that the edges are set and the centres are still a little bit soft. Did you make this? Mention @thesimplerkitchen or tag #thesimplerkitchen!
Nutrition
Serving: 1cookie | Calories: 350kcal | Carbohydrates: 49g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 45mg | Sodium: 143mg | Potassium: 94mg | Fiber: 2g | Sugar: 27g | Vitamin A: 369IU | Vitamin C: 0.1mg | Calcium: 65mg | Iron: 2mg
