Chewy Oatmeal Chocolate Chip Cookies Recipe

Ingredients

• 1 cup All-Purpose Flour (120 g, sifted; measure with a scale for accuracy)
• 0.5 teaspoon Baking Soda (Half a teaspoon, fully incorporated with flour)
• 0.33 cup Granulated Sugar (65 g, white sugar)
• 0.66 cup Light Brown Sugar (140 g, packed tightly)
• 0.5 cup Unsalted Butter (113 g, room‑temperature, softened)
• 0.5 teaspoon Salt (Kosher or table salt)
• 2 teaspoons Vanilla Extract (Pure vanilla extract)
• 1 large Large Egg (Room‑temperature)
• 1.5 cup Old‑Fashioned Rolled Oats (135 g, not quick oats)
• 1 cup Semi‑Sweet Chocolate Chips (150 g)
• 0.5‑1 cup Chopped Toasted Nuts (optional) (Walnuts or pecans, toasted)

Instructions

1. Combine Flour and Baking Soda

   In a medium bowl whisk together the all‑purpose flour and half a teaspoon of baking soda until evenly combined.

   Time: PT1M

2. Cream Butter and Sugars

   Place the softened unsalted butter, granulated sugar, and packed light brown sugar into the stand‑mixer's bowl. Beat on medium speed until the mixture is light, fluffy, and pale in color, scraping down the sides as needed.

   Time: PT4M

3. Add Salt and Vanilla

   Add the half‑teaspoon of salt and two teaspoons of vanilla extract to the creamed butter mixture and beat briefly to combine.

   Time: PT1M

4. Incorporate Egg

   Crack one large room‑temperature egg into the bowl and beat until fully incorporated, about one minute.

   Time: PT1M

5. Combine Dry Ingredients

   With the mixer on low, add the flour‑baking‑soda mixture to the bowl and mix until just combined, leaving visible streaks of flour.

   Time: PT1M

6. Fold in Oats and Chocolate Chips

   Add the old‑fashioned rolled oats and semi‑sweet chocolate chips (and optional toasted nuts) to the dough. Mix on low for about 30 seconds until evenly distributed.

   Time: PT30S

7. Chill Dough

   Cover the dough with plastic wrap and refrigerate for at least one hour, or up to overnight, to firm up.

   Time: PT0M

8. Preheat Oven

   Preheat the oven to 375°F (190°C).

   Time: PT5M

   Temperature: 375°F

9. Scoop Cookies

   Line a rimmed baking sheet with parchment paper. Using a 2‑tablespoon cookie scoop, portion the chilled dough onto the sheet, spacing the balls about 2 inches apart. Lightly roll each ball if desired.

   Time: PT5M

10. Bake

    Bake the cookies at 375°F for 8‑10 minutes, until the edges turn golden and the centers look set.

    Time: PT9M

    Temperature: 375°F

11. Cool

    Remove the sheet from the oven, let the cookies rest on the sheet for 1‑2 minutes, then transfer them to a wire cooling rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

130

Protein

2 g

Carbohydrates

18 g

Fat

6 g

Fiber

2 g