Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies might be just the hor d'oeuvre you are searching for. This recipe serves 24 and costs 27 cents per serving. One serving contains 258 calories, 3g of protein, and 11g of fat. A mixture of flour, granulated sugar, semisweet chocolate chips, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 100 people have tried and liked this recipe. It is brought to you by Handle the Heat. From preparation to the plate, this recipe takes roughly 45 minutes. With a spoonacular score of 26%, this dish is rather bad. Similar recipes include Mom’s Simple Oatmeal Chocolate Chip Cookies…Best Oatmeal Chocolate Cookies, Oatmeal Cranberry White Chocolate Chip Cookies (aka Granola Bar Cookies), and Oatmeal Chocolate Chip Cookies.

Servings: 24

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 350F. Line large baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely. Preheat the oven to 350F. Line large baking sheets with parchment paper. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.

 

Step by step:

1. Preheat the oven to 350F. Line large baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

3. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.

4. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.

5. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through.

6. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.

7. Preheat the oven to 350F. Line large baking sheets with parchment paper.

8. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cinnamon.

9. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.

10. Using a spoon or spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the palm of your hand.

11. Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through.

12. Let the cookies cool on baking sheets for 5 minutes before removing to wire wracks to cool completely.

Nutrition Information:

covered percent of daily need

 

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