Oatmeal Dark Chocolate Chip Cookies
These Oatmeal Dark Chocolate Chip Cookies are the perfect thick and chewy cookies. Loaded with oatmeal and dark chocolate chips, you will definitely want more than one!
Servings 24 cookies
Calories 260kcal
Ingredients
wet ingredients:
- 1 cup unsalted butter - softened to room temperature
- 3/4 cup granulated sugar (150 grams)
- 3/4 cup brown sugar (155 grams)
- 2 large eggs - at room temperature
- 2 teaspoons vanilla - I use Watkins vanilla
dry ingredients:
- 2 3/4 cups old-fashioned oatmeal (220 grams)
- 2 cup all-purpose flour (240 grams)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 10 oz. dark chocolate chips
Instructions
- ** This recipe works best if you use a digital scale to measure the ingredients noted.
- Preheat oven to 350 degrees.
- In a large standing mixer, cream the butter and sugars together until creamy. Add eggs and vanilla and mix again.1 cup unsalted butter, 3/4 cup granulated sugar (150 grams), 3/4 cup brown sugar (155 grams), 2 large eggs, 2 teaspoons vanilla
- Then add the dry ingredients - oatmeal, flour, baking soda, salt, and cinnamon. Mix again until just combined.2 3/4 cups old-fashioned oatmeal (220 grams), 2 cup all-purpose flour (240 grams), 1 teaspoon baking soda, 1 teaspoon salt, 1 teaspoon cinnamon
- Gently fold in the dark chocolate chips - either in the mixer or fold in by hand.10 oz. dark chocolate chips
- Use a cookie scoop to form approximately 24 cookie balls. Place on a baking sheet lined with parchment paper.
- Place pan in the refrigerator for two hours or overnight.
- Preheat oven to 350 degrees. Bake for 12 - 14 minutes, or until cookies are very slightly browned on top. Let cookies sit on baking sheets for five minutes.
- Gently transfer cookies to cooling racks.
Notes
Cookie Baking Tips:
- Use room-temperature butter and eggs to up your cookie game. This allows the ingredients to form an emulsion that traps air. While baking, this trapped air expands to produce a fluffier cookie. Using cold ingredients will prevent this magic from happening.
- CAREFULLY MEASURE THE FLOUR! Either use the spoon and level method or a digital scale to measure your flour. Scooping flour will lead to TOO MUCH flour and the cookies will not turn out.
- Chill your dough. This will allow the fat in the cookies to chill and firm up. When baking, this chilled fat will prevent an over-spreading of the cookies. The resting time will also allow the flour to soak up the liquids in the dough. When the cookies are fully-hydrated, they brown better, bake more evenly, and have a more complex flavor.
- Bake your cookies to YOUR preference. If you like your cookies darker, bake them longer. If you like them gooey, then slightly under-bake them. You do you!
- Bake one batch at a time. If using a regular oven, baking one batch at a time is recommended for best results. If using a convection oven, you can bake two batches at a time.
Nutrition
Calories: 260kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 165mg | Potassium: 136mg | Fiber: 2g | Sugar: 17g | Vitamin A: 260IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 1mg