The Best Oatmeal Chocolate Chip Cookies 2023

These scrumptious oatmeal chocolate chip cookies feature the perfect balance of crispness on the exterior and chewiness on the inside, as well as chocolate, butter, and a pinch of salt.

INGREDIENTS

• 1 cup all-purpose flour 120g
• ½ tablespoon baking soda 3g
• ½ tablespoon salt 5g
• ½ cup room-temperature unsalted butter, 113g
• 1/3 cup granulated sugar 65g
• 2/3 cup light brown sugar 140g, packed
• 2 tablespoons pure vanilla extract 10mL
• 1 large egg
• 1 ½ cups rolled oats 135g
• 1 cup semisweet chocolate chips 150g

Instructions

• Whisk the flour and baking soda together in a medium bowl and set it aside.

• Mix the butter and both sugars together and beat on medium speed until the mixture is light and fluffy.

• Turn the speed down to low and add the vanilla, salt, and eggs. Beat for about a minute, or until everything is well mixed.

• Mix in the flour mixture until it is almost completely mixed.

• Stir in the chocolate chips and oats. Chill the dough for an hour or up to a day.

• Set the oven temperature to 375 degrees.

• Using a small ice cream scooper (two tablespoons), drop heaping tablespoons of dough about 2 inches apart on baking sheets lined with parchment paper. 

Using a small ice cream scooper (two tablespoons), drop heaping tablespoons of dough about 2 inches apart on baking sheets lined with parchment paper. 

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How to Make the Oatmeal Chocolate Chip Cookies

Fats

Fats affect not only how a cookie tastes but also whether it keeps its shape or spreads out as it bakes.

It also makes a difference what kind of fat you use. In most recipes, butter or shortening is called for, but this one uses mayonnaise.

In this recipe, mayonnaise is used as the fat and helps make a cookie that is both crunchy and chewy.

Sugars

Brown sugar is used in many cookie recipes, and there’s a good reason for this.

Brown sugar recipes will soak up moisture after they are baked, which helps them stay chewy.

Have you ever noticed that most cookie dough recipes call for more sugar than recipes for other baked goods?

Not all of the sugar dissolves when the ingredients are mixed, which is good! As more sugar dissolves during baking.

the dough will soften and spread out, giving the cookies their classic shape and texture.

If you use less sugar than the recipe calls for, the finished cookie might be puffier and not as chewy.

Flour

The main difference between the flour you can buy at the store is how much protein they have.

All-purpose flour, also called plain flour, is a good flour to use for baking almost anything.

All-purpose flour has between 10 and 13% protein and always works well. If you want a softer.

more delicate cookie, you could use cake flour instead of all-purpose flour, but that might change how the cookie is put together.

The best way to switch flours is to use a scale, but make sure to sift the flours first.

All-purpose flour is used in most cookie recipes. Both bleached and unbleached flour can be used in cookie recipes.

but unbleached flour is usually a better choice if you want your cookies to be a little bit chewier.

Leaveners

Most cookie recipes call for baking soda and baking powder as leaveners. Only baking soda is used in this recipe.

Bicarbonate of soda is what baking soda is. It removes the acidity of some of the dough’s ingredients, which lets the cookies brown in the oven.

Notes for Oatmeal Chocolate Chip Cookies:

Make sure to measure your flour correctly! Most people mess up a recipe by adding too much flour.

Use a scale to measure the flour. This is the best and easiest way to do it. If you don’t have one.

You can use a spoon to fluff your flour, sprinkle it into your measuring cup, and then use a knife to level it.

• You don’t have to chill the dough, but if you do, it makes the cookies spread out less, concentrates the flavor, and dries out the dough a bit.

•This cookie is great with walnuts that have been toasted. You could add half a cup to a cup of chopped nuts.

• Your cookies are done when the edges start to turn brown. The centers won’t be raw, but they won’t be fully set either.

Nutrition

Serving: 1cookie – Calories: 170 kcal – Carbohydrates: 20g  –Protein: 1.5g  Fat: 67g – Saturated Fat: 3g  Polyunsaturated Fat: 2.5g 

 Monounsaturated Fat: 2g  – Trans Fat: 1g – Sodium: 93mg  Potassium: 51mg – Fiber: 0.6g – Sugar: 10g – Calcium: 5mg –  Iron: 1.7mg