Prep: 15min | Cook: 12mins | Additional: 28 mins | Total: 55 mins | Servings: 42 | Yield: 3 1/2 dozen
Oatmeal cookies are some of my favorites when done correctly, and by that, I mean fluffy, chewy, and not over-baked. The chewiness, the beautifully heartfelt feel, the oats’ nuttiness, and all the chocolate made a new favorite spin on a classic. It’s the best oatmeal chocolate chip cookies I’ve ever had, knowing that I am very picky about cookies made with oatmeal.
The cookies are very dense but not too dense. Overly thick cookies made from an oatmeal can turn dry or cakey, a complete deal-breaker. By comparison, they’re not too thin, which is nice because there’s nothing more unsatisfactory than biting into a paper-thin cookie. If you like your oatmeal cookies with raisins or nuts, feel free to add a handful of each. But if you don’t want, then put loads of melty chocolate in your cookies. Try this recipe for Chewy Chocolate Chip Oatmeal Cookies, and enjoy it with your loved ones.
1 cup butter, softened
1 cup packed light brown sugar
½ cup white sugar
(2) large eggs
2 tsp vanilla extract
(1 ¼) cups all-purpose flour
½ tsp baking soda
1 tsp salt
3 cups quick-cooking oats
1 cup chopped walnuts
1 cup semisweet chocolate chips
1. Preheat oven 325 degrees F (165 degrees C).
2. In a large bowl, cream butter, brown sugar, and white sugar until smooth. Then add and beat in eggs, one at a time, then stir in vanilla. Combine flour, baking soda, and salt, stir into the creamed mixture until just blended. Add and mix in the quick oats, walnuts, and chocolate chips. Then drop by heaping spoonfuls onto ungreased baking sheets.
3. Bake it for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cookies remain airtight for up to a week at room temperature or for up to 6 months in the freezer.
Per Serving: 144.7 calories; fat 8.1g 12% DV; cholesterol 20.5mg 7% DV; sodium 107.2mg 4% DV; protein 2.1g 4% DV; carbohydrates 17.2g 6% DV.
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