Chocolate Oatmeal Cookies
Delicious chocolate oatmeal cookies that combine hearty oats with rich chocolate. Perfect for any occasion!
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature for better mixing.
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract Feel free to add a splash of almond extract for extra flavor.
Dry Ingredients
- 1 cup all-purpose flour Use the scoop-and-level method when measuring.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 3 cups rolled oats Old-fashioned rolled oats are preferred for chewiness.
- 2 cups semi-sweet chocolate chips Can substitute with dark, milk, or white chocolate.
- 1/2 cup chopped nuts (optional) Walnuts, almonds, or pecans work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy.
- Add the eggs and vanilla extract to the butter mixture and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually add it to the wet ingredients until just combined.
- Stir in the rolled oats, followed by chocolate chips and nuts (if using).
- Drop mounds of dough onto prepared baking sheets, ensuring space between each.
Baking
- Bake for 10 to 12 minutes or until edges are lightly golden and centers are still soft.
- Let cookies cool on baking sheets for a couple of minutes before transferring to a wire rack to cool completely.
Notes
For serving, enjoy cookies warm with milk or coffee, or create ice cream sandwiches. Dust with powdered sugar for an elegant finish. Store cookies in an airtight container to maintain freshness, or freeze for longer storage.