Description
Aunt Lolly’s Oatmeal Chocolate Chip Cookies are classic, chewy treats combining the wholesome texture of oats with the sweetness of chocolate chips. These cookies are easy to prepare and bake quickly, perfect for a delightful homemade snack or dessert.
Ingredients
Scale
Dry Ingredients
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup rolled oats
- 1/2 cup chocolate chips
Wet Ingredients
- 1/4 pound butter (one stick), at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Heat the oven to 375°F (190°C) to ensure it’s at the right temperature for baking the cookies evenly.
- Cream Butter and Sugars: Using an electric mixer, beat the room temperature butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes. This creates a smooth base for the dough.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed butter mixture and continue mixing until fully incorporated, ensuring the dough is uniform.
- Combine Dry Ingredients: In a separate bowl, mix the flour, baking soda, and kosher salt. Gradually add this mixture to the wet ingredients and blend gently until just combined to avoid overmixing.
- Incorporate Oats: Stir in the rolled oats using a wooden spoon. This adds texture and chewiness to the cookies.
- Add Chocolate Chips: Fold in the chocolate chips carefully to distribute them evenly throughout the dough.
- Portion Dough: Since the cookies spread during baking, scoop about a tablespoon of dough for each cookie. Space them well apart on parchment-lined cookie sheets to prevent them from merging.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes until they are lightly golden around the edges but still soft in the center.
- Cool: Remove the cookie sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use parchment paper to prevent cookies from sticking and for easy cleanup.
- For chewier cookies, slightly underbake by removing them at 9 minutes.
- Make sure butter is at room temperature for proper creaming with sugar.
- The cookies spread quite a bit; spacing dough correctly is essential to avoid merging.
- To store, keep cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 1.5g
- Cholesterol: 20mg
