Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate! Oatmeal cookies are soft, chewy and delicious — perfect when you need a quick snack or a bite of something sweet. These Chewy Oatmeal Cookies, Oatmeal Creme Pies and these Healthy Oatmeal Apple Raisin Cookies are more you’ll love!…

Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate!

Oatmeal cookies are soft, chewy and delicious — perfect when you need a quick snack or a bite of something sweet. These Chewy Oatmeal Cookies, Oatmeal Creme Pies and these Healthy Oatmeal Apple Raisin Cookies are more you’ll love!

overhead image of oatmeal chocolate chip cookies on plate

Oatmeal Chocolate Chip Cookies

I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins!

I’m a little picky about oatmeal cookies.

They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy!

These cookies are thick enough that they won’t break, but thin enough that they’re not cakey.

And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone.

These Oatmeal Chocolate Chip Cookies have a great base that you can use with lots of different add ins, and I’ve included a list below so you can mix and match.

close up image of oatmeal chocolate chip cookies

How to Make Oatmeal Chocolate Chip Cookies:

  1. Start with room temperature butter — you don’t want it too cold or too warm! Cream the butter and sugar together until fluffy and incorporated.
  2. Add the egg and vanilla and mix until combined.
  3. Add all of the dry ingredients, except the chocolate chips, and mix it up.
  4. Add in your chips and stir well.
  5. Bake — I don’t chill my dough before baking, since I like thinner, chewy cookies with crispy edges, but you could! I like to press my cookies down slightly so they don’t turn out too thick.
  6. Let sit for 5-10 minutes before removing from the baking sheet. This way, they won’t fall apart and will continue to set up!

Variations On These Oatmeal Cookies:

  • Swap the chocolate chips for raisins, or include both!
  • Swap the chocolate chips for butterscotch, peanut butter, white chocolate, or any other kind of chip your heart desires.
  • Add in white chocolate chips and dried cranberries
  • Add in 1/4 cup of toasted coconut
  • Add in 1/4 teaspoon of cinnamon for some warmth

one oatmeal chocolate chip cookie close up

More of Our Favorite Cookie Recipes!

  • These Oatmeal Butterscotch Cookies are one of our favorite ways to mix it up!
  • Peanut Butter No Bake Cookies are delicious and perfect when you need something quick!
  • These M&M Cookies are some of our kids favorites
  • Buttery Lemon Shortbread Cookies with a Glaze are great any time of the year!
overhead image of oatmeal chocolate chip cookies on plate
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Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate!
Course Dessert
Cuisine American
Keyword oatmeal chocolate chip cookies, oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 cookies
Calories 240kcal
Author Ashley Fehr

Ingredients

  • 3/4 cup unsalted butter room temperature
  • 1 cup brown sugar packed
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups large rolled oats
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups chocolate chips

Instructions

  • Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
  • In a large bowl with an electric mixer, beat butter and sugar until light and fluffy.
  • Add egg and vanilla and beat until smooth.
  • Add oats, flour, baking powder, baking soda and salt and stir with an electric mixer or by hand until combined. Stir in chocolate chips.
  • Drop by heaping tablespoonfuls (if you’re using a cookie scoop, you’ll want to use a 2 or 3 TBSP scoop) onto parchment paper 2-3 inches apart (I do 9 per pan). If you like thinner, chewier cookies, press down slightly.
  • Bake at 350 degrees F for 9-10 minutes, until the edges are beginning to brown and the centers are almost set (a tiny bit of glossiness in the center is good, as they will continue to set).
  • Let sit for 5-10 minutes before removing from the pan to cool completely.

Nutrition

Calories: 240kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 67mg | Fiber: 1g | Sugar: 20g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg
Source : The Recipe Critic More   

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Quick Halloumi & Rocket Salad

Whenever I post a recipe like this quick Halloumi & Rocket Salad with ‘rocket’ in it, I always get funny comments and questions. So in case you’re wondering, ‘rocket’ from the French ‘rocquette’ is the same as ‘arugula’ which is the Italian name. Nothing to do with space craft I’m afraid. While I love the […] The post Quick Halloumi & Rocket Salad appeared first on Stonesoup.

Quick Halloumi & Rocket Salad

Whenever I post a recipe like this quick Halloumi & Rocket Salad with ‘rocket’ in it, I always get funny comments and questions.

So in case you’re wondering, ‘rocket’ from the French ‘rocquette’ is the same as ‘arugula’ which is the Italian name.

Nothing to do with space craft I’m afraid.

While I love the sharp pepperiness of wild rocket (arugula) with the cheesy halloumi, any salad greens will work here.

Quick Halloumi & Rocket Salad
Print

Quick Halloumi & Rocket Salad

Course Dinner, Lunch
Cuisine modern
Keyword arugula, halloumi, rocket, salad, simple
Total Time 15 minutes
Servings 2 people

Ingredients

  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1-3 chillies eg. serrano or thai birds eye optional
  • 1 packet halloumi cheese 300g / 10oz
  • 1 bag rocket (arugula)

Instructions

  • Combine lemon, 2 tablespoons extra virgin olive oil and sliced chillies, if using, in a large bowl.
  • Heat a little more olive oil in a frying pan on a medium high heat. Slice halloumi into slices about 5mm (1/4in) thick and pan fry on both sides until deeply golden, about 2 minutes each side.
  • Toss leaves in the dressing and divide between two plates. Top with the hot halloumi and serve ASAP

Variations for Quick Halloumi & Rocket Salad

carnivore / dairy-free / paleo – replace halloumi with chicken breasts or steak and adjust the cooking time accordingly.

pescetarian – replace halloumi with a salmon fillet.

different cheese – halloumi is a wonderful cheese that grills superbly, going lovely and golden without melting all over the place. If you can’t get your hands on halloumi, feta can be used but be careful of the saltiness!

no ‘rocket’? – use whatever salad greens you prefer.

vegan – replace halloumi with 4 field or portabello mushrooms. Slice and pan fry in oil until lovely and golden. Serve scattered with roasted pine nuts or drizzled with tahini to make it a bit more substantial.

carb lovers / more substantial – toss in torn sourdough chunks and double the dressing.

more substantial (low carb) – grilled zucchini + roast almonds.

Waste Avoidance Strategy

lemon – keeps in a plastic bag in the fridge for months.

chillies – freeze.

halloumi – keeps in the freezer in its packaging for months. Can be frozen.

rocket leaves – best to use for another meal.

Recipes similar to Quick Halloumi & Rocket Salad

  • Best Broccoli Salad, Ever.
  • Big Bistro Kale Salad
  • Spiced Roast Chicken & Cauliflower Salad with Tahini Maple Dressing
  • Halloumi + Cabbage Hash
  • Green Chicken Bowls with Pine Nut Mayo
  • Bloody Delicious Kale Bowls
  • Zucchini ‘Noodle’ & Pesto Salad

Have fun in the kitchen!

With love,
Jules x

The post Quick Halloumi & Rocket Salad appeared first on Stonesoup.

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