Chocolate Chip Oatmeal Cookies

By Diana Rattray

Updated 09/27/19

oatmeal chocolate chip cookies
Diana Rattray
  • Total: 22 mins
  • Prep: 10 mins
  • Cook: 12 mins
  • Yield: 4 Dozen (48 servings)
Nutritional Guidelines (per serving)
117 Calories
6g Fat
13g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 4 Dozen (48 servings)
Amount per serving
Calories 117
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 17%
Cholesterol 30mg 10%
Sodium 95mg 4%
Total Carbohydrate 13g 5%
Dietary Fiber 1g 4%
Protein 2g
Calcium 16mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Some kids hate nuts in their cookies, but you can leave them out and add more chocolate chips, or add some butterscotch chips in their place.

These are wonderful cookies with plenty of chewy texture provided by the oats and optional chopped nuts. Make these cookies for a weekend treat or bake them for a party or bake sale.

Ingredients

  • 1 1/2 cups/6 3/4 ounces flour (all-purpose)
  • 1 teaspoon baking soda
  • 1 dash salt
  • 1 cup/8 ounces butter (room temperature)
  • 1/2 cup sugar (light brown, firmly packed)
  • 1 cup sugar (granulated)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups oats (old-fashioned rolled)
  • 1 cup chocolate chips (semisweet)
  • 1/2 cup walnuts (chopped, or use more chocolate chips or butterscotch chips)

Steps to Make It

  1. Heat the oven to 350 F. Grease baking sheets or line it with parchment paper.

  2. In a bowl, combine the flour, baking soda, and salt. Blend well and set aside.

  3. Cream the butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla extract.

  4. At low speed of mixer, beat in flour mixture, blending well. Fold in oats, chocolate chips, and chopped nuts. Cover with plastic wrap and chill for 2 hours.

  5. Shape the cookie dough into 1-inch balls; place them about 2 inches apart on the prepared baking sheets then flatten each cookie slightly.

  6. Bake for 10 to 12 minutes, or until the cookies are set.

  7. Cool in on baking sheets for a minute then transfer to racks to cool completely.

 

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