Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are soft, chewy, and filled with melty chocolate and crunchy walnuts. Perfectly golden brown with crisp edges and tender centers, they’re a nostalgic favorite that never goes out of style.
Ingredients
- 1 cup Unsalted Butter room temperature
- ¾ cup + 1 tbsp White Granulated Sugar (170 grams)
- ¾ cup Light Brown Sugar (175 grams)
- 2 Large Eggs
- 1¼ tsp Vanilla Extract (5 grams)
- ¼ tsp Fresh Lemon Juice
- 2¼ cup All Purpose Flour (365 grams)
- ½ cup Old Fashion Oats (55 grams)
- 1 tsp Baking Soda
- 1 tsp Salt
- Pinch Cinnamon
- 1 cup Milk Chocolate Chips (160 grams)
- 1⅓ cup Dark Chocolate Chips (220 grams)
- 1¾ cup Walnuts chopped, (195 grams)
Instructions
- Gather and measure all ingredients before you start baking. Be sure your eggs and sugar are at room temperature. If you forgot to bring these to room temperature, you can simply place the eggs in a bowl of warm water for 20-30 seconds. For the butter, to bring this to room temperature, place the two sticks in a sandwich bag, and allow it to steep until soft.
- Take a large bowl and combine all dry ingredients: 2 1/4 cups All Purpose Flour (365 grams), 1 tsp baking soda, 1 tsp salt and a pinch of cinnamon. Stir to evenly distribute ingredients.
- To the large bowl of dry ingredients, add 1/2 cup old fashion oats (55 grams), 1 1/3 cup milk chocolate chips (220 grams), 1 1/3 cup dark chocolate chips (220 grams), and 1 3/4 cup walnuts (195 grams) Mix together. The reason we’re adding the chocolate chips, oats, and nuts early in this step is to prevent over mixing later when all ingredients are combined. Over mixing this dough will result in a dense cookie.
- Next take a small bowl, and crack 2 large eggs into a bowl. This is to ensure you don’t accidentally crack an egg shell into your dough & to ensure the eggs are fresh. Next pour 1 1/4 tsp vanilla extract (5 grams) into the same small bowl with the eggs. Whisk together and set aside.
- Now it’s time to build your dough. To a large mixing bowl or stand mixer, add 2 sticks of unsalted butter, 3/4 cups plus 1 tablespoon white granulated sugar (170 grams), 3/4 cups light brown sugar (175 grams). Turn on your mixer and start to combine on a low speed. After a minute or two, increase the speed of our mixer. Cream together for about 5 minutes it will turn to a pale golden brown color when it’s ready. Take a spatula and run it across the bottom of the bowl to ensure butter did not collect at the bottom. Add 1/4 tsp fresh squeezed lemon juice. Allow to mix for a 1-2 minutes more.
- As the butter sugar mixture is combining, slowly drizzle in the eggs and vanilla mixture. The texture at this step should be creamy.
- Remove mixer & slowly combine dry ingredients by hand. After combining, you can either store these in the refrigerator overnight for a richer flavor cookie the next day, freeze these cookies, or bake them. If you choose to bake, preheat oven to 325°F (1C) . Portion dough with an ice cream scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper to help with clean up about 2 inches apart. If you don’t have parchment, rub some butter on the cookie sheet so they’re easy to remove. Bake for 20 to 25 minutes.
- Once brown and done, remove from oven and cool foil for 10 minutes so they’re soft and chewy. Enjoy!
Nutrition
Calories: 320kcalCarbohydrates: 35gProtein: 4gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 34mgSodium: 162mgPotassium: 158mgFiber: 1gSugar: 21gVitamin A: 259IUVitamin C: 0.2mgCalcium: 57mgIron: 1mg
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