Description
Aunt Lolly’s Oatmeal Chocolate Chip Cookies are a delightful treat combining the wholesome texture of rolled oats with the rich sweetness of chocolate chips. These cookies are easy to make, featuring a classic creamed butter and sugar base, perfect for a cozy homemade snack or sharing with friends and family.
Ingredients
Units
Scale
Cookie Dough
- 1/4 pound butter (one stick), at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1/2 cup chocolate chips
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to ensure it reaches the correct temperature for baking the cookies evenly and perfectly.
- Cream the butter and sugars. Using an electric mixer, beat the room temperature butter together with the granulated and brown sugars until the mixture is light and fluffy. This creates the base for a tender cookie.
- Add the egg. Mix in the egg thoroughly to combine, helping to bind the ingredients together and add moisture.
- Incorporate dry ingredients. Add the flour, baking soda, kosher salt, and vanilla extract to the mixture and mix well to create a consistent cookie dough.
- Stir in oatmeal. Use a wooden spoon to fold in the rolled oats, which will add texture and heartiness to the cookies.
- Add chocolate chips. Mix in the chocolate chips evenly throughout the dough for sweet bursts in every bite.
- Portion the dough. Since these cookies spread significantly during baking, use about a tablespoon of dough for each cookie, placing them well-spaced on parchment-lined cookie sheets.
- Bake. Place the cookie sheets in the preheated oven and bake for 9 to 11 minutes until the edges are golden and centers are set.
- Cool and serve. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
- Use parchment paper on your cookie sheets to prevent sticking and make cleanup easier.
- Chilling the dough before baking is optional but can help control spreading even more.
- For a chewier texture, slightly underbake the cookies and let them finish setting on the sheet.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Substitute chocolate chips with raisins or nuts for a different flavor profile.
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 7g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1.2g
- Cholesterol: 15mg
