Oatmeal Chocolate Chip Cookies

I know my site is a bit overdue for a healthy dinner recipe, an exciting smoothie recipe, or an artisan bread recipe. I even had a lovely meal planned out for this week. But alas! I didn’t have the chance to go grocery shopping, so I had to work with what I had.

After searching my cupboards for available ingredients, I stumbled across an old crumpled paper among my recipe books. On one side, I had scribbled my favorite no-bake cookie recipe, but on the other, I had a mystery recipe with a few basic instructions.

Eventually, I deciphered my messy handwriting and discovered the instructions for making the ultimate chocolate chip oatmeal recipe. I’m not sure whether the original recipe was one I learned from my mother or if it was one I found floating around on the Internet. But I’m convinced that I’ll never find a better chocolate chip oatmeal cookie recipe than this one.

Ingredients

I love how balanced this recipe is; each ingredient complements the others:

  • bag of flour1 1/4 Cup Oatmeal
  • 1 Cup Flour
  • 1/2 Cup Brown Sugar (Not Packed)
  • 1/2 Cup White Sugar
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Cup Butter (Softened, Not Melted)
  • 1 Egg
  • 1/2 Cup Chocolate Chips

Technically, the chocolate chips are optional. These oatmeal cookies taste amazing without the chocolate.  But of course, the chips are what make them awesome and addictive and fantastic and so many other fun adjectives.

Step-By-Step Instructions

These cookies are far more complicated than any of the ones I’ve done in the past. They’re easy to overcook, and if you make the cookies too big, they’ll spread across the pan and turn into tasty pancakes rather than cookies.

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl, mix together dry ingredients (sugars, baking power/soda, flour, and oatmeal).
  3. In a small bowl, mix together wet ingredients (egg and flour).
  4. Add wet ingredients to dry ingredients and mix thoroughly.
  5. Stir in chocolate chips.
  6. Drop onto lightly greased pan (choose shiny over non-stick or dark pans).
  7. Bake for 10 to 12 minutes. The edges should brown slightly, but middles will still be soft.
  8. Allow cookies to finish baking from the heat of the pan.
  9. Cool and serve.

Yield: 18 Cookies

Nutritional Information

This nutritional information is for a single cookie, assuming you made about 18 cookies, like I did. I calculated the stats via the MyFitnessPal App:

  • Calories: 132
  • Total Fat: 7.7g
  • food pyramid doodleSaturated Fat: 4.6g
  • Polyunsaturated Fat: 0.3g
  • Monounsaturated fat: 1.4g
  • Trans N/A
  • Cholesterol: 25.8mg
  • Sodium: 43.5mg
  • Potassium: 1.6mg
  • Total Carbs: 14.7g
  • Dietary Fiber: 1.2g
  • Sugars: 5.6g
  • Protein: 2.1g
  • Vitamin A: 3.9%
  • Vitamin C: 0.0%
  • Calcium: 1.1%
  • Iron: 1.6%

Please note that the above estimates vary depending on which brands you use and the size of cookies you make.

Look at Me Cook

I know these cookies tend to burn and go flat about 75% of the time I make them. But I’m pleased as punch that this bunch turned out as perfect as they did. Check them out!

Mmmm yeah, it will be a good weekend now that I have these on hand.