Chocolate Chip Oatmeal Cookies King Arthur Flour
Soft, chewy, and bursting with rich chocolatey goodness, these Chocolate Chip Oatmeal Cookies from King Arthur Flour are the ultimate crowd-pleaser. Combining the heartiness of old-fashioned rolled oats, the sweetness of semi-sweet chocolate chips, and the warm aroma of cinnamon, this recipe creates cookies that are both comforting and indulgent. Made using King Arthur Unbleached All-Purpose Flour for a reliable texture, the dough comes together in just 15 minutes and bakes to perfection in under 12. Whether you opt to add a handful of chopped nuts for extra crunch or keep it classic, these cookies are ideal for snacks, dessert platters, or a cozy treat alongside a glass of milk. Perfectly balanced between soft centers and golden crispy edges, these oatmeal chocolate chip cookies are sure to become your go-to recipe for homemade goodness.
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Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 2 teaspoons vanilla extract
- 1.5 cups King Arthur Unbleached All-Purpose Flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 3 cups old-fashioned rolled oats
- 1.5 cups semi-sweet chocolate chips
- 1 cup optional chopped nuts (e.g., walnuts or pecans)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 4
In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6
Stir in the oats, followed by the chocolate chips, and nuts if using, until evenly distributed throughout the dough.
Step 7
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers will still look slightly underbaked, but they will set as the cookies cool.
Step 9
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
| Serving size | (1449.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6528.9 |
| Total Fat 362.1g | 0% |
| Saturated Fat 176.0g | 0% |
| Cholesterol 888.7mg | 0% |
| Sodium 2673.4mg | 0% |
| Total Carbohydrate 793.3g | 0% |
| Dietary Fiber 56.6g | 0% |
| Total Sugars 441.7g | |
| Protein 103.5g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 531.3mg | 0% |
| Iron 29.6mg | 0% |
| Potassium 2070.7mg | 0% |
Source of Calories