Nut-Free Oatmeal Chocolate Chip Cookies
Get ready to bake the ultimate batch of Nut-Free Oatmeal Chocolate Chip Cookies—soft, chewy, and loaded with chocolatey goodness! This wholesome twist on classic oatmeal cookies skips the nuts, making it an allergy-friendly treat that everyone can enjoy. With a perfect balance of warm cinnamon, hearty old-fashioned rolled oats, and rich semi-sweet chocolate chips, these cookies are a crowd-pleaser for both kids and adults alike. Quick to prepare with just 20 minutes of prep time, they’re ideal for busy weeknights, lunchbox snacks, or weekend baking projects. Plus, these cookies bake to golden perfection in under 12 minutes, delivering irresistibly tender bites with perfectly crisp edges. Serve them warm with a glass of cold milk or as a sweet afternoon pick-me-up. Whether for a bake sale or a family dessert, this nut-free oatmeal chocolate chip cookie recipe is bound to become your go-to favorite!
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Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
Directions
Step 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, beat the unsalted butter, light brown sugar, and granulated sugar together using an electric mixer on medium speed until creamy and well-combined, about 2-3 minutes.
Step 3
Add the large eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
Step 4
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 6
Stir in the old-fashioned rolled oats and semi-sweet chocolate chips using a spatula until evenly distributed through the dough.
Step 7
Drop rounded tablespoons of dough onto the prepared baking sheets, ensuring about 2 inches of space between each cookie.
Step 8
Bake the cookies in the preheated oven for 10-12 minutes, or until they are lightly golden brown around the edges.
Step 9
Remove from the oven and allow the cookies to cool on the baking 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 one week.
Nutrition Facts
| Serving size | (1286.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5247.2 |
| Total Fat 216.5g | 0% |
| Saturated Fat 118.9g | 0% |
| Cholesterol 620mg | 0% |
| Sodium 2648.5mg | 0% |
| Total Carbohydrate 830.7g | 0% |
| Dietary Fiber 52.9g | 0% |
| Total Sugars 488.3g | |
| Protein 84.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 376.1mg | 0% |
| Iron 28.2mg | 0% |
| Potassium 1525.2mg | 0% |
Source of Calories