Oatmeal Chocolate Chip Cookies

Several cookies on a wire cooling rack with milk around them

The perfect combination of sweet, salty and chewy, Oatmeal Chocolate Chip Cookies are simply the best! Easily made at home and perfect for sharing (or storing in the freezer), these homemade cookies are comforting, gooey and utterly scrumptious.

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 89kcal

Ingredients

½ cup unsalted butter at room temperature
½ cup granulated sugar
¼ cup brown sugar
2 tablespoons applesauce unsweetened or unflavored oil, like avocado oil
1 egg
1 ½ teaspoons pure vanilla extract
1 cup all-purpose flour
½ teaspoon kosher salt
½ teaspoon baking soda
1 ¼ cups rolled oats not the instant kind
¾ cup bittersweet or dark chocolate chips

Instructions

Preheat the oven to 350°F. Line a sheet pan with a nonstick baking mat or parchment paper, and set aside.
In a the bowl of a stand mixer using the flat beater attachment, cream ½ cup unsalted butter, ½ cup granulated sugar and ¼ cup brown sugar until the butter is light yellow and the sugars are well incorporated. Use a rubber spatula to scrape down the sides.
Add in 2 tablespoons applesauce, 1 egg and 1 ½ teaspoons pure vanilla extract, beating until combined. Scrape down the sides using the rubber spatula, ensuring all ingredients are getting mixed.
Measure 1 cup all-purpose flour, ½ teaspoon kosher salt and ½ teaspoon baking soda into the mixing bowl before turning on the mixer at a low speed. Continue mixing until the batter has come together and is nice and sticky.
Measure in 1 ¼ cups rolled oats and ¾ cup bittersweet or dark chocolate chips. Gently fold them into the batter using a rubber spatula.
Scoop the cookie dough into individual cookies onto the prepared baking sheet. Leave 1½” inches of space between each scoop to ensure the cookies don’t spread and run into each other as they bake.
Bake for 11-13 minutes, or until golden brown and delicious.
Let cool completely on a wire cooling rack, then enjoy with a glass of your favorite kind of milk!

Notes

I used a 1 tablespoon cookie scoop to make these cookies. If you use a larger scoop, you will have less, though they will be larger. The calories, as well as the cookie count, will change because of this.

How to store: Store in an airtight container on the countertop. You can also stack them on a plate and wrap it in plastic wrap. Do not store until they’ve completely cooled off.

How to freeze: Place the cookie dough balls on a baking sheet, and freeze for 3-4 hours. Once frozen solid, transfer to a storage baggie and freeze. They’ll keep for a few months.

How to bake from frozen: Preheat the oven to the temp listed above, and place the cookies on a lined baking sheet. Expect to bake the cookies 2-3 more minutes than the original time, but keep an eye on them!

SUBSTITUTIONS:

No applesauce? Use the same amount of unsalted butter or an unflavored oil.
No applesauce or eggs? Use half of a ripe banana. You can also use a combination of 1 teaspoon baking soda and 1 tablespoon of white or apple cider vinegar.
If you don’t have unsalted butter, use the same amount of room temperature coconut oil OR vegetable shortening.
Chocolate choices: Obviously, I love less sweet chocolate, so I use dark chocolate or bittersweet chocolate in this oatmeal cookie recipe. If you don’t have it on hand and eat milk or semisweet chocolate, you can use those. I say only use 1/2-3/4 a cup of these chocolate choices because the cookies will become very sweet.

Nutrition