Oatmeal Chocolate Chip Cookies
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.
Servings 38 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 the softened butter, granulated sugar and 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 the applesauce, egg and vanilla extract, beating until combined. Scrape down the sides using the rubber spatula, ensuring all ingredients are getting mixed.
- Measure the flour, salt and 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 the rolled oats and 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
Please note that I used a 1 tablespoon cookie scoop to make my cookies. If you use a larger scoop, you will have less cookies in your batch, though they will be larger. The calories, as well as the number of cookies, will obviously change because of this.
Store these cookies in a food-safe storage container on the countertop. You can also store them on a plate wrapped in plastic wrap. Do not store until they’ve completely cooled off.
Place the cookie dough balls onto a baking sheet, and pop them in the freezer for 3-4 hours. When they’re frozen solid, transfer from the baking sheet to a storage baggie. They’ll be good in here for a few months, assuming they last that long.
When you’re ready to bake them, preheat the oven to the temp listed above, and place however many cookies you want to bake on the 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 in its place.
- 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
Serving: 1g | Calories: 89kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 48mg | Fiber: 1g | Sugar: 5g
