Soft Batch Oatmeal Chocolate Chip Cookies
Soft Batch Oatmeal Chocolate Chip Cookies are the ultimate back to school treat, whether you pack them in a lunch, use them as a homework bribe, or just indulge in some 'me time' after the bus has pulled away.
Servings: 18 cookies
Ingredients
- 1/2 cup (1 stick) butter
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all purpose flour
- 2/3 cups old fashioned rolled oats
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup chocolate chips
Instructions
- Set the oven to 350F
- Slice the butter into chunks and microwave for about 3-40 seconds until it's mostly melted.
- Beat in the two sugars until light and fluffy, and then blend in the egg and vanilla.
- Stir in the dry ingredients,
- When the dry ingredients are almost incorporated, go ahead and add the chocolate chips, and continue to mix just until everything is nicely incorporated.
- I use a 1 7/8 cookie scoop to scoop out the dough, and then flatten slightly just slightly with my fingers. I like to add a couple of extra chocolate chips to the surface of the dough before I bake them.
- Place on an un-greased cookie sheet, about 2 inches apart.
- Bake for 10-11 minutes. The cookies will look puffy and pale, but that's what you want for a soft textured cookie.
- Let cool on the pan briefly and then move to a rack.
Nutrition
Serving: 1 cookie · Calories: 182 kcal · Carbohydrates: 25 g · Protein: 2 g · Fat: 8 g · Saturated Fat: 5 g · Polyunsaturated Fat: 0.4 g · Monounsaturated Fat: 1 g · Trans Fat: 0.2 g · Cholesterol: 24 mg · Sodium: 115 mg · Potassium: 31 mg · Fiber: 1 g · Sugar: 15 g · Vitamin A: 193 IU · Vitamin C: 0.1 mg · Calcium: 20 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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