Thick and Chewy Oatmeal Chocolate Chip Cookies to Love

Delight in these Thick and Chewy Oatmeal Chocolate Chip Cookies, a nostalgic treat perfect for any gathering.

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Prep Time 15

Cook Time 9

Cooling Time 15

Total Time 39

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Unsalted Butter Substitution: Can use margarine for a dairy-free option.
1 cup Granulated Sugar No substitutes recommended.
1/2 cup Light Brown Sugar Substitution: Can replace with dark brown sugar for a deeper flavor.
1 large Egg Egg substitute: Use 1/4 cup unsweetened applesauce for a vegan option.
1 teaspoon Vanilla Extract Can substitute with almond extract for a different profile.
1 cup Unbleached Flour Substitution: Whole wheat flour can add nuttiness but may alter texture.
1 teaspoon Baking Soda No substitutions needed.
1/2 teaspoon Kosher Salt Regular salt can be used, but adjust the quantity.

For the Texture

1 cup Quick Oats Substitution: Rolled oats can be used, but they may require longer baking time.
1 cup Semi-Sweet Mini Chocolate Chips Substitution: Dark chocolate chips increase richness or use caramel chips for a twist.
1/2 cup Chopped Pecans Substitution: Can substitute with walnuts or omit for a nut-free version.

Equipment

Oven
Baking Sheet
Parchment paper
Mixing Bowl
spatula
Cookie scoop

Method

Step‑by‑Step Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, cream together unsalted butter, granulated sugar, and light brown sugar until smooth and fluffy, about 2 to 3 minutes.
Add the egg and vanilla extract to the mixture and mix until creamy.
Gradually mix in unbleached flour, baking soda, and kosher salt until just combined.
Fold in quick oats, chocolate chips, and chopped pecans gently using a spatula.
Use a 3-tablespoon cookie scoop to portion dough on the baking sheet, spacing them 3 inches apart.
Bake for 8 to 9 minutes until the edges are golden brown and the centers remain soft.
After baking, let the cookies cool on the baking sheet for 10 to 15 minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 300IUCalcium: 15mgIron: 0.5mg

Notes

For best results, use room temperature ingredients and avoid overmixed batter to maintain cookies' chewy texture.

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