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Oatmeal Chocolate Chip Cookies
If you love classic, chewy Oatmeal Chocolate Chip Cookies are a favorite, you'll enjoy this easy recipe.
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
8
minutes
minutes
Cooling Time
10
minutes
minutes
Total Time
33
minutes
minutes
Servings
13
servings
Calories
320
kcal
Author
Brandie @ The Country Cook
Ingredients
½
cup
unsalted butter, softened to room temperature
½
cup
granulated sugar
½
cup
light brown sugar
1
large egg (room temperature)
1
teaspoon
vanilla extract
1 ¼
cup
all purpose flour
1
teaspoon
baking soda
1
teaspoon
kosher salt
1
cup
quick cooking oats
1
cup
semi-sweet mini chocolate chips
½
cup
chopped pecans
extra to garnish
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a medium mixing bowl, cream together the softened butter, granulated sugar, and brown sugar with an electric hand mixer (or with a stand mixer.)
Add the egg and vanilla extract to the bowl and mix until incorporated.
Stir in the all-purpose flour, baking soda and salt.
Gently stir in the quick oats, chocolate chips, and 1/2 cup of the crushed pecans, mixing well.
Use a 3 tablespoon cookie scoop to create cookie dough balls and place them about 3 inches apart on the prepared baking sheet.
Bake the cookies for about 8-9 minutes or until the edges start to turn golden brown. Avoid overbaking.
Remove the baking sheet from the oven and immediately sprinkle the remaining crushed pecans on top of the cookies (optional).
Let the cookies cool on the baking sheet for 10-15 minutes before transferring them to a cooling rack. Enjoy!
Notes
You can freeze cookie dough balls, or baked cookies to have some extra ones for later.
Leftover cookies should be stored in an airtight container and can be kept room temp for up to 5-7 days or frozen for up to 3 months.
To flatten your cookies a bit, push the nuts down into the cookies after they have come out of the oven.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
37
g
|
Protein:
4
g
|
Fat:
18
g
|
Sodium:
282
mg
|
Fiber:
2
g
|
Sugar:
23
g