Get ready to elevate your cookie game with these irresistible Toasted Oatmeal Chocolate Chip Cookies that will make your taste buds dance! Imagine biting into a perfectly crisp yet chewy cookie with a rich, nutty flavor from toasted oats and melted chocolate chips that will transport you to dessert heaven. These aren't just ordinary cookies - they're a gourmet experience that transforms a simple treat into a culinary masterpiece that will have everyone begging for your secret recipe.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups rolled oats
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Spread the rolled oats on a large baking sheet and toast in the preheated oven for 8-10 minutes, stirring once halfway through, until they turn golden brown and develop a nutty aroma. Remove and let cool completely.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the toasted oats, all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredient mixture to the butter mixture, mixing on low speed until just combined.
- Fold in the chocolate chips using a spatula, ensuring they are evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Toast your oats carefully: Keep a close eye on the oats while toasting to prevent burning. Stir them midway and remove when they're golden brown and fragrant.
- Use room temperature ingredients: Ensure butter and eggs are at room temperature for better mixing and a more consistent cookie texture.
- Don't overmix the dough: Mix just until ingredients are combined to keep cookies tender and prevent toughness.
- Use parchment paper or silicone mats: This prevents sticking and ensures even baking.
- Allow cookies to cool slightly on the baking sheet before transferring to a wire rack. This helps them set and prevents breaking.
- For extra indulgence, use high-quality chocolate chips and consider mixing different types of chocolate.
- Store in an airtight container to maintain freshness and soft texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 2g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 30mg
