No Chill Chocolate Chip Oatmeal Cookies
Soft and chewy somewhat smaller-ish batch oatmeal chocolate chip cookies. These are buttery and full of molasses and oat flavors. Take a bite of them and remember your grandma's cookies instantly!
Servings: 14 cookies
Ingredients
- 1/2 cup flour
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup oats
- 1/4 cup butter at room temperature
- 2 tbsp sugar
- 1/3 cup brown sugar
- 1 tsp vanilla
- 1 egg yolk at room temperature
- 1 tbsp heavy cream
- 1/2 cup chocolate chip
Instructions
- First, start by preheating the oven to 375F and line a baking sheet with parchment paper.
- In a medium bowl, mix the flour, baking soda, oats. and salt and set aside.
- In a stand mixer bowl, cream the butter and both sugar for 2 minutes. Add in the vanilla, the egg yolk and the heavy cream and mix until incorporated, another 2-3 minute. You want your mixture to be light and fluffy.
- Add in the dry mixture to the wet mixture and mix just until the flour disappears. Fold in the chocolate chunks or chips.
- Using a small cookie scooper, scoop out 14 equally sized chocolate cookie dough balls and place them on the baking sheet making sure to leave at least 2 inches between each cookies. They will spread a little while baking. Bake for 10 minutes, then pull them out of the oven and let them cool on the baking sheet for 1-2 minutes before transferring them to a cooling wrack. (don't skip this step to get the best chewy chocolate chip oatmeal cookies)
Notes
Store these cookies in an airtight container for up to 5 days.
Make sure to read the recipe tips for THE BEST oatmeal chocolate chip cookies!
Nutrition
Calories: 97Calories | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 147mg | Potassium: 27mg | Fiber: 1g | Sugar: 7g | Vitamin A: 179IU | Calcium: 9mg | Iron: 1mg
