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
- 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
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)
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!
Calories: 97kcal | 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