Oatmeal Chlp Cookles
Description
These oatmeal chocolate chip cookies are the ultimate comfort treat, combining the nutty, wholesome flavor of quick-cooking oats with rich, melty chocolate chips. The dough comes together easily, creating a texture that is crisp on the edges and wonderfully chewy in the center. Perfect for pairing with a cold glass of milk or enjoying as a sweet afternoon snack, these cookies bring a homemade warmth to any occasion. Whether you are baking for a crowd or just satisfying a sudden craving, this recipe delivers consistent, delicious results every time. Simple ingredients transform into a classic dessert that feels both nostalgic and fresh.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a large mixing bowl, cream together butter, granulated sugar, and packed brown sugar until smooth and fluffy.
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Beat in eggs one at a time, then stir in vanilla extract.
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In a separate bowl, combine all-purpose flour, baking soda, and salt.
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Gradually blend the dry ingredients into the wet mixture, followed by the quick-cooking oats.
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Fold in the semisweet chocolate chips.
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Cover the dough and chill in the refrigerator for 1 hour, or until firm enough to roll.
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Roll the chilled dough into 1-1/2-inch balls.
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Place the dough balls on greased cookie sheets, spacing them apart.
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Bake for 11 to 13 minutes, or until the edges are lightly browned.
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Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 745.2kcal
- % Daily Value *
- Total Fat 82.8g128%
- Saturated Fat 26.4g132%
- Cholesterol 0.0mg0%
- Sodium 1230.0mg52%
- Total Carbohydrate 1.1g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 0.5g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original ingredient list appears garbled. Based on standard oatmeal cookie recipes and the directions provided, you will likely need: 3 cups all-purpose flour, 2 cups granulated sugar, 2 cups packed brown sugar, 2 teaspoons baking soda, 1 teaspoon salt, 4 eggs, 2 teaspoons vanilla extract, 6 cups quick-cooking oats, 2 cups butter (softened), and 12 ounces semisweet chocolate chips.
For best results, ensure butter is softened to room temperature before creaming.
Chilling the dough is crucial for preventing the cookies from spreading too thin and helps develop flavor.
Yield is approximately 7 dozen cookies.
Store in an airtight container at room temperature for up to 1 week.
