Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are the perfect mix of crispy edges, a soft and chewy center, and just the right amount of oats and melty chocolate chips. Easy to make and packed with homemade comfort, they’re a timeless classic everyone will love!
Servings: 12 people
Calories: 466kcal
Equipment
- 12" Cast Iron Skillet
Ingredients
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup shortening
- 2 cups oats
- 1 teaspoon baking powder
- ½ package semi-sweet chocolate chips
- ½ cup white sugar
- 2 tablespoon water
- ½ cup butter
- 2 cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 375°F.
- Mix both sugar, eggs, vanilla, water, butter and shortening in a stand mixer on low.
- Add oats, chocolate chips, baking powder, sugar, flour, baking soda and salt to stand mixer and continue to mix on low until well combined.
- Spoon small balls of dough with a 2" scoop onto a 12" Cast Iron Skillet. This could take as many as two 12" skillets to bake the full amount of cookie dough.
- Bake for 7 to 10 minutes until the edges are crispy and the center is golden brown.
Notes
- Chill the dough. Rest it in the fridge for 30 minutes to prevent spreading and create extra chewy cookies.
- Measure flour accurately. Spoon and level (or weigh) your flour. Too much flour is the top cause of dry, cakey cookies.
- Use a cookie scoop. A 2-inch scoop keeps cookies evenly sized so they bake uniformly. A tablespoon measure works too.
- Underbake slightly. Pull them when the edges are crisp but the centers still look soft; they firm up as they cool.
- Storage. Airtight at room temperature up to 2 weeks, or freeze up to 3 months.
Nutrition
Calories: 466kcal | Carbohydrates: 59g | Protein: 6g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 303mg | Potassium: 189mg | Fiber: 3g | Sugar: 32g | Vitamin A: 283IU | Calcium: 60mg | Iron: 3mg
