Get ready to experience cookie perfection that will transport you straight to dessert heaven! These Phydies Chocolate Chip Oatmeal Cookies aren't just another sweet treat - they're a magical combination of crispy edges, chewy centers, and irresistible chocolate goodness that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver cookies so delicious, they'll become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent the cookies from sticking.
- In a large mixing bowl, use an electric mixer to cream together 1 cup of unsalted butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
- Add 2 large eggs, one at a time, mixing well after each addition. Then, stir in 1 teaspoon of vanilla extract until fully combined.
- In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fold in 3 cups of rolled oats and 1 cup of chocolate chips using a spatula or wooden spoon, ensuring that the oats and chocolate chips are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look set but slightly soft. Remember that the cookies will continue to cook on the baking sheet after being removed from the oven.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Phydies Chocolate Chip Oatmeal Cookies warm or store them in an airtight container for up to a week!
Tips
- Use room temperature butter and eggs for smoother mixing and better cookie texture.
- Don't overmix the dough - this can lead to tough, dense cookies.
- For uniform cookies, use a cookie scoop or tablespoon to measure equal portions.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to finish cooling.
- For extra chocolatey cookies, try using a mix of milk and dark chocolate chips.
- Store cookies in an airtight container to maintain freshness and soft texture.
- For a fun variation, add chopped nuts or a sprinkle of sea salt on top before baking.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
