By Nabeah Wahab
Oatmeal Chocolate Chip Cookies
10 steps
Prep:1hCook:20min
This has been one of my favourite chocolate chip recipes since I was young. I've made a few changes over the years and it's so good. The edges are nice and crispy, the inside is chewy and overall just delicious! Try them out and let me know how they turned out!
Updated at: Sat, 03 Aug 2024 23:42:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
64
Moderate
Glycemic Load
27
High
Nutrition per serving
Calories319.6 kcal (16%)
Total Fat15.8 g (23%)
Carbs41.9 g (16%)
Sugars20.3 g (23%)
Protein4.9 g (10%)
Sodium182.7 mg (9%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
Instructions
Step 1
Add the instant coffee to the butter and melt it. Whisk it together. Pour the butter into a large a bowl with the sugar. Whisk this well.
Step 2
Crack in the two eggs and whisk until well combined. Add in the oats, salt, vanilla and baking soda. Mix this altogether
Step 3
Sift in the flour and add in the chopped chocolate. Use a spatula to combine everything together and do not over mix. Stop mixing once everything is combined.
Step 4
Scoop out the cookie dough using a large cookie scoop or shape it into a ball after scooping it with a spoon. I do it about 2 ounces for each cookie but you can make them smaller to get more out cookies.
Step 5
Take some extra chocolate and press onto the cookie balls. This makes them look better especially after they bake, with the melty chocolate on top.
Step 6
Place into a tray, cover and refrigerate for at least 30 minutes. Halfway through the refrigeration, preheat the oven to 350 F. If you're using a dark coloured pan, preheat the oven to 325F.
Step 7
Line your cookie sheet/pan with parchment or a silicone baking mat. Take out the cookies from the fridge and place them evenly spaced on to the pan. Make sure there is enough space for the cookies to spread and not stick to each other.
Step 8
Bake for about 15-20 minutes. Just when they're almost done, I take them out and drop or bang the cookie try on a sturdy surface to deflate them and have that crinkly texture. Then put them back into the oven and bake for a couple more minutes. I usually take them out when they are browning and crisp on the bottom and edges. The top should be set and still soft. The cookies will firm up as they cool.
Step 9
When you take them out, hit them with a sprinkle of salt. Best if it's flaky salt. Let them cool for 5 minutes on the baking pan and then transfer to a cooling rack to cool down completely.
Step 10
Enjoy with some milk and let me know they turned out using the 'Made It' button at the bottom of the recipe to support!
Notes
16 liked
1 disliked
Delicious
Easy
Go-to
Crispy
Sweet
