Easy chocolate chip oatmeal cookie recipe that can be made in one-bowl.
Course Dessert
Cuisine American
Prep Time 15 minutesminutes
Cook Time 12 minutesminutes
Total Time 27 minutesminutes
Servings 37cookies
Calories 170kcal
Author Kate @ I Heart Eating
Ingredients
1cupbutter
1 ½cupsbrown sugarpacked
1large egg + 1 egg yolk
1tablespoonvanilla extract
2cupssifted all-purpose flour
1teaspoonbaking soda
3/4teaspoonkosher salt or scant 1/2 teaspoon table salt
2cupsold-fashioned rolled oats
10ouncepackage chocolate chips
1/2cupchopped pecans or walnutsoptional
US Customary - Metric
Instructions
Preheat oven to 375 F. Line baking sheets with parchment paper or silicone baking mat.
Melt butter in a microwave-safe bowl.
Add brown sugar, and stir to combine.
Let stand 5 minutes.
Add egg and egg yolk; stir to combine.
Stir in vanilla extract.
Add flour, baking soda, and salt. Stir until just combined.
Stir in oats until just combined.
Add chocolate chips and nuts, if using, and stir in.
Using a medium cookie scoop (1.5 tablespoon), drop scoops of dough 2 inches apart on prepared cookie sheet.
Bake for about 7-10 minutes, or until the edges of the cookies are golden brown.
Let cool on cookie sheet for 5 minutes. Remove to wire rack to finish cooling.
Notes
Butter: I use salted butter in this recipe. If using unsalted butter, increase the salt by 1/2 teaspoon. Also, I melt the butter about 85% of the way and then whisk until completely melted. Butter that is too hot will give you greasy cookies.
Brown sugar: Either light brown sugar or dark brown sugar will work in this recipe.
Flour: It's important to properly measure the flour so that you don't end up with dry, crumbly dough. You can weight it (click on "metric" for the weights) or sift the flour, lightly spoon into a measuring cup, and level.
Chocolate chips: Feel free to use milk chocolate chips, dark chocolate chips, or even flavored chips in this recipe.