Big Bakery-Style Oatmeal Chocolate Chip Cookies
These Big Bakery-Style Oatmeal Chocolate Chip Cookies are the perfect sweet to indulge in right after dinner or as a pick-me-up in the mornings with your favorite cup of coffee or tea. They're the ultimate crowd-pleaser, loved by kids and adults alike, thanks to their rich chocolatey goodness and the delightful crunch of oats. Prepare to win hearts with each delicious melt-in-your-mouth bite. Vegan + Gluten-free option.
Servings: 4 Cookies
Calories: 914kcal
Ingredients
COOKIES:
- 1 cup organic all-purpose flour (See Notes for GF option!)
- ½ cup organic rolled oats (See Notes for GF option!)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- Pinch of ground cinnamon
- ½ cup unsalted butter, softened at room temp.
- ½ cup organic brown sugar, lightly packed
- ¼ cup organic cane sugar
- 1 large egg, at room temp.
- 1 teaspoon vanilla extract
- 1 ½ cups chopped chocolate bar (You can also use chocolate chips, if preferred)
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the egg and vanilla, and continue to mix until combined.
- In a bowl, add together the flour, oats, baking soda, baking powder, and cinnamon, whisking together until combined.
- With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in ¾ the amount of chopped chocolate.
- Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheet, leaving 1-2 inches between each cookie for spreading when they bake. Lightly press down on each cookie to help it spread nicely. Add the remaining ¼ amount of chopped chocolate, pressing them in each cookie slightly----for extra fudge.
- Bake for 13 to 15 minutes (checking it after about 10 minutes), or until the edges are golden brown.
- Remove the cookies from the oven and cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
- Enjoy with your favorite glass of dairy-free milk.
- Bon Appetit!
Notes
- STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
- FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
- BANGING METHOD: I love making my cookies chunky, however, if you chose to use the “banging method” in this recipe to avoid cookies from being too puffy, it’s definitely optional-----this is only needed if you decide to chill the dough prior to baking.
- LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
- GLUTEN-FREE OPTION: To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. Also, ensure that rolled oats are certified GF.
Nutrition
Calories: 914kcal | Carbohydrates: 106g | Protein: 11g | Fat: 51g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 363mg | Potassium: 519mg | Fiber: 7g | Sugar: 64g | Vitamin A: 811IU | Calcium: 118mg | Iron: 7mg