recipe

Oatmeal isn’t just a tasty breakfast food. It gives these chocolate chip cookies lots of oat flavor and a chewy texture.

safety
  • Uses the microwave
  • Uses the oven
difficulty
  • Beginner
time
  • 40 minutes, plus 25 minutes cooling time
yield
  • Makes 12 cookies

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Prepare Ingredients

½ cup (2½ ounces)
all-­purpose flour
½ teaspoon
salt
¼ teaspoon
baking soda
½ cup packed (3½ ounces)
light brown sugar
¼ cup
vegetable oil
2 tablespoons
unsalted butter, melted and cooled
⅛ teaspoon
ground cinnamon
1 large
egg
½ teaspoon
vanilla extract
1½ cups (4½ ounces)
old-­fashioned rolled oats
¼ cup (1½ ounces)
chocolate chips

Gather Baking Equipment

Rimmed baking sheet
Parchment paper
2
bowls (1 large, 1 medium)
Whisk
Rubber spatula
1-­tablespoon measuring spoon
Ruler
Oven mitts
Cooling rack
Spatula
1
 

Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.

 
2
 
½ cup (2½ ounces)
all-­purpose flour
½ teaspoon
salt
¼ teaspoon
baking soda

In medium bowl, whisk together flour, salt, and baking soda.

 
3
 
½ cup packed (3½ ounces)
light brown sugar
¼ cup
vegetable oil
2 tablespoons
unsalted butter, melted and cooled
⅛ teaspoon
ground cinnamon
1
large egg
½ teaspoon
vanilla extract

In large bowl, whisk together brown sugar, oil, melted butter, and cinnamon. Add egg and vanilla and whisk until mixture is smooth.

 
4
 
1½ cups (4½ ounces)
old-­fashioned rolled oats
¼ cup (1½ ounces)
chocolate chips

Add flour mixture to sugar mixture and use rubber spatula to stir until fully combined, about 1 minute. Add oats and chocolate chips and stir until evenly distributed.

 
5
 

Use 1-­tablespoon measuring spoon to drop dough onto parchment-­lined baking sheet in 12 mounds (about 2 heaping tablespoons each). Leave space between mounds. Wet your hand lightly, then use your damp hand to gently flatten each mound into 2-­inch-­wide circle.

Leave 2 inches between dough mounds, arranging them in staggered rows so they do not spread into each other. (You'll use this technique for many cookies, like the Chewy Peanut Butter Cookies in this photo.)

 
6
 

Place baking sheet in oven. Bake cookies until edges are set and lightly browned but centers are still soft, 8 to 10 minutes.

 
7
 

Use oven mitts to remove baking sheet from oven (ask an adult for help). Place baking sheet on cooling rack and let cookies cool on baking sheet for 10 minutes.

 
8
 

Use spatula to transfer cookies directly to cooling rack and let cool completely, about 15 minutes. Serve.