Q: Can I make these chocolate oatmeal cookies without eggs?

A: Absolutely! Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or use ¼ cup unsweetened applesauce. Both substitutions work beautifully and maintain the cookies' texture.

Q: Why do my cookies spread too much while baking?

A: Excessive spreading usually happens when the butter is too warm or the dough is too soft. Try chilling your dough for 30 minutes before baking, and make sure your butter is softened but not melted when you start mixing.

Q: Can I add other ingredients to customize these cookies?

A: Definitely! These cookies are incredibly versatile. Try adding chopped walnuts, dried cranberries, shredded coconut, or even a handful of butterscotch chips. Just keep additional mix-ins to about ¼ cup total to maintain the proper dough consistency.

7 Chocolate Oatmeal Cookies That Everyone Will Love

Description

These Chocolate Oatmeal Cookies are soft, chewy, and packed with chocolate chips for a decadent yet comforting treat. The combination of old-fashioned oats, warm spices, and semi-sweet chocolate creates a cookie that’s perfect for snacking, lunchboxes, or sharing with friends and family. Optional mini chocolate chips add extra chocolatey goodness for the ultimate indulgence.

Ingredients

Scale

Dry Ingredients:

1 cup old-fashioned rolled oats
1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg

Wet Ingredients:

½ cup unsalted butter, softened
⅔ cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk

Mix-ins:

¾ cup semi-sweet chocolate chips
½ cup mini chocolate chips (optional, but recommended)

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Instructions

1. Prep

Preheat your oven to 375°F and line two baking sheets with parchment paper.

2. Mix Dry Ingredients

In a medium bowl, whisk together oats, flour, baking soda, salt, cinnamon, and nutmeg. Set aside.

3. Cream Butter and Sugar

Using an electric mixer, cream butter and brown sugar until light and fluffy (about 3–4 minutes).

4. Add Wet Ingredients

Beat in egg, vanilla extract, and milk until smooth and creamy.

5. Combine Dry and Wet

Gradually mix in the dry ingredients until just combined. Fold in the chocolate chips gently.

6. Shape and Bake

Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes until edges are lightly golden and centers still look soft.

7. Cool

Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Tips for Perfect Cookies

Room Temperature Ingredients: Butter and egg should sit at room temperature for even mixing.

Don’t Overmix: Overmixing once flour is added leads to tough cookies.

Chill Dough (Optional): Refrigerate for 30 minutes for thicker cookies.

Watch the Timer: Cookies can overbake quickly; check at 10 minutes.

Common Mistakes to Avoid

Using quick oats instead of old-fashioned oats.

Using melted butter instead of softened butter.

Overcrowding the pan, which leads to uneven baking.

Skipping the cooling time, which can result in broken cookies.

Prep Time: 15minutes

Nutrition

Calories: 145
Sugar: 14g
Sodium: 95mg
Fat: 6g
Saturated Fat: 3.5g
Carbohydrates: 23g
Protein: 2g
Cholesterol: 18mg