Chocolate Chip-Oatmeal Cookies are a huge hit in my family!
- 2 eggs
- 1 teaspoon baking soda
- 2 tablespoons milk
- 1 teaspoon salt
- 1 cup butter softened
- 2 teaspoons vanilla extract
- 1/2 cup sugar
- 1 3/4 cups all purpose flour
- 1 cup golden brown sugar packed
- 1/2 cup dark brown sugar
- 2 1/2 cups rolled quick oats (i like mccann's quick cooking oats-trader joe's)
- 2 cups semisweet chocolate chips (i like trader joe's semi-sweet chocolate chips)
- 1 cup walnuts chopped
- Carbohydrate 265.060678633892 g
- Cholesterol 651.0225 mg
- Fat 93.4542015630974 g
- Fiber 11.5814291787647 g
- Protein 38.0926625923943 g
- Saturated Fat 42.2433458766889 g
- Serving Size 1 1 Dozen (526g)
- Sodium 851.328324618566 mg
- Sugar 253.479249455128 g
- Trans Fat 8.35022509426702 g
- Calories 1990 calories
Step-by-step
- Preheat oven at 375 degrees (190 C).
- Beat together butter and sugars until creamy.
- Add eggs, milk and vanilla and beat well.
- Whisk together flour, baking soda and salt.
- Add slowly to creamed sugar mixture.
- Stir in oats, chocolate chips and nuts and mix well.
- Drop by rounded tablespoons onto ungreased cookie sheet.
- Bake 10-12 minutes.
- Cool for a few minutes and transfer to wire rack.
While standard drop cookies rely entirely on a high ratio of white sugar for crisp edges, incorporating rolled oats shifts the structure toward a chewy, substantial center. Adjusting batch sizes requires precision because eggs resist clean halving; when scaling this formula down by half, beat a single large egg thoroughly before measuring out half its volume by weight.
- Cream the butter and three sugar types at room temperature until the mixture visibly lightens in color and increases in volume to incorporate enough air for proper expansion.
- Bake at 375 degrees Fahrenheit for ten to twelve minutes, removing them when the edges turn golden brown while the centers still appear slightly soft.
- Allow the baked rounds to rest on the hot baking sheet for three minutes before transferring them to a wire cooling rack to prevent structural collapse.
Using freshly harvested walnuts yields a cleaner, more assertive flavor profile compared to older nuts that have developed rancidity from prolonged pantry storage. Proper airtight container storage maintains texture for up to five days at room temperature.
