Thick 'n Chewy Oatmeal Dark Chocolate Cookies
These cookies are super thick and chewy. They are chock full of old fashioned oats and dark chocolate, satisfying every oatmeal-chocolate lover. They don't spread much during baking, so free free to flatten them a bit before popping them into the oven.
Servings: 24 cookies
Ingredients
- 1 ½ cups all purpose flour
- ¼ teaspoon table salt
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 16 tablespoons salted butter, softened
- 1 cup light brown sugar, tightly packed
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups old fashioned rolled oats
- 1 ½ cups semi-sweet chocolate chips, plus extra for topping, optional
Instructions
- Preheat oven to 350F with rack on lower middle position. Line baking sheets with parchment and set aside.
- In a bowl, whisk flour, salt, baking powder, cinnamon, and nutmeg to fully incorporate.
- In the bowl of a stand mixer fitted with paddle attachment set to medium speed, beat together the butter and both sugars until light and fluffy, a full 3 minutes.
- Add eggs and vanilla extract and mix until combined. Reduce speed to medium-low and add dry ingredients just until combined, scraping down sides as needed; don't over mix. Reduce to low speed and gently mix in the oats and chocolate just until combined.
- Roll dough into 2 TB sized balls and place 2 inches apart on lined baking sheets. Gently flatten each ball into a disk shape. Bake 11-13 minutes or just until edges are golden and bottoms are browned.
- If desired, gently press in some extra chocolate chips on top of cookies while they're still hot. Let cookies cool a few minutes on baking sheet before moving to a cooling rack to cool completely.
Notes
- Bake Time: Bake less time for a softer, chewier cookie. Bake longer for a crispier cookie.
- Variations: Feel free to mix and match various flavors of chocolate chips, raisins, caramel bits, toffee bits, or whatever you'd like to try.
- Storage: Baked cookies can be stored airtight at moderate room temperature for 3 days. Baked cookies or unbaked dough can be wrapped airtight and frozen for up to 2 months.
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Nutrition (per serving)
Calories: 204kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 79mg | Potassium: 57mg | Fiber: 2g | Sugar: 18g | Vitamin A: 256IU | Vitamin C: 0.002mg | Calcium: 28mg | Iron: 1mg