Soft Oatmeal Cookies with Chocolate Chips
Tender, chewy oatmeal cookies with chopped chocolate. Perfect for baking ahead and serving two small cookies per portion.
- Time
- 30 min
- Serving
- 343 kcal
- Ingredients
- ≈ $0.58
- Protein
- 6 g
Ingredients
- 1 Rolled oatspack 400 g ≈ $2.60 25 g
- 2 Wheat flour 12 g
- 3 Butterpack 180 g ≈ $1.58 12 g
- 4 Sugar 14 g
- 5 Eggspack 10 pcs ≈ $1.93 0.2 pcs
- 6 Dark chocolatepack 90 g ≈ $2.50 10 g
- 7 Baking soda to taste
- 8 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
Cream softened butter3 with sugar and a pinch of salt until smooth.
Add the egg and mix until fully combined.
Stir in oats, flour, and baking soda to form a thick dough.
Chop chocolate into small pieces and fold into the dough.
Roll1 into small balls, flatten slightly, and place on the baking sheet with space between them.
Bake at 350°F (180°C) for about 12 minutes, until the edges are golden but the centers remain soft.
Cool on the baking sheet for 10 minutes to firm up.
Tips
- Why it works
- Add the baking soda at the end so the acid from the oats doesn't neutralize it, or the cookies won't rise. Keep the oven at 180 °C exactly, or the chocolate will spread or won't bake through.
- Substitutions
- Swap dark chocolate for milk or white chocolate in the same amount. Instead of butter, use ghee, 12 g, but the cookies will be drier.
- Common mistakes
- If the cookies crack at the edges, the oven is too hot or the dough was mixed too long. A burnt smell appears if they stay in 2–3 minutes too long.
- Storing and reheating
- Store in an airtight container for 3 days. Reheat in the microwave for 10 seconds or in the oven at 150 °C for 3 minutes. Don't freeze, they turn soft.
- Serve with
- Serve with tea or coffee in the morning or after lunch. Two cookies can replace dessert on a festive table for kids.
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