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Oatmeal Cookies
Do you love oatmeal cookies? These chewy gems are full of chocolate chips and nuts, but you can change it up by leaving the additions out or substituting raisins!
Prep Time
15
minutes
mins
Cook Time
9
minutes
mins
Total Time
24
minutes
mins
Course:
Desserts
Cuisine:
American
Servings:
30
cookies
Calories:
134
cal
Author:
Amanda Formaro
Equipment
Hand mixer
Insulated baking sheets
Wire cooling racks
Cookie scoop
Ingredients
1/2
cup
unsalted butter
softened
2
large
eggs
1
cup
maple syrup
1/2
cup
milk
2
cups
quick cooking oats
1 1/2
cup
all-purpose unbleached flour
2
teaspoons
baking powder
1
teaspoon
baking soda
1/2
teaspoon
salt
1/2
teaspoon
ground cinnamon
1/2
cup
chocolate chips
1/2
cup
chopped pecans
Instructions
Preheat your oven to 350 F. Line insulated baking sheet with parchment paper or silicone mat.
In a large bowl, with a hand mixer cream together butter and maple syrup.
Add eggs, one at a time, mixing well after each addition. Set aside.
In another bowl, mix flour, oats, baking powder, baking soda, salt, cinnamon.
Add chocolate chips and pecans. Mix until they are coated with flour mixture.
Alternating with milk, add the dry ingredients to the wet ingredients.
Mix until all incorporated. Do not over-mix. Dough will be sticky.
With a medium-size cookie scoop (1 ½ tablespoon of dough), scoop balls onto your cookie sheet.
Bake in the oven for 8 to 10 minutes or until the edge of your cookie is golden.
Notes
While this recipe calls for quick cooking oats, you can use old fashioned oats instead.
You can omit the nuts in this oatmeal cookie recipe without any other alterations. Alternatively, you can use walnuts instead of pecans.
If you prefer an oatmeal raisin cookie, simply replace the chocolate chips with an equal amount of raisins.
Nutrition
Serving:
1
cookie
|
Calories:
134
cal
|
Carbohydrates:
18
g
|
Protein:
2
g
|
Fat:
6
g
|
Saturated Fat:
3
g
|
Cholesterol:
21
mg
|
Sodium:
86
mg
|
Potassium:
94
mg
|
Fiber:
1
g
|
Sugar:
9
g
|
Vitamin A:
126
IU
|
Calcium:
39
mg
|
Iron:
1
mg