After School Snack Oatmeal-Chocolate Chip Cookies
A soft and chewy cookie loaded with oats and chocolate chips, the perfect after school snack!
Ingredients
12 Tbsp unsalted butter (room temperature)
1 cup dark brown sugar, packed
1 Tbsp vanilla extract
2 Eggland’s Best eggs, large (room temperature)
2 Tbsp milk of choice (dairy or plant based)
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
1/2 tsp cinnamon
1 1/3 cups all-purpose flour
2 1/2 cups old-fashioned rolled oats
1 heaping cup semi sweet chocolate chips
1/3 cup golden raisins (or sub an equal amount of chocolate chips)
Preparation
- In the bowl of a stand mixer or with a hand-held electric mixer cream butter and brown sugar until light and fluffy, about 3 minutes. Add eggs one at a time mixing well after each addition. Add milk of choice and vanilla extract and mix until combined.
- Add flour, oats, cinnamon, nutmeg, salt baking powder and baking soda and mix until just combined.
- With a rubber spatula fold in chocolate chips and raisins.
- Refrigerate dough for 15 while you preheat the oven to 350 F.
- On parchment-lined baking sheets, using a cookie scoop or spoon, arrange balls of dough, each approximately 2 tablespoons 2” apart .
- Bake for 9-12 minutes until edges are golden and cookies are lightly browned and puffed in the middle. Let sit on baking sheet for 5 minutes before transferring to a cooling rack.
- Once fully cool store in an airtight container.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 211 |
| Fat | 9.2g |
| Saturated Fat | 5.4g |
| Cholesterol | 42mg |
| Sodium | 111.3g |
| Carbohydrates | 26.9g |
| Dietary Fiber | 1g |
| Protein | 3g |
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