Oatmeal Chocolate Chip Cookies Without Brown Sugar
A deliciously moist European café-style oatmeal chocolate chip cookie without brown sugar. Soft and chewy and sweet but not too sweet. You only need simple ingredients you probably have in your pantry and best of all, it’s a super easy recipe 😋
Equipment
- 2 Medium bowls
- whisk or sifter to whisk flour and baking soda
- electric mixer or stand mixer to beat butter and sugar
- Baking sheet
- Parchment paper
Ingredients
- ½ cup unsalted butter, 1 stick or 113 grams, softened to room temperature (softened but still cool to touch)
- ½ cup granulated sugar plain white sugar, 100 grams
- 1 large egg
- 1½ teaspoons vanilla extract
- ¾ cup all-purpose flour 90 grams
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1½ cups rolled oats not quick oats
- ⅞ cup semisweet chocolate chips about ¾ cup plus 2 tablespoons
- 1 teaspoon molasses or honey or pure maple syrup
- flaky sea salt optional, to sprinkle on top
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream the butter and sugar together. You should use butter that is soft, but still cool to the touch, then beat the butter and sugar for 3-4 minutes. The mixture starts looking a bit fluffier and lighter in color. Test by rubbing a small amount between your fingers - you should still feel a tiy bit of sugar.
- Beat in the egg and vanilla extract until fully incorporated.
- In a separate bowl, whisk or sift together flour, baking soda, salt, and cinnamon.
- Add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in oats and chocolate chips.
- Cover dough in plastic wrap and chill in the fridge for at least 30 minutes if you have time. But do not stress if you don't have time. The cookies will still be delicious 😉
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart. Use a cookie scoop to get even cookies. You will need to squish them down a bit if you chilled the dough. Add some extra chocolate chips on the top if needed.
- Bake for 10-12 minutes until edges are golden brown but centers are still soft. They should look slightly not quite done.
- Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- This recipe makes about 24 small/medium size cookies (the size of cookies you get in a store-bought packet). If you would like a cafe-sized cookie, you can double the size or even triple the size, but you will need to flatten the dough balls and bake them a couple minutes longer.
Nutrition
Serving: 1gCalories: 162kcalCarbohydrates: 21gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 17mgSodium: 76mgPotassium: 103mgFiber: 2gSugar: 7gVitamin A: 131IUVitamin C: 0.002mgCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!