Oatmeal Chocolate Chip Breakfast Cookies
notthesamelaura
Category: breakfast
Yield: 24 cookies
Calories/serving: 150
Preparation time: 20 minutes
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Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 1 cup sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 3 cups quick oats
- 1 cup chocolate chips
Directions
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Add the sour cream, eggs, and vanilla extract to the bowl. Beat until well combined.
In another bowl, whisk together the wheat flour, baking powder, baking soda, ground cinnamon, and table salt.
Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
Stir in the quick oats and chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature or in the refrigerator for up to one week.
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 1 cup sour cream
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon table salt
- 3 cups quick oats
- 1 cup chocolate chips
Category: breakfast
Yield: 24 cookies
Calories/serving: 150
Preparation time: 20 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 350°F. Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Add the sour cream, eggs, and vanilla extract to the bowl. Beat until well combined.
In another bowl, whisk together the wheat flour, baking powder, baking soda, ground cinnamon, and table salt.
Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
Stir in the quick oats and chocolate chips until evenly distributed throughout the dough.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Store the cookies in an airtight container at room temperature or in the refrigerator for up to one week.
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