Buttermilk Oatmeal Cookies
How to make the best oatmeal chocolate chip cookies. Made with old fashioned oats, they're a little soft, a little chewy, and full of chocolatey goodness.
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Servings: 36 servings
Calories: 184kcal
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar
- 1/2 cup cane sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk *
- 1 teaspoon baking soda
- 2 cups all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned oats
- 12 ounces semi-sweet chocolate chips
Instructions
- Pre-heat the oven to 350°F.
- In a large bowl, cream (or mix) together the butter, brown sugar, and cane sugar.
- Add the eggs and vanilla extract to your mixture, and mix well.
- Stir the baking soda into your buttermilk (or sour milk) and set aside.
- In a separate bowl, whisk together the dry ingredients, including the flour, salt, and ground cinnamon.
- Mix the dry ingredients into the creamed mixture, alternating with the buttermilk.
- Fold in the oatmeal and chocolate chips, mixing them into the dough.
- Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with the flat bottom of a glass.
- Bake for 12 to 15 minutes, or until the cookies turn a nice golden brown.
- When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
- Serve with a nice tall glass of ice cold milk.
Notes
*You can make buttermilk (or sour milk) by mixing together about 1/4 to 1/2 tablespoon of vinegar with the 1/4 cup of milk. To make sure I have the right amount of liquid, I’ll usually pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.
Nutrition
Serving: 36servings | Calories: 184kcal | Carbohydrates: 22g | Protein: 2g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 104mg | Fiber: 1g | Sugar: 10g
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