Half-Sweet Chocolate Chip Oatmeal Cookies

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Chewy cookies with half the sugar for balanced sweetness, packed with oats and melty chocolate chips. This American-inspired recipe, ready in about 27 minutes, layers rolled oats, all-purpose flour, dark chocolate chips into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 95 calories and feeds 24, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 24 American cuisine 95 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: In a large bowl, whisk together 1 cup rolled oats, 1/2 cup all-purpose flour, 1/2 tsp baking soda, and 1/4 tsp salt until combined.
  3. Step 3: Stir in 1/2 cup melted butter, 1/2 cup brown sugar, and 1 tsp vanilla extract until fully incorporated and the mixture resembles wet sand.
  4. Step 4: Fold in 1/2 cup dark chocolate chips, then use a cookie scoop to portion 24 balls onto the prepared sheet, spacing them 2 inches apart.
  5. Step 5: Bake for 10-12 minutes until edges are golden brown but centers remain soft, then let cool on the sheet for 5 minutes before transferring to a wire rack.