Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup milk
- 3 cups quick oats
- 1/2 cup all-purpose flour
- 1 cup chocolate chips
- 1 tsp vanilla extract
Instructions
- Melt the unsalted butter in a saucepan over medium heat. Stir in the granulated sugar and brown sugar until combined. Pour in the milk and bring to a gentle boil.
- In a large mixing bowl, combine quick oats and all-purpose flour. Pour in the hot butter mixture and stir until incorporated.
- Fold in the chocolate chips and vanilla extract until evenly distributed in the dough.
- Using a cookie scoop or spoon, drop dollops of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Refrigerate for at least 30 minutes to set.
Notes
- Store cookies in an airtight container in the refrigerator for up to one week.
- For longer storage, freeze cookies in a single layer in a freezer-safe bag for up to three months.
- Serve with a glass of milk or coffee, or add a scoop of vanilla ice cream for an indulgent treat.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 160 Kcal
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 15mg
