Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are thick, soft, and chewy, with plenty of hearty old fashioned oats and creamy chocolate chips. An easy classic recipe.

Author Amber Brady

Prep Time 10

Cook Time 10

Total Time 20

Yields cookies

Ingredients

1 cup (226 g) butter, (2 sticks) room temperature
¾ cup (150 g) brown sugar, gently packed
¾ cup (150 g) granulated sugar
2 large eggs
1 tsp vanilla extract
2 cups (240 g) all-purpose flour, (stir, spoon, and level)
2 ½ cups (200 g) old fashioned oats*
1 tsp baking soda
½ tsp salt
2 cups (340 g) semi-sweet chocolate chips, (one 12oz bag)

Instructions

Preheat oven to 350 degrees Fahrenheit. Line cookie sheets with parchment paper or silicone baking mats.
In a stand mixer with the paddle attachment, cream the butter and sugars together. Add the eggs, and vanilla. Mix until incorporated. Scrape bowl.
In a separate bowl combine the flour, oats, baking soda, and salt. Slowly add to wet ingredients and mix until just incorporated. Fold in the chocolate chips. (If dough seems really sticky. Add 2 Tbsp more flour.)
Scoop cookie dough balls (with a #30 scoop; about 2 Tbsp) onto parchment or silicone lined baking sheets, spaced a couple inches apart.
Bake at 350˚F for 9-11 minutes, until edges are lightly browned and centers are just underdone (for soft cookies). Rest on tray 2-3 minutes before transferring to a cooling rack. Store cookies in an airtight container up to one week.

Video

Notes

*Quick oats can be used in place of old fashioned oats, but may produce a thicker, more dense cookie. To combat this, use less. About 1 ¾ - 2 cups total.

Nutrition