Delish Oatmeal Chocolate Chip Cookies
Chewy, bakery-style oatmeal chocolate chip cookies with crisp edges, soft centers, and melty chocolate chips. Easy to make in one bowl and perfect for after-school snacks or weekend baking.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.25 cup all-purpose flour
- 2 cup old-fashioned rolled oats
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 0.5 tsp ground cinnamon optional
- 1 cup unsalted butter softened
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar packed
- 2 large eggs
- 2 tsp pure vanilla extract
- 1.5 cup semisweet chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon; set aside.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then mix in vanilla until smooth.
- Add dry ingredients to the bowl and mix on low just until combined; do not overmix.
- Fold in oats and chocolate chips until evenly distributed.
- Scoop dough into 2 tbsp portions and place 2 inches apart on prepared sheets.
- Bake 11 to 13 minutes, until edges are set and centers look slightly underbaked.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake and let them finish setting on the hot baking sheet. Dough can be chilled up to 48 hours; scoop and bake straight from the fridge, adding 1 to 2 minutes if needed. Store cookies airtight at room temperature for up to 4 days or freeze up to 2 months.