Classic Oatmeal Chocolate Chip Cookies (Printer-friendly)
Chewy, golden cookies with hearty oats and semi-sweet chocolate chips—ready in under 30 minutes.
# What you'll need:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon salt
→ Add-Ins
10 - 3 cups old-fashioned rolled oats
11 - 1 1/2 cups semi-sweet chocolate chips
# Method:
01 - Preheat your oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in the eggs one at a time, then mix in the vanilla extract.
04 - In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
06 - Stir in the rolled oats and chocolate chips with a spatula until evenly distributed.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10 to 12 minutes, or until the edges are golden and the centers are still slightly soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
# Expert Tips:
01 -
- The edges turn perfectly crisp while staying soft in the middle, which is exactly how a cookie should be.
- They bake up thick and hearty, the kind that feels substantial alongside coffee or a glass of cold milk.
02 -
- Overbaking is the enemy of chewy cookies, so pull them out when the centers still look slightly underdone.
- Room temperature butter creates the best texture, so plan ahead and set it out an hour before baking.
03 -
- Use a cookie scoop for even sizing so all cookies bake at the same rate.
- Rotate the baking sheets halfway through baking for consistent browning.