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Oatmeal Chocolate Chip Cookies Recipe

These scrumptious oatmeal chocolate chip cookies strike the perfect balance between a crisp exterior and a delightfully chewy center, boasting rich chocolate undertones, buttery depth, and a subtle yet satisfying touch of salt.
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Course: Dessert
Cuisine: American
Keyword: Oatmeal Chocolate Chip Cookies Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 24 cookies

Ingredients

  • 1 cup semisweet chocolate chips 150g
  • 2/3 cup packed light-brown sugar 140g
  • 1/2 cup unsalted butter at room temperature (113g)
  • 1 1/2 cups rolled oats 135g
  • 1/2 tsp baking soda 3g
  • 1 large egg
  • 1/2 tsp salt 5g
  • 1 cup all-purpose flour 120g
  • 1/3 cup granulated sugar 65g
  • 2 tsp pure vanilla extract 10mL

Instructions

  • In a medium bowl, whisk together the all-purpose flour and baking soda and set aside. Cream the butter with the granulated sugar and light-brown sugar using medium speed until the mixture appears fluffy and pale. Lower the mixer speed and blend in the salt, vanilla extract, and egg, beating for about one minute until well incorporated. Gradually add the flour mixture and mix until only just combined. Gently fold in the rolled oats and chocolate chips. Cover and chill the dough for at least one hour or overnight if preferred. Preheat the oven to 375°F (190°C). Using a small cookie scoop, portion generous tablespoon-sized mounds of dough and arrange them approximately two inches apart on parchment-lined baking sheets. Bake for 8 to 10 minutes, or until the edges turn a light golden hue while the centers remain soft. Remove from the oven and allow the cookies to rest on the baking sheet for 1 to 2 minutes before transferring them to a wire rack to cool completely.

Notes

Always measure your flour with care, ideally by weight, to avoid excess which can alter the texture. Chilling the dough enhances flavor and limits spreading, yielding a thicker, chewier result. For added richness, fold in 1/2 to 1 cup of toasted chopped walnuts if desired. Cookies are perfectly baked when the edges are lightly browned but the centers still appear slightly underbaked—they will firm up as they cool.