Description
These Oatmeal Chocolate Chip Cookies combine the hearty texture of rolled oats with gooey chocolate chips for the perfect sweet treat. Soft and chewy with a golden edge, they are easy to prepare and ideal for any cookie lover looking for a comforting classic.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 3 cups rolled oats
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking your cookies to a perfect golden finish.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy, ensuring a good texture for your cookies.
- Add Eggs and Vanilla: Beat in the eggs and vanilla extract until fully incorporated into the creamed mixture for richness and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture while mixing gently until just combined, avoiding overmixing to keep cookies tender.
- Stir in Oats and Chocolate Chips: Fold in the rolled oats and chocolate chips evenly throughout the dough for texture and chocolatey bursts.
- Form and Arrange Cookies: Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper, spacing them apart to allow spreading.
- Bake: Bake in the preheated oven for 10-12 minutes or until the edges turn golden brown and the centers look set.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to set before transferring them to a wire rack to cool completely, ensuring they firm up perfectly.
Notes
- Use room temperature butter for easier creaming and better texture.
- Adjust baking time if using a convection oven; start checking at 8 minutes.
- For chewier cookies, slightly underbake and allow to cool on the baking sheet.
- Store cookies in an airtight container at room temperature for up to one week.
- Optional: Substitute chocolate chips with raisins or nuts for a different flavor.
