Description
These soft and chewy oatmeal chocolate chip cookies combine the hearty texture of rolled oats with the rich sweetness of semi-sweet chocolate chips. With a blend of brown and granulated sugars, a hint of cinnamon for warmth, and a perfect balance of buttery richness, these cookies offer a satisfying treat that stays tender and flavorful with every bite.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon (optional)
- ½ teaspoon salt
Add-ins
- 3 cups old-fashioned rolled oats
- 1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large bowl, beat together the softened butter, packed brown sugar, and granulated sugar until the mixture becomes light and fluffy, which helps to incorporate air for a tender crumb.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure even distribution. Stir in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, optional ground cinnamon, and salt to evenly distribute the leavening agents and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined to avoid overmixing and tough cookies.
- Fold in Oats and Chocolate Chips: Using a spatula, fold in the old-fashioned rolled oats and semi-sweet chocolate chips carefully to maintain the texture and spread them evenly throughout the dough.
- Chill Dough: Chill the dough in the refrigerator for 30 to 60 minutes. Chilling helps solidify the butter and prevents cookies from spreading too much while baking, improving texture.
- Form Cookie Balls: Scoop the chilled dough into balls, spacing them about 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges turn golden brown while the centers remain slightly underdone for a soft, chewy consistency.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough before baking greatly improves the cookie texture by preventing excessive spreading.
- For a nuttier flavor, substitute some of the rolled oats with quick oats, but don’t overdo it to maintain chewiness.
- Optional cinnamon adds warmth but can be omitted if you prefer a more classic oatmeal chocolate chip flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
