Description
Soft and chewy oatmeal chocolate chip cookies made with buttery brown sugar dough, hearty rolled oats, and rich semisweet chocolate chips. Lightly golden edges and tender centers make them a comforting classic.
Ingredients
1 cup all-purpose flour (120g)
1/2 teaspoon baking soda (3g)
1/2 teaspoon salt (5g)
1/2 cup unsalted butter, room temperature (113g)
1/3 cup granulated sugar (65g)
2/3 cup light brown sugar, packed (140g)
2 teaspoons pure vanilla extract (10mL)
1 large egg
1 1/2 cups rolled oats (135g)
1 cup semisweet chocolate chips (150g)
Instructions
- Whisk the all-purpose flour and baking soda together in a medium bowl and set aside.
- In a large mixing bowl, beat the softened butter, granulated sugar, and packed light brown sugar on medium speed until light and fluffy.
- Reduce the mixer to low speed and add the salt, vanilla extract, and egg. Beat for about 1 minute, or until well combined.
- Gradually add the flour mixture and mix just until the flour is almost completely incorporated, taking care not to overmix.
- Fold in the rolled oats and semisweet chocolate chips until evenly distributed.
- Cover the cookie dough and refrigerate for at least 1 hour or overnight.
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8 to 10 minutes, until the edges are lightly golden and the centers remain soft.
- Let the cookies rest on the baking sheet for 1 to 2 minutes, then transfer them to a wire rack to cool completely.
Notes
Chill the dough for at least 1 hour to reduce spreading and produce thicker, chewier cookies.
Rolled oats provide the best hearty texture; quick oats will result in softer, less textured cookies.
Do not overbake. Remove the cookies when the edges are lightly golden and the centers still look soft.
For variations, add chopped walnuts, pecans, raisins, dried cranberries, cinnamon, or flaky sea salt, or substitute dark, milk, or white chocolate chips.
Store cooled cookies in an airtight container at room temperature for 4 to 5 days.
Freeze baked cookies in a freezer-safe container for up to 3 months.
Portioned unbaked dough can also be frozen for baking later.
Warm a stored cookie in the microwave for about 10 seconds for a softer texture.
- Prep Time: 20 minutes
- Cook Time: 8-10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 18 mg
