Soft and Chewy Oatmeal Chocolate Chip Cookies
Soft, chewy, and loaded with melty chocolate, these oatmeal chocolate chip cookies are a must-bake! The oats add a subtle nuttiness and make the texture absolutely perfect. Whether you enjoy them fresh from the oven or save some dough for later, these cookies are guaranteed to be a new favorite.
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Equipment
- Hand or stand mixer
- Cookie jar
Ingredients
- 1 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Cinnamon optional, but adds warmth!
- ½ teaspoon salt
- 1 cup Old-fashioned rolled oats (not quick oats)
- ½ cup Unsalted butter softened
- ¾ cup Light brown sugar
- ¼ cup Granulated sugar
- 1 Egg large
- 1 teaspoon Vanilla extract
- ¾ cup Chocolate chips (semi-sweet or dark)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. For bakery-style cookies, start at 375°F (190°C) and adjust later.
- In a medium bowl, whisk together 1 ½ cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Cinnamon, and ½ teaspoon salt. Stir in 1 cup Old-fashioned rolled oats and set aside.1 ½ cups All-purpose flour, 1 teaspoon Baking soda, ½ teaspoon Cinnamon, ½ teaspoon salt, 1 cup Old-fashioned rolled oats
- In a large bowl, beat ½ cup Unsalted butter, ¾ cup Light brown sugar, and ¼ cup Granulated sugar until light and fluffy (about 2–3 minutes).½ cup Unsalted butter, ¾ cup Light brown sugar, ¼ cup Granulated sugar
- Mix in 1 Egg and 1 teaspoon Vanilla extract until smooth.1 Egg, 1 teaspoon Vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in ¾ cup Chocolate chips (or swap for dark chocolate chunks!) and any mix-ins like toasted nuts or dried fruit.¾ cup Chocolate chips
- Cover and chill the dough in the fridge for at least 30 minutes (or up to 24 hours for extra chewiness and better flavor).
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart. For larger cookies, bake at 375°F (190°C) for 5 minutes, then reduce to 350°F (175°C).
- Bake for 10–12 minutes, until the edges are golden and the centers are slightly underbaked. Double-pan your baking sheets for even baking!
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Enjoy warm or store in an airtight container for later (if they last that long!).
Nutrition
Serving: 1cookie | Calories: 167kcal | Carbohydrates: 24g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 98mg | Potassium: 87mg | Fiber: 2g | Sugar: 11g | Vitamin A: 121IU | Vitamin C: 0.002mg | Calcium: 17mg | Iron: 1mg
Calories: 167kcal
Servings: 24 cookies
