Description
These Best Oatmeal Chocolate Chip Cookies offer a perfect blend of chewy oats and melty semisweet chocolate chips. With a rich buttery base, hints of cinnamon, and the ideal balance of brown and granulated sugar, these classic American cookies are sure to become a household favorite. The recipe is straightforward, yielding soft yet slightly crispy edges baked to golden perfection.
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 ground cinnamon
- 1/2 teaspoon salt
Add-ins
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This typically takes about 2 to 3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for added flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt. This ensures even distribution of the leavening agent and spices.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredient mixture to the wet mixture, stirring until just combined to avoid overmixing.
- Fold in Oats and Chocolate Chips: Gently fold in the rolled oats and semisweet chocolate chips so they are evenly distributed throughout the dough.
- Form Cookie Dough Balls: Scoop the dough into heaping tablespoon-sized balls and place them about 2 inches apart on the prepared baking sheets to allow for spreading.
- Bake Cookies: Bake for 10 to 12 minutes, until the cookie edges turn golden brown and the centers look set but still soft.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without breaking.
Notes
- For chewier cookies, slightly underbake them by removing them from the oven before the edges are fully golden.
- Add chopped walnuts, pecans, or shredded coconut to the dough for extra texture and flavor variations.
- Dough can be chilled or frozen ahead of time for make-ahead baking convenience.
