Description
These classic Oatmeal Chocolate Chip Cookies combine the hearty texture of rolled oats with the rich sweetness of semi-sweet chocolate chips. Perfectly chewy with a hint of cinnamon, they are easy to make and ideal for sharing as a delightful treat or snack.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Mix-ins
- 2 cups rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture is creamy and smooth, which helps create a light texture for the cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then stir in the vanilla extract to enhance the flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to ensure the leavening and spices are evenly distributed.
- Mix Dry into Wet: Gradually add the dry ingredient mixture to the butter and sugar bowl, stirring gently until just combined. Avoid over-mixing to keep the cookies tender.
- Add Oats and Chocolate Chips: Fold in the rolled oats and semi-sweet chocolate chips evenly throughout the dough, giving the cookies their signature texture and taste.
- Form Cookies: Using a tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.
- Bake: Place the trays into the preheated oven and bake for 10 to 12 minutes, until the edges turn golden brown and the centers look set but still soft, which ensures a chewy center.
- 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. Enjoy these delicious oatmeal chocolate chip cookies fresh or store in an airtight container.
Notes
- For chewier cookies, slightly underbake them and let them cool on the tray.
- You can substitute raisins or nuts for the chocolate chips for variation.
- Use old-fashioned rolled oats for the best texture; quick oats will make the cookies less chewy.
- Make sure the butter is softened, not melted, for proper creaming with sugars.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
