Description
These irresistibly soft oatmeal chocolate chip cookies combine wholesome rolled oats with melty chocolate chips in a perfectly chewy cookie that stays soft for days. Easy to make with simple pantry ingredients, they’re perfect for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 3 cups old-fashioned rolled oats
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats and set aside.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer on medium speed, beat the softened butter, brown sugar, and granulated sugar together for 2-3 minutes until light and fluffy. The mixture should become pale and creamy in color.
- Add Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until fully incorporated, scraping down the sides of the bowl as needed.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking soda, cinnamon, and salt until evenly distributed.
- Mix Dry into Wet: Add the dry ingredient mixture to the butter mixture and mix on low speed just until combined. Don’t overmix—stop as soon as you no longer see streaks of flour.
- Fold in Oats and Chocolate: Using a rubber spatula or wooden spoon, gently fold in the rolled oats and chocolate chips until evenly distributed throughout the dough.
- Portion the Dough: Using a 2-tablespoon cookie scoop or spoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart (they’ll spread during baking).
- Bake: Bake for 11-13 minutes, until the edges are set and lightly golden but the centers still look slightly underdone. They’ll seem soft, but don’t worry—they’ll firm up as they cool!
- Cool Properly: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack. This resting time allows them to set without overbaking.
- Enjoy: Serve warm or let cool completely. Store in an airtight container for up to 5 days.
Notes
- For Extra Soft Cookies: Slightly underbake by 1-2 minutes and let them finish setting on the hot pan.
- Butter Temperature: Room temperature butter should be soft enough to leave an indent when pressed but not melted or greasy.
- Don’t Skip the Parchment: This prevents over-browning on the bottom.
- Quick Oats Substitution: If you only have quick oats, reduce the amount to 2½ cups as they absorb more moisture.
- Make Them Thicker: Chill the dough for 30 minutes before baking to reduce spreading.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1.5g
- Protein: 2.5g
- Cholesterol: 30mg