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Oatmeal Chocolate Chip Cookies Recipe

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4.5 from 66 reviews

Deliciously chewy oatmeal chocolate chip cookies made with rolled oats, semi-sweet chocolate chips, and a hint of cinnamon for a cozy, flavorful treat. These cookies feature a perfect balance of sweetness and texture, with a soft center and lightly browned edges. Ideal for snack time or dessert, they combine classic ingredients with a simple preparation process.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon (optional)
  • 1/2 tsp sea salt

Wet Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tsp vanilla extract

Add-ins

  • 3 cups rolled oats
  • 2 cups semi-sweet chocolate chips

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, ground cinnamon (if using), baking soda, and sea salt. Set this mixture aside to be incorporated later.
  2. Cream Butter and Sugars: In the bowl of an electric mixer, beat the unsalted butter along with the light brown sugar and granulated sugar on medium-high speed until the mixture is pale and fluffy, which should take about 3 minutes. This step helps to create a light texture in the cookies.
  3. Add Eggs and Vanilla: Add the eggs to the butter and sugar mixture one at a time, ensuring each egg is fully incorporated before adding the next. Then, beat on high speed for 1 minute to emulsify. Add the vanilla extract and mix briefly to combine.
  4. Combine Wet and Dry Mixtures: Reduce the mixer speed to low and gradually add the flour mixture, mixing until just combined. Avoid overmixing to keep the cookies tender.
  5. Incorporate Oats and Chocolate Chips: Fold in the rolled oats and semi-sweet chocolate chips until evenly distributed throughout the dough.
  6. Chill Dough (Optional): For enhanced flavor and texture, chill the dough in the refrigerator for 1 hour. This step is optional but recommended for best results.
  7. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a Silpat liner to prevent sticking.
  8. Portion Cookies: Using a small cookie scoop, place cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Approximately 11 cookies can fit on one sheet.
  9. Bake: Bake cookies for 10 minutes or until the edges are lightly browned but the centers are still soft and unset. This ensures chewy centers.
  10. Cool: Allow cookies to cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a cooling rack to cool completely before serving.

Notes

  • Chilling the dough before baking is optional but improves the flavor and texture of the cookies.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For softer cookies, reduce baking time slightly or swap out half the rolled oats for quick oats.
  • Adapted from Sally’s Baking Addiction.
  • Nutritional information and metric conversions are estimates; verify using preferred nutrition tools if needed.

Keywords: oatmeal chocolate chip cookies, chewy cookies, baked cookies, chocolate chip, oatmeal, dessert recipe

Find it online: https://cookwithlea.com/oatmeal-chocolate-chip-cookies-recipe/