Oatmeal Chocolate Chip Cookies Recipe

Oatmeal Chocolate Chip Cookies Recipe

Course: cookies, Dessert, Snack

Cuisine: American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cookies

Calories: 275kcal

Author: Becky Hardin

These are the BEST oatmeal chocolate chip cookies you'll ever taste! Perfectly soft and chewy, with the sweetness of chocolate chips and the great texture of oats. This classic cookie is so easy to make, you'll be baking up batches every weekend!

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Equipment

Ingredients

1 cup unsalted butter 226 grams, room temperature (2 sticks)
1 cup dark brown sugar 213 grams
½ cup granulated sugar 100 grams
2 large eggs 100 grams, room temperature
2 teaspoons pure vanilla extract 8 grams
1¼ cups Bob's Red Mill Unbleached White All-Purpose Flour 204 grams
½ teaspoon Bob's Red Mill Baking Soda 3 grams
1 teaspoon kosher salt 3 grams
3 cups Bob's Red Mill Old Fashioned Rolled Oats 300 grams
2 cups semisweet chocolate chips 340 grams

Instructions

Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
Using an electric hand mixer, beat the butter, brown sugar, and sugar together until light and fluffy, about 3 minutes. Scrape down the sides as needed.
1 cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
Add in the eggs and mix until combined. Add in the vanilla and mix again. Set aside.
2 large eggs, 2 teaspoons pure vanilla extract
In a medium bowl, whisk the flour, baking soda, and salt together.
1¼ cups Bob's Red Mill Unbleached White All-Purpose Flour, ½ teaspoon Bob's Red Mill Baking Soda, 1 teaspoon kosher salt
Add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the oats and chocolate chips.
3 cups Bob's Red Mill Old Fashioned Rolled Oats, 2 cups semisweet chocolate chips
Using a large cookie scoop (about ¼ cup), scoop the dough onto the prepared sheet pan, leaving 2 inches between the cookies.
Bake for 14-18 minutes until the edges of the cookies are golden and the centers are set. Let cool on the sheet pan for 3 minutes. Transfer to a wire rack to cool.

Video

Notes

If using salted butter, omit the kosher salt.
You can use all granulated sugar in place of the brown sugar for a crispier cookie.
You can also omit one of the eggs for a crispier cookie.
For gluten-free oatmeal chocolate chip cookies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour and be sure to use certified gluten-free oats.
In a pinch, you can use quick oats instead of old-fashioned oats, but your cookies may be drier.
Add ½-1 teaspoon ground cinnamon to the dough for cinnamon oatmeal chocolate chip cookies.
Feel free to use any kind of chocolate or baking chips you like, such as milk, dark, white, peanut butter, caramel, or butterscotch!
You can swap up to half of the chocolate chips for a different mix-in, such as dried fruit, M&M's, or chopped nuts. Keep the total mix-ins to 2 cups.
Be sure to measure your dry ingredients using the spoon and level method to prevent dense, dry cookies.
If your cookies are spreading in the oven, feel free to chill the dough for up to 30 minutes before baking.
For gooey cookies, bake for 14 minutes. For crisper cookies, bake for 18 minutes.
These cookies are finished baking when the edges start to brown. The middles will not be fully set, but they should not be raw either. They will continue to firm up as they cool.

Storage: Store oatmeal chocolate chip cookies in an airtight container at room temperature for up to 2 weeks, in the refrigerator for up to 3 weeks, or in the freezer for up to 2 months.

Nutrition