Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies are the perfect balance of melty chocolate and wholesome oats. This recipe yields soft and chewy oatmeal cookies, with just the right amount of crisp around the edges.
Servings: 30 cookies
Ingredients
- 1 cup butter unsalted
- 1 cup light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups White Flour All Purpose
- 2 ½ cups old-fashioned rolled oats
- 2 cups chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a mixer, cream together butter and sugars for 1-2 minutes until fluffy. Add eggs and vanilla, mixing until smooth.
- Add baking soda, baking powder, and salt; mix well.
- Add flour and oats, stirring until combined. Fold in chocolate chips.
- Scoop dough into 2-tablespoon balls, spacing 2 inches apart on baking sheets.
- Bake for 10 to 12 minutes, until edges are golden but centers are soft.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. (The extra 5 minutes on the hot cookies sheets really helps these cookies set perfectly; don't skip it!)
Notes
Oats: You can get creative with your oat choices! While the recipe calls for old-fashioned rolled oats, feel free to swap in quick oats or even a mix of both. If you’re using quick oats, expect a slightly denser, puffier cookie. A half-and-half mix of rolled and quick oats creates a balanced texture.
Sugar: If you're looking to cut down on sweetness, you can reduce the sugar to ¾ cup of both the brown and granulated sugars without compromising the texture. This can make for a more balanced cookie without losing the chewy, melt-in-your-mouth factor. (Don’t reduce the total amount below ¾ cup, or the cookies won’t bake properly.
Cookie Spreading: If your cookies are spreading too much during baking, try adjusting the oven temperature. Increase the oven heat to 375°F, or, if you have a convection oven, bake them at 325°F. This will help your cookies hold their shape better without spreading too thin.
Chilling Dough: I usually bake these cookies right away without chilling the dough…but my house is often a bit cool, especially when I’m baking them in the winter here in Vermont. If you have a warm house or extra soft butter, refrigerating the dough for 30 to 45 minutes before baking can help.
Chocolate Chip Substitutes: While chocolate chips are a classic addition, don’t hesitate to mix things up with butterscotch chips, peanut butter chips, or even chopped dark chocolate for an upscale twist. You can even throw in some toasted coconut for an extra flavor kick.
Nutrition
Serving: 1cookie | Calories: 229kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 136mg | Potassium: 84mg | Fiber: 1g | Sugar: 21g | Vitamin A: 205IU | Calcium: 31mg | Iron: 1mg