Classic Oatmeal Chocolate Chips
These oatmeal chocolate chip cookies offer soft centers, crisp edges, hearty oats, and rich chocolate chips for a comforting, homemade treat that's perfect anytime.
Equipment
- 1 large bowl for mixing dough
- 1 mixing bowl for dry ingredients
- 1 baking sheet lined with parchment paper
Ingredients
- 1 cup 2 sticks, 226g unsalted butter, softened
- 3/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1 1/2 cups dark chocolate chips plus extra for topping
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat softened butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 to 3 minutes.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually fold dry ingredients into the butter mixture until just combined.
- Stir in rolled oats and chocolate chips. Press extra chocolate chips on top of dough for a bakery-style look.
- Scoop dough using about 2 tablespoons per cookie onto prepared sheets, spacing 2 inches apart.
- Bake for 10 to 12 minutes until edges are golden and centers remain slightly soft.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For chewier cookies, chill dough for 30 minutes before baking.
- Bake 1-2 minutes longer for crispier edges.
- Sprinkle flaky sea salt on warm cookies to enhance flavor.
- Store in airtight container up to 4 days.