Oatmeal Chocolate Chip Cookies Recipe
This classic recipe for Oatmeal Chocolate Chip Cookies combines the chewy texture of rolled oats with gooey semi-sweet chocolate chips for a delicious treat. With a hint of cinnamon and a buttery, fluffy dough, these cookies bake up soft in the center with lightly crisped edges. Perfect for satisfying your sweet tooth or sharing with friends and family.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: Approximately 33 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, ground cinnamon (if using), baking soda, and sea salt until evenly combined. Set aside.
- Cream Butter and Sugars: In the bowl of an electric mixer, beat the unsalted butter, light brown sugar, and granulated sugar on medium-high speed for about 3 minutes until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, fully incorporating each egg before adding the next. Then beat on high speed for 1 minute. Mix in the vanilla extract.
- Combine Wet and Dry: Reduce the mixer speed to low and gradually add the flour mixture to the wet ingredients. Mix only until just combined.
- Add Oats and Chocolate Chips: Fold in the rolled oats and semi-sweet chocolate chips, mixing until just evenly distributed throughout the dough.
- Chill Dough (Optional): Cover the dough and chill in the refrigerator for 1 hour. This step is optional but helps improve the texture and flavor of the cookies.
- Prepare to Bake: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat (Silpat).
- Shape Cookies: Using a small cookie scoop or spoon, drop dough balls onto the prepared baking sheet, spacing them approximately 2 inches apart. You can fit about 11 cookies per sheet.
- Bake: Bake the cookies for about 10 minutes, or until the edges are lightly browned but the centers are still soft and slightly unset.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Adapted from Sally’s Baking Addiction, a trusted baking resource.
- The optional cinnamon adds a warm spice but can be omitted if preferred.
- Chilling the dough improves cookie texture but is not mandatory.
- Calories are approximately 148 per cookie.
- Ensure butter and eggs are at room temperature for best mixing results.
- Use rolled oats, not instant or quick oats, for optimal chewiness.
Keywords: oatmeal chocolate chip cookies, chewy cookies, classic cookies, easy cookie recipe, homemade cookies, rolled oats cookies
