Include in Print View:

Oatmeal Chocolate Chip Cookies

Prep Time 15 mins
Cook Time 11 mins
Rest Time 30 mins
Total Time 56 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Servings: 24
Description
Chewy oatmeal chocolate chip cookies that never turn cakey. Whip the butter briefly, use baking soda, and pull the tray while centers still look soft.
Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda (not baking powder)
  • 1/2 tsp salt
  • 1 tsp ground cinnamon (optional)
  • 3 cups old-fashioned rolled oats (not quick oats)
  • 2 cups semisweet chocolate chips
Instructions
  1. 1
    Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. 2
    Beat the butter, brown sugar, and granulated sugar for about 3 minutes, until light and fluffy but not overly airy.
    Overwhipping is the top cause of cakey cookies.
  3. 3
    Beat in the eggs one at a time, then the vanilla, until just combined.
  4. 4
    Whisk the flour, baking soda, salt, and cinnamon together in a separate bowl.
  5. 5
    Fold the dry ingredients into the wet mixture until just combined.
  6. 6
    Fold in the oats and chocolate chips by hand.
  7. 7
    Rest the dough for 30 minutes at room temperature or in the fridge.
    Up to 3 days if chilled.
  8. 8
    Scoop 2-tablespoon portions onto the prepared sheets, spacing 2 inches apart.
  9. 9
    Bake 10 to 12 minutes, until edges are golden and centers still look slightly underbaked.
  10. 10
    Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Keywords: oatmeal chocolate chip cookies, oatmeal chocolate chip cookie recipe, chewy oatmeal cookies
Read it online: https://www.bakingcakee.com/recipes/oatmeal-chocolate-chip-cookies-recipe-card/