Description
These soft and chewy oatmeal chocolate chip cookies bring together the rustic heartiness of oats and the indulgent goodness of rich chocolate chips. With a tender center and lightly crisp edges, they’re perfect for cookie jars, holiday trays, or weeknight treats. Simple ingredients, classic flavor, and a texture everyone loves!
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
1 cup packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon (optional)
½ teaspoon salt
3 cups old-fashioned rolled oats
1 ½ cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt. Gradually add to the wet mixture and stir to combine.
- Fold in oats and chocolate chips with a spatula.
- Chill dough in the fridge for 30–60 minutes for best results.
- Scoop dough into balls and place 2 inches apart on the baking sheets.
- Bake for 10–12 minutes, until edges are golden and centers are slightly underdone.
- Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.