Oatmeal Chocolate Chip Cookies
A beloved twist on the traditional chocolate chip cookie, these Oatmeal Chocolate Chip Cookies blend the toasty warmth of oats with the rich decadence of semi-sweet chocolate. Inspired by countryside baking traditions and updated for the modern kitchen, these cookies are chewy, lightly crisp around the edges, and irresistibly aromatic fresh out of the oven.
Equipment
- Mixing bowls
- Electric Stand Mixer or Hand Mixer
- Baking sheet
- Parchment paper
- Wire rack
- Ice Cream Scoop or Spoon
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour spooned and leveled
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 3 cups old-fashioned rolled oats preferably organic
- 2 cups semi-sweet chocolate chips or chunks for a rustic feel
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 3 minutes using an electric mixer on medium speed.
- Add in the eggs one at a time, beating after each addition. Stir in vanilla extract and mix until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, and kosher salt. Gradually add the dry ingredients to the wet mixture and beat until just combined—do not overmix.
- With a spatula or wooden spoon, fold in the rolled oats and chocolate chips until evenly distributed throughout the dough.
- Using an ice cream scoop or tablespoon, drop uniform portions of dough onto the prepared baking sheet, spacing each 2 inches apart to allow spreading.
- Bake for 10–12 minutes, or until the edges are golden brown and the centers appear slightly underbaked. They will finish setting as they cool.
- Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use quick oats if you prefer a softer cookie texture; avoid instant oats, which can turn mushy.
- Chill the dough for 30 minutes before baking for a thicker cookie with less spread.
- Replace chocolate chips with dried cranberries and white chocolate chunks for a festive alternative.
Nutrition
Calories: 280kcalCarbohydrates: 34gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 37mgSodium: 116mgPotassium: 151mgFiber: 2gSugar: 19gVitamin A: 266IUCalcium: 33mgIron: 2mg
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