Classic Oatmeal Chocolate Chip Cookies (Printable version)
Chewy golden cookies with oats and chocolate chips—ready in 30 minutes
# List of ingredients:
→ Wet Ingredients
01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 tsp pure vanilla extract
→ Dry Ingredients
06 - 1 1/2 cups all-purpose flour
07 - 1 tsp baking soda
08 - 1/2 tsp ground cinnamon
09 - 1/2 tsp salt
→ Add-Ins
10 - 3 cups old-fashioned rolled oats
11 - 1 1/2 cups semi-sweet chocolate chips
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in eggs one at a time, then mix in vanilla extract.
04 - In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Stir in rolled oats and chocolate chips with spatula until evenly distributed.
07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden and centers are slightly soft.
09 - Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack.
# Expert Advice:
01 -
- The edges turn golden and crisp while centers stay wonderfully chewy, that perfect texture contrast that makes you reach for seconds
- These cookies travel well and actually taste better on day two, making them ideal for sharing or meal prep
02 -
- Overbaking is the enemy of chewy cookies, so pull them out when edges are set but centers look slightly underdone
- Room temperature ingredients make a huge difference in how the dough comes together
03 -
- Chill the dough for 30 minutes if it feels too sticky or warm, which helps prevent cookies from spreading too much
- Rotate the baking sheets halfway through baking for evenly browned cookies