Chewy Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are my go-to recipe. It is the only one you will even need. They are thick, soft, and chewy.If you are looking for a hearty old fashioned oatmeal cookie with a slight crunch and plenty of rich chocolate chips, you are in luck. This is a cookie recipe that would fit in nicely with any bakery cookie.
Servings: 29 Servings
Calories: 157kcal
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Kitchen Essentials
Cooling Rack
Parchment Sheets
Serving Plate
Glass Mixing Bowl
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Ingredients
- 1 Cup Butter room temperature
- ¾ Cup Brown Sugar packed
- ¾ Cup Granulated Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2 Cups All-Purpose Flour leveled
- 2 ½ Cups Old Fashioned Oats
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Cups Chocolate Chips any kind or 1, 12-ounce bag
text ingredients
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line the baking sheets with parchment or silicone baking liners.
- Using a stand mixer cream the butter and sugars together until the sugars are dissolved. The batter will become a pale white color.1 Cup Butter, ¾ Cup Brown Sugar, ¾ Cup Granulated Sugar
- Add the eggs and vanilla and mix until incorporated.2 Large Eggs, 1 Teaspoon Vanilla Extract
- In a separate bowl, mix the dry ingredients; flour, oats, baking soda, and salt.2 Cups All-Purpose Flour, 2 ½ Cups Old Fashioned Oats, 1 Teaspoon Baking Soda, ½ Teaspoon Salt
- Add about 1/3 of the dry ingredients at a time to the wet ingredients in the mixing bowl. Mix just until combined.
- Fold in the chocolate chips by hand.2 Cups Chocolate Chips
- Use a cookie scoop to place the cookie dough balls on the parchment or silicone lined baking sheet, making sure to space them 1-2 inches apart. I often use a 2-inch cookie scoop. You can make a smaller cookie with a smaller scoop too if you wish.
- I bake the 2-inch cookies for 15 minutes. The bottom is just starting to turn a golden brown and the edges show just a hint of turning the golden brown. That is when you know they are ready to take them out of the oven.
- Let the cookies rest on the cookie sheet 2 minutes before transferring to the cooling rack.
- Once the cookies are cool, they can be stored in an airtight container for up to one week.
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Notes
If you prefer a softer, chewier cookie, make sure not to over-bake them. I use a 2-inch cookie scoop and bake them for 15 minutes. The bottom is just starting to turn a golden brown and the edges show just a hint of turning the golden brown. That is when you know they are ready to take them out of the oven.
If you prefer a center that is a bit under done, bake them at a higher temperature for a shorter period. 375 degrees F. for 8 minutes.
Do not grease or oil the pan. Just use parchment paper or a silicone liner.
Notes:
While I rarely have to add any more flour, if you do find that the dough is a bit sticky, add 1-2 tablespoons of flour and mix in well before baking the cookies.
I use old-fashioned oats; however, you can also use quick oats. Using the old-fashioned oats creates a denser and thicker cookie that holds its shape well.
Nutrition
Calories: 157kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 13mg | Sodium: 85mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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