Oatmeal Chocolate Chip Cookies
Equal parts chewy and crisp, these incredible golden brown, caramelized cookies have the perfect balance of oats and chocolate, with a hint of vanilla in every buttery bite.
The cookie dough is made with pantry staples, comes together in minutes. I’m pretty sure you have everything you need right now! You’ll need flour, baking soda, white/brown sugar, eggs, oats, chocolate chips, and vanilla. And the cookie dough is super easy to make.
These cookies make an excellent option for a when you want a dough you can make ahead. The uncooked dough keeps in the refrigerator for up to 3 days, and in the freezer for up to 3 months. That means you’ll always have dough at your fingertips, and warm cookies in minutes.
I love the caramelized, crisp edges and chewy middle. These cookies are perfect for everyone, no matter what kind of cookie you like! Crisp, chewy, buttery, wholesome, and chocolatey!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened to room temperature
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/2 cups old fashioned rolled oats, preferably not quick cooking
- 1 cup semisweet chocolate chips
Equipment
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat together the butter and both sugars until light and fluffy. Reduce speed to low and beat in the egg and vanilla.
- Beat in the flour mixture until just combined. With the mixer on low speed, beat in the oats and then the chocolate chips until just blended. Cover the bowl with plastic wrap and chill the dough for one hour (and up to 3 days).
- Preheat oven to 375 degrees.
- Use a cookie scoop (two tablespoons) to drop the dough onto nonstick baking sheets (or line your baking sheet with parchment paper), about 2 inches apart.
- Bake for 8 to 10 minutes, until the cookies are golden around the edges, and still soft in the center.
- Cool the cookies on a wire rack (on the baking sheet), for 2 minutes. Transfer the cookies to the racks to cool completely. Store leftovers in an airtight container.