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.

Course Dessert, Snack

Cuisine American

Diet Vegetarian

Keyword baking, chocolate chips, cookies, oatmeal cookies

Prep Time 20

Cook Time 8

Total Time 28

Servings Cookies

Calories 153kcal

Author Robin Miller

Equipment

Sheet Pan

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

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.

Nutrition