Oatmeal Chocolate Chip Cookies

These soft, chewy Oatmeal Chocolate Chip Cookies are packed with comforting oats and plenty of chocolate chips, perfect for any occasion.

Print Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Baking

Cuisine Baking

Servings 24 cookies

Calories 280 kcal

Ingredients

1 cup unsalted butter softened
1 cup light brown sugar
½ cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
¾ teaspoon salt
3 cups semi-sweet chocolate chips

Instructions

Preheat your oven to 325 degrees Fahrenheit.
Line 2 baking sheets with parchment paper.
Set the lined baking sheets aside.
In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar.
Continue beating until the mixture is light and fluffy.
Add the egg, egg yolk, and vanilla extract to the butter mixture.
Mix until just combined.
In a separate bowl, whisk together the flour, quick oats, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients.
Mix until just combined.
Fold in the chocolate chips.
Using a 1/4 cup measuring cup or cookie scoop, portion the dough into balls.
Place the dough balls on the prepared baking sheets.
Leave 1–2 inches between each cookie.
Bake for 12–15 minutes.
Bake until the edges are lightly golden brown and crisp.
Allow the cookies to cool on the baking sheet for a few minutes.
Transfer the cookies to a wire cooling rack to cool completely.

Notes

Ensure your butter is truly softened, not melted, for the best texture.
Do not overmix the dough once the dry ingredients are added.
Quick-cooking oats are essential for the correct texture; do not substitute with other oat types.
Cookies are done when edges are golden brown, even if centers seem slightly soft.

Keyword Baking