Description
These Oatmeal Chocolate Chip Cookies are totally addicting. Perfectly soft and chewy, they are loaded with oats and chocolate chips. Grab a glass of milk and enjoy to the perfect cookie!
Ingredients
- 1 3/4 cups (228g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (175g) uncooked quick cook oats
- 1 1/4 cups (211g) chocolate chips, plus more for on top, if desired
Instructions
- Combine the flour, baking soda and salt in a medium sized bowl and set aside.
- Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy. You should be able to see the change in color and texture happen and know it’s ready.
- Add the eggs one at a time and mix until well combined after each, then add the vanilla extract and mix until well combined.
- Add the dry ingredients and mix until the dough is just combined. Do not over mix.
- Stir in the oats and chocolate chips. Dough will be thick, but sticky.
- Create 2 tablespoon (40g) sized balls of cookie dough until all the cookie dough has been used. The dough will stick to your hands a little as you roll it, but if it sticks a ton and is hard to work with, your butter may have been a little soft. Refrigerate the dough for about 20 minutes, then roll the balls.
- Refrigerate the cookie dough for at least 2-3 hours or overnight. I think they are best if refrigerated overnight, but they are still very good if refrigerated for just 2-3 hours.
- When ready to bake the cookies, remove the cookie dough from the fridge and let it sit out for about an hour to come closer to room temperature. If they are too cold, they won’t spread properly.
- Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone baking mats.
- Bake cookies for 8-10 minutes or until the edges are lightly golden. Don’t over bake. The cookies will be a little puffy when you take them out of the oven but will fall a bit as they cool. For tips and troubleshooting help, check out the post above.
- Remove cookies from the oven and allow to cool on baking sheets for 4-5 minutes before transferring to a wire rack to cool completely. Store cookies in an air tight container. Cookies are best for 2-3 days.
Notes
- This is the cookie scoop I used.
- To store. Store your cookies in an airtight container on the counter. They will keep for 4-5 days.
- To freeze. You can also freeze them in an airtight container for up to 3 months, once they’ve cooled completely. Let them thaw in the refrigerator before enjoying them.
Nutrition
- Serving Size: 1 Cookie
- Calories: 183
- Sugar: 14.6 g
- Sodium: 94.1 mg
- Fat: 8.6 g
- Carbohydrates: 25.2 g
- Protein: 2.8 g
- Cholesterol: 26.4 mg
