Oatmeal Chocolate Chip Cookies Recipe
This oatmeal chocolate chip cookie recipe makes thick, chewy cookies with rolled oats and plenty of chocolate chips.
Servings: 21 cookies
Calories: 260kcal
Equipment
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 3 cups rolled oats
- 1 1/2 cups semi sweet chocolate chips or chunks
Instructions
- In a medium bowl, whisk together flour, ground cinnamon, baking soda, baking powder and salt and set aside.
- In the bowl of a stand mixer or using a large bowl and a hand mixer, beat the butter on medium-high speed until smooth, about 1-2 minutes. Add the brown and granulated sugar, then continue to beat until light and fluffy.
- Keep the mixer running as you add the eggs and vanilla. Be sure to scrape down the sides and bottom of the bowl and mix again to make sure everything is combined.
- Gradually add the dry ingredients to the wet ingredients and mix on a low speed until combined. With the mixer still running, add the oats in one cup at a time. Add in the chocolate chips or chunks. Once done, the dough will be thick and sticky.
- Use an ice cream scooper (2" sized) to scoop out the dough directly onto the baking sheets. Each sheet will fit 6 large cookies. Then cover and refrigerate for an hour or even 2 hours is better.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- Bake for 12-14 minutes, or until the edges are lightly browned but the middles are still very soft.
- Remove the cookies from the oven and allow them to cool off on the baking sheet for 5 minutes. Transfer them onto a wire rack to let them completely cool.
Notes
How to Store
- Room Temp: Store the cookies in an airtight container or zip-top bag on the counter for 3-5 days. Toss in a slice of sandwich bread if you want to keep them soft and chewy!
- Freezer: Let the cookies cool completely, then freeze them in a single layer on a parchment-lined baking sheet. Once solid, transfer to a freezer-safe zip-top bag and squeeze out the extra air. They will keep for up to 3 months. You can freeze the dough, too. Scoop it first, freeze until solid, then stash the dough balls in a freezer bag for up to 3 months. Bake straight from frozen, just add a minute or two to the bake time, and get at it!
- Tip: For that fresh-out-the-oven taste, pop a cookie in the microwave for 6-8 seconds. You'll thank me later.
Nutrition
Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 146mg | Fiber: 2g | Sugar: 17g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg