Oatmeal Chocolate Chip Cookie Recipe
These oatmeal chocolate chip cookies are the perfect balance of soft, chewy, and crispy. Made with wholesome oats, rich chocolate chips, and a touch of molasses, they’re packed with flavor. Whether you're a beginner or an experienced baker, this recipe guarantees delicious homemade cookies that are sure to be a crowd-pleaser.
Ingredients
- Dry Ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon optional
- Wet Ingredients:
- 1 cup unsalted butter room temperature
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Mix-ins:
- 3 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
Instructions
- Mixing the Dough:
- In a large bowl, whisk together the dry ingredients (flour, baking soda, salt, and optional cinnamon).
- In a stand mixer, cream the butter, brown sugar, and granulated sugar until fluffy.
- Add eggs and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the rolled oats and chocolate chips.
- Chilling the Dough:
- Chill the dough for at least 1 hour (or overnight) to enhance flavors and prevent spreading.
- Baking the Cookies:
- Preheat the oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Use a cookie scoop to form dough balls and place them 2 inches apart on the baking sheet.
- Bake for 9-11 minutes, until the edges are golden but the centers remain soft.
- Cooling and Storage:
- Let cookies cool on the baking sheet for 1-2 minutes, then transfer them to a wire rack.
- Sprinkle with flaky sea salt for extra flavor (optional).
- Store in an airtight container for up to a week.
Notes
- For extra chewiness, use old-fashioned oats instead of quick oats.
- For less spread, increase the oven temperature to 375°F or use convection at 325°F.
- For a crunchier texture, add chopped toasted walnuts or pecans.
- For a healthier version, substitute some butter with mashed banana or applesauce.
- The cookie dough can be frozen for up to 3 months—bake straight from frozen with 1-2 minutes extra baking time.