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Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are soft, chewy, and perfectly golden with crisp edges. Packed with hearty oats and melty chocolate chips, they’re quick to make, no chilling required, and guaranteed to be a family favorite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 cup 2 sticks unsalted butter, softened
  • 3/4 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon optional but recommended
  • 1/2 teaspoon salt
  • 2 1/4 cups old-fashioned rolled oats
  • 1 1/2 cups semi-sweet chocolate chips

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes).
  3. Beat in the eggs one at a time, followed by vanilla extract.
  4. Stir in flour, baking soda, cinnamon, and salt just until combined—don’t overmix.
  5. Fold in oats and chocolate chips until evenly distributed.
  6. Scoop dough into rounded balls (about 1.5 tbsp each) and place on the prepared baking sheet 2 inches apart.
  7. Bake for 10–12 minutes or until edges are lightly golden and centers still look slightly underdone.
  8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

  • For extra chewy cookies, slightly underbake and let them finish setting on the pan.
  • Want picture-perfect cookies? Press a few chocolate chips into the tops before baking.
  • Dough can be chilled for 20 minutes if your kitchen is warm or your butter was very soft.