Soft And Chewy Oatmeal Chocolate Chip Cookies
Soft, thick oatmeal chocolate chip cookies with chewy centers, crisp edges, and plenty of chocolate in every bite.
Equipment
- 2 mixing bowls 1 medium and 1 large
- 1 hand mixer or stand mixer
- 2 baking sheets lined with parchment paper
- 1 Whisk
- 1 spatula
- 1 cookie scoop 2-tablespoon size
- 1 wire rack for cooling
Ingredients
Dry ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups old-fashioned rolled oats
Wet ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Mix-ins
- 1 1/2 cups semisweet chocolate chips plus extra for topping if desired
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and rolled oats.
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips. The dough will be thick.
- Scoop the dough into 2-tablespoon portions and place them 2 inches apart on the prepared baking sheets. Press a few extra chocolate chips on top if desired.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Cool the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For the softest texture, do not overbake. Old-fashioned rolled oats work best for chew. Dough can be refrigerated for up to 24 hours or frozen in scoops for later baking.