Description
These oatmeal chocolate chip cookies are perfectly chewy with crispy edges, packed with oats and melty chocolate chips. A classic comfort treat that stays soft for days!
Ingredients
Scale
For the Crust:
- For dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- For wet ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- For mix-ins:
- 3 cups old-fashioned rolled oats
- 2 cups semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (dry ingredients). Set aside.
- 3. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
- 4. Beat in eggs one at a time, then mix in vanilla extract.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- 6. Stir in oats and chocolate chips until evenly distributed.
- 7. Drop 2-tablespoon portions of dough onto prepared baking sheets, spacing 2 inches apart.
- 8. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
- 9. Let cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
For extra chewy cookies, slightly underbake and let them rest on the hot baking sheet. Store in an airtight container with a slice of bread to maintain softness. Dough can be frozen for up to 3 months.