Classic Oatmeal Chocolate Chip Cookies (Printable)

Chewy, golden cookies loaded with wholesome oats and semi-sweet chocolate chips. A timeless homemade delight ready in under 30 minutes.

# What goes in:

→ Wet Ingredients

01 - 1 cup unsalted butter, softened
02 - 1 cup light brown sugar, packed
03 - 1/2 cup granulated sugar
04 - 2 large eggs
05 - 2 teaspoons pure vanilla extract

→ Dry Ingredients

06 - 1 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon ground cinnamon
09 - 1/2 teaspoon salt

→ Add-Ins

10 - 3 cups old-fashioned rolled oats
11 - 1 1/2 cups semi-sweet chocolate chips

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream softened butter, brown sugar, and granulated sugar until light and fluffy.
03 - Beat in eggs one at a time, then mix in vanilla extract.
04 - In separate bowl, whisk flour, baking soda, cinnamon, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined.
06 - Stir in rolled oats and chocolate chips until evenly distributed.
07 - Scoop heaping tablespoons onto prepared sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes until edges are golden and centers slightly soft.
09 - Let cool on baking sheet for 5 minutes, then transfer to wire rack.

# Expert Advice:

01 -
  • The edges turn perfectly crisp while centers stay soft and chewy for days
  • These cookies strike that ideal balance between hearty oats and melting chocolate chunks
02 -
  • Overbaked oatmeal cookies become rock hard, so pull them from the oven when edges are just turning golden
  • Chilling the dough for 30 minutes prevents excessive spreading and creates thicker cookies
03 -
  • Weighing your ingredients instead of using measuring cups guarantees consistent results every single time
  • Sprinkle flaky sea salt on top immediately after baking for a bakery style finish

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