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Soft and chewy oatmeal chocolate chip cookies loaded with chocolate chips and rolled oats, perfect for a comforting treat.

Ingredients

Scale
  • 1 1/4 cups (155g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 1/2 cups (135g) rolled oats
  • 3/4 cup (135g) chocolate chips (Ghirardelli recommended)

Instructions

  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until combined. Set aside.
  3. Using a stand mixer or handheld mixer, cream together the softened unsalted butter, granulated sugar, brown sugar, vanilla extract, and salt until light and fluffy.
  4. Add the egg to the creamed mixture and mix until fully incorporated.
  5. Gradually add the flour mixture to the wet ingredients, mixing until just combined, being careful not to overmix.
  6. Fold in the rolled oats and chocolate chips until evenly distributed throughout the dough.
  7. Cover and chill the cookie dough in the refrigerator for at least 1 hour to allow the butter to firm up and prevent spreading during baking.
  8. Using a cookie scoop or tablespoon, portion dough balls about 1 1/2 tablespoons each and place them about 2 inches apart on the prepared baking sheets.
  9. Press down lightly on each dough ball with your palm to gently flatten slightly for even baking.
  10. Bake in the preheated oven for 8-10 minutes, or until the edges turn a beautiful golden brown but centers remain soft.
  11. Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chilling the dough is essential for cookies to keep their shape and have the perfect chewy texture., For extra chocolatey cookies, fold in an additional handful of chocolate chips just before baking., You can substitute one-minute oats for rolled oats in a pinch, but the texture will be less chewy., Add up to 1/2 cup of chopped nuts or dried fruit if desired; chill dough longer if adding heavy mix-ins., Use parchment paper or silicone baking mats for easier cleanup and to prevent sticking., Store baked cookies in an airtight container at room temperature for up to 4 days; add a slice of bread to keep them soft., For longer storage, freeze cookies wrapped tightly for up to 3 months; thaw before eating or warm in oven., To make vegan, substitute butter with plant-based butter, and replace egg with flax egg (1 tbsp ground flaxseed + 3 tbsp water, rested 5 minutes).

Nutrition

Find it online: https://gingerbaking.com/easy-oatmeal-chocolate-chip-cookies-recipe/