Name: Chewy Chocolate Chip Oatmeal Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (2 sticks) butter, softened; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon (optional); 2 cups rolled oats (old-fashioned, not quick oats); 1 1/2 cups semi-sweet chocolate chips

Description

These Chewy Chocolate Chip Oatmeal Cookies combine the comforting texture of rolled oats with the sweet, irresistible taste of chocolate chips. Soft, chewy, and packed with flavor, they’re the ultimate treat for anyone who loves both oatmeal and chocolate chip cookies. Whether shared with loved ones or enjoyed with a cold glass of milk, these cookies are a delicious, nostalgic indulgence.

Ingredients

Units Scale

1 cup (2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon (optional)
2 cups rolled oats (old-fashioned, not quick oats)
1 1/2 cups semi-sweet chocolate chips

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Instructions

1. Preheat the Oven:

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.

2. Cream the Butter and Sugars:

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using a hand or stand mixer. Mix on medium speed for about 3-4 minutes until light and fluffy.

3. Add the Eggs and Vanilla:

Add the eggs and vanilla extract to the butter mixture. Beat on low until fully incorporated. Scrape down the sides of the bowl as needed.

4. Mix in the Dry Ingredients:

In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.

5. Stir in the Oats and Chocolate Chips:

Gently fold in the oats and chocolate chips using a spatula or wooden spoon. Be careful not to overmix.

6. Scoop and Shape the Dough:

Use a cookie scoop or tablespoon to drop rounded balls of dough (about 2 tablespoons per cookie) onto the prepared baking sheets. Space the cookies about 2 inches apart to allow for spreading.

7. Bake the Cookies:

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. The cookies will firm up as they cool, so avoid overbaking them.

8. Cool on the Baking Sheets:

Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Don’t Overmix the Dough: Mix just until the flour is incorporated to keep the cookies soft.
Use Softened Butter: Softened butter ensures easy mixing and a chewy texture.
Let the Cookies Cool Slightly: Let them cool on the baking sheets to prevent breaking.

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 13g
Sodium: 95mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg