oatmeal chocolate chip cookies
These oatmeal chocolate chip cookies are a delightful combination of chewy oats and rich chocolate chips, perfect for a sweet indulgence or as a snack any time of the day.
Equipment
- 1 mixing bowls
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 2 baking sheets
- 1 parchment paper (optional)
- 1 oven
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups rolled oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, stirring until just combined.
- Fold in the rolled oats and chocolate chips until evenly distributed throughout the dough.
- Drop tablespoon-sized portions of the dough onto ungreased baking sheets or lined with parchment paper, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden and the centers are set.
- Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Notes
For a chewier texture, slightly underbake the cookies and allow them to rest on the baking sheet.
You can substitute chocolate chips with nuts, dried fruits, or use whole wheat flour for a healthier twist.
Store cookies in an airtight container for up to a week.