Description
Deliciously chewy oatmeal chocolate chip cookies featuring a perfect balance of rich butter, brown sugar, and semi-sweet chocolate chips baked to golden perfection.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (226 grams, room temperature, 2 sticks)
- 2 large eggs (100 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
Dry Ingredients
- 1¼ cups all purpose flour (204 grams)
- ½ teaspoon baking soda (3 grams)
- 1 teaspoon kosher salt (3 grams)
- 3 cups old fashioned rolled oats (300 grams)
Sugars and Mix-ins
- 1 cup dark brown sugar (213 grams)
- ½ cup granulated sugar (100 grams)
- 2 cups semisweet chocolate chips (340 grams)
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside to prepare for baking.
- Cream Butter and Sugars: Using an electric hand mixer, beat the unsalted butter, dark brown sugar, and granulated sugar together on medium speed until the mixture becomes light and fluffy, about 3 minutes. Scrape the bowl sides as needed for even mixing.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then add the pure vanilla extract and mix until fully combined. Set aside this wet mixture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and kosher salt until evenly combined.
- Mix Dry into Wet: Gradually add the dry ingredient mixture into the wet ingredients and mix until just combined. Avoid overmixing to maintain cookie tenderness.
- Fold in Oats and Chocolate Chips: Gently fold in the rolled oats and semisweet chocolate chips to evenly distribute throughout the dough.
- Scoop Dough: Using a large cookie scoop (approximately ¼ cup), drop scoops of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 14-18 minutes, until the edges turn golden brown and the centers look set but still soft.
- Cool: Let the cookies cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, ensure not to overbake; they should still feel slightly soft in the center when removing from the oven.
- Room temperature butter and eggs are key to achieving the right cookie texture and proper mixing.
- Using old fashioned rolled oats gives the cookies a hearty texture; quick oats will yield a different consistency.
- You can substitute semisweet chocolate chips with dark or milk chocolate chips based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
