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Easy Oatmeal Chocolate Chips Cookies

Looking for great Oatmeal Chocolate Chip Cookies? Look no further because you've stumbled upon the absolute best oatmeal chocolate chip cookie recipe. It's a tried-and-true crowd-pleaser, and you can have complete confidence in its perfection because it's not just any opinion; it's backed by our family's unmatched sweet tooth, with me being the biggest cookie lover among us! 🍪😄

Prep Time
15 mins
Cook Time
15 mins
Additional Time
1 hr
Total Time
1 hr 27 mins
Servings: 33
Calories: 172 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 226 g (2 sticks) unsalted butter, , at room temperature
  • 1 cup light brown sugar, packed
  • ½ cup granulated sugar
  • ¼ teaspoon kosher salt
  • 1 teaspoon honey
  • ½ teaspoon baking soda
  • 157 g (1-¼ cups) all-purpose flour, spooned & leveled
  • 20 g (2 tablespoons) cornstarch
  • ½ cup bittersweet chocolate chips such as Ghirardelli Brand ((You can choose between milk, dark, or semi-sweet based on your preference)
  • ½ cup chopped lightly toasted nuts (like walnuts or pecans) or ½ cup chocolate chips
  • 2 large eggs , at room temperature
  • 225 g (2-¼ cups) old-fashioned oats (not instant)
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon cinnamon

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
  2.  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and both sugars at medium speed until the mixture becomes light and smooth, about 5 minutes. Be sure to scrape down the sides and bottom of the bowl as needed to ensure thorough mixing.
  3.  Add the eggs one at a time into the butter and sugar mixture, making sure each egg is well incorporated before adding the next. Stir in the vanilla extract and honey.
  4. In a separate bowl, combine the flour, cornstarch, cinnamon, and baking soda.
  5. Add the dry ingredient mixture to your butter and sugar mixture, and mixing low speed until everything is thoroughly combined.
  6. Gently stir in the oats and chocolate chips to complete your cookie dough.
  7. Transfer the dough to a bowl, cover tightly with plastic wrap, and refrigerate until firm, about 1 hour or overnight. Chilling the dough helps in handling and also enhances the flavor.
  8. Use a #40/1.5-T cookie scoop with a wire trigger or your hands to form firmly packed 1.5-tablespoon-sized dough balls. Place these dough balls on the prepared baking sheets, leaving about 2 inches of space between each one. Bake for 12 to 15 minutes. Although the cookies may appear underdone at this stage, they will firm up as they cool. Allow them to cool on the baking tray.
  9. Continue shaping and baking batches of cookies with the remaining cookie dough. Refrigerate the dough between batches to maintain its consistency.

Notes

  • How to Store 
  • Allow them to cool to room temperature, then transfer them to an airtight container or a resealable plastic bag. You can store the cookies at room temperature for up to 3 days or in the refrigerator for up to 5 days in the refrigerator.
  • How to Make Ahead & Freeze
  • Make the cookie dough and refrigerate for up to 3 days. Transfer it to a bowl and tightly wrap it with plastic wrap. When you're ready to bake, simply scoop and follow the recipe instructions. The cookie dough can also be frozen for up to 3 months. To freeze, roll it into balls and place them in a single layer on a baking sheet in the freezer for 1 hour or until solid.
  • Then, transfer the frozen dough balls to a sealed bag, removing any air. You can bake them directly from the freezer, adding 1-2 extra minutes if needed. If you have baked cookies to freeze, let them cool and store them with parchment paper or foil between layers. They can be frozen for up to 3 months. Thaw at room temperature before serving.