5 from 50 votes
Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies combine rolled oats and chocolate chips with a buttery, sweet dough to create cookies that are soft and chewy with lightly crisp edges. Chilling the dough before baking helps maintain thickness and prevents spreading. Baking to the point where edges are golden but centers remain soft ensures a tender texture that firms up as the cookies cool, offering a satisfying balance.
Prep Time
15 mins
Cook Time
11 mins
Additional Time
2 hrs
Total Time
2 hrs 26 mins
Servings:
50
cookies
Calories:
132 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup butter softened at room temperature, salted, 2 sticks
- 1 ¼ cups light brown sugar packed
- ½ cup granulated sugar
- 2 large egg at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk
- 3 cups rolled oats old-fashioned
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- In a large bowl, use an electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract and milk. Gradually add the oats; mix until well incorporated. In a separate bowl, whisk together flour, baking soda and salt. Gradually add the flour mixture to the oat mixture. Stir in the chocolate chips.
- Cover and the bowl and refrigerate the dough for at least 1-2 hours, or up to 2 days. If the dough is too firm to scoop when you take it out of the fridge, leave it on the counter to sit at room temperature until it softens slightly. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
- Bake the cookies until they're lightly browned on the edges, but still soft in the center, about 10 to 12 minutes. Let them cool on the pans for 5 minutes. Transfer the cookies to wire racks to cool completely.
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Notes
- Ensure butter and eggs are at room temperature to blend smoothly into the dough.
- Chilling the dough before baking is key to preventing spreading and keeping cookies thick and chewy.
- Remove cookies from the oven when edges are just lightly browned but centers appear soft to avoid overbaking.
- Cookies will continue to firm up as they cool; do not wait for centers to harden in the oven.
Nutrition Information
Serving
1cookie
Calories
132kcal
(7%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
6g
(9%)
Saturated Fat
3g
(15%)
Trans Fat
1g
(50%)
Cholesterol
17mg
(6%)
Sodium
87mg
(4%)
Potassium
33mg
(1%)
Fiber
1g
(4%)
Sugar
12g
(24%)
Vitamin A
139IU
(3%)
Vitamin C
1mg
(1%)
Calcium
18mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 50 cookies
Amount Per Serving
Calories 132
% Daily Value*
| Serving | 1cookie | |
| Calories | 132kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 17mg | 6% |
| Sodium | 87mg | 4% |
| Potassium | 33mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 139IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.