Oatmeal Chocolate Chip Cookies

Name: Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 dozen cookies (more or less depedning on how large you roll them)
Ingredients: 1 cup (227g) unsalted butter; 1 cup (213g) light brown sugar; 1/2 cup (99g) granulated sugar; 2 large eggs; 1 tablespoon vanilla extract; 1 tablespoon milk; 2 and 1/4 cups (270g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/4 teaspoon ground cinnamon; 2 and 3/4 cups old-fashioned rolled oats; 2 cups semi-sweet chocolate chips

User Reviews

4.7

54 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
2 dozen cookies (more or less depedning on how large you roll them)
Course
Dessert
Cuisine
American, Australian

Oatmeal Chocolate Chip Cookies

Iris Warren

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Say hello to the PERFECT chewy oatmeal chocolate chip cookie recipe! These oatmeal chocolate chip cookies have buttery flavor, plenty of old-fashioned oats, and gooey chocolate chips. And no dough chilling, so you can just roll into dough balls and bake.

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Ingredients

Servings

1 cup (227g) unsalted butter room temperature
1 cup (213g) light brown sugar packed
1/2 cup (99g) granulated sugar
2 large eggs room temperature
1 tablespoon vanilla extract
1 tablespoon milk
2 and 1/4 cups (270g) all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon optional
2 and 3/4 cups old-fashioned rolled oats not instant oats
2 cups semi-sweet chocolate chips

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Instructions

Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
In a medium bowl, stir together the flour, baking soda, salt, and cinnamon, if using. On low speed, gradually beat the dry ingredients into the butter mixture, until just incorporated.
On low speed, add in the oats and chocolate chips, mixing just until combined.
Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
Bake, one sheet at a time, in preheated oven for 11 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.