Oatmeal Chocolate Chip Cookies
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 dozen cookies (more or less depedning on how large you roll them)
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Course
Dessert
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Cuisine
American, Australian
Oatmeal Chocolate Chip Cookies
Description
This recipe begins by creaming room-temperature unsalted butter with light brown sugar and granulated sugar until fluffy, which helps achieve a tender, lightly chewy cookie texture. Eggs, milk, and vanilla extract are then incorporated to bind the dough and add moisture and flavor. Dry ingredients—flour, baking soda, salt, and optional cinnamon—are mixed separately and added gradually to the wet mixture.
The dough is finished by gently folding in rolled oats and semi-sweet chocolate chips, delivering hearty oat texture and rich pockets of melted chocolate. The dough is portioned into two-inch balls and baked at 350°F on parchment-lined sheets until golden at the edges but still soft in the middle, offering the desired chewy texture associated with oatmeal cookies.
These cookies balance wholesome oat flavor with sweet chocolate and warm spices. They work well as an afternoon snack or dessert and keep well when stored in an airtight container.
Ingredients
- 1 cup (227g) butter room temperature, unsalted
- 1 cup (213g) light brown sugar packed
- 1/2 cup (99g) granulated sugar
- 2 large egg 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 rolled oats not instant oats, old-fashioned
- 2 cups chocolate chips semi-sweet
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.
User Reviews
Overall Rating
4.7
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