The Best Oatmeal Chocolate Chip Cookies

User Reviews

4.6

3,123 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Chill Time

    2 hrs

  • Total Time

    2 hrs 21 mins

  • Servings

    12

  • Calories

    334 kcal

  • Course

    Baked Goods

  • Cuisine

    American

The Best Oatmeal Chocolate Chip Cookies

Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

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Ingredients

Servings
  • 1 large egg
  • ½ cup unsalted butter softened to room temp
  • ½ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1 ½ cups old-fashioned whole rolled oats not instant or quick cook
  • ¾ cup all-purpose flour
  • ½ to 1 teaspoon cinnamon added to taste
  • ½ teaspoon baking soda
  • pinch salt optional and to taste
  • 1 heaping cup semi-sweet chocolate chips
  • ½ cup raisins or nuts optional and to taste
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Instructions

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  7. Bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool.
  8. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

  • Storage: Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
  • Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
  • Adapted from Soft and Chewy Oatmeal Scotchies Cookies.

Nutrition Information

Show Details
Serving 1 Calories 334kcal (17%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 14g (22%) Saturated Fat 8g (40%) Polyunsaturated Fat 6g Cholesterol 36mg (12%) Sodium 82mg (3%) Fiber 2g (8%) Sugar 26g (52%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 334 kcal

% Daily Value*

Serving 1
Calories 334kcal 17%
Carbohydrates 38g 13%
Protein 3g 6%
Fat 14g 22%
Saturated Fat 8g 40%
Polyunsaturated Fat 6g 35%
Cholesterol 36mg 12%
Sodium 82mg 3%
Fiber 2g 8%
Sugar 26g 52%

* Percent Daily Values are based on a 2,000 calorie diet.

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3,123 reviews
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