Get ready to transform your baking game with the most irresistibly chewy, decadent oatmeal chocolate chip cookies you've ever tasted! These aren't your ordinary cookies - they're a perfect symphony of crispy edges, soft centers, and melty chocolate chips that will make your taste buds dance with joy. Whether you're a baking novice or a seasoned pro, this recipe promises to deliver bakery-quality cookies right from your own kitchen, guaranteed to become an instant family favorite and disappear faster than you can say "more cookies, please!"
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3 cups rolled oats
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract until fully incorporated.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
- Fold in rolled oats and chocolate chips using a spatula, ensuring even distribution throughout the dough.
- Chill the dough in the refrigerator for 30 minutes to enhance flavor and prevent excessive spreading during baking.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing cookies about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't skip the chilling step! Refrigerating the dough helps prevent cookies from spreading too thin.
- Use a cookie scoop for uniform cookie sizes and even baking.
- Watch cookies carefully during the last few minutes of baking - golden edges are key to that perfect chewy texture.
- Let cookies rest on the baking sheet for 5 minutes after removing from oven to allow them to set.
- For extra indulgence, try using a mix of chocolate chips like semi-sweet and milk chocolate.
- Store cookies in an airtight container with a slice of bread to maintain moisture and softness.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 3g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
