The Best Oatmeal Chocolate Chip Cookies Recipe
These Best Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with wholesome oats and melty chocolate chips, making for the perfect treat any time of day.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 2 hours 26 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 1 large egg
- 1/2 cup unsalted butter (softened to room temp )
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
- 3/4 cup all-purpose flour
- 1/2 to 1 teaspoon cinnamon (added to taste)
- 1/2 teaspoon baking soda
- pinch salt (optional and to taste)
- 1 heaping cup semi-sweet chocolate chips
- 1/2 cup raisins or nuts (optional and to taste)
Instructions
- Mix wet ingredients: 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.
- Add dry ingredients: 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.
- Add mix-ins: 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.
- Form dough balls: 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.
- Chill dough: 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.
- Preheat and prepare baking sheet: 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).
- Bake cookies: 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.
- Cool cookies: 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
- Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
- For super soft cookies bake for about 11 minutes, bake longer for more well-done cookies.
- Cooling cookies on the baking sheet helps them firm up properly.