Oatmeal Chocolate Chip Cookies Recipe

An oatmeal chocolate chip cookie broke in half with melted chocolate between the halves.

5 from 1 vote

Oatmeal Chocolate Chip Cookies Recipe

This oatmeal chocolate chip cookies recipe is soft and chewy with crisp edges and lots of chocolate chips. Ready in under 30 minutes, no chilling required!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: All American

Diet: Low Fat, Low Lactose, Vegetarian

Servings: cookies

Calories: 121kcal

Author: Sammi Ricke

Cost: $5.00

Equipment

Ingredients

1 cup (2 sticks) butter, softened to room temperature
1 cup packed light brown sugar
1 cup granulated sugar
2 large eggs, room temp
1 teaspoon vanilla
1 Tablespoon cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
2 1/4 cups all-purpose flour
2 1/2 cups old-fashioned rolled oats
2 cups chocolate chips or chunks

Instructions

Preheat the oven to 350°F and line a baking sheet(s) with parchment paper. Set aside.
In a large mixing bowl, cream together the butter and sugars. Add eggs and vanilla. Beat until light and fluffy.
1 cup (2 sticks) butter, softened to room temperature, 1 cup packed light brown sugar, 1 cup granulated sugar, 2 large eggs, room temp, 1 teaspoon vanilla
Add cornstarch, baking soda, baking powder, and salt and mix.
1 Tablespoon cornstarch, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
Add flour, oatmeal and chocolate chips. Mix until combined.
2 1/4 cups all-purpose flour, 2 1/2 cups old-fashioned rolled oats, 2 cups chocolate chips or chunks
Using a 1 1/2 Tablespoon cookie dough scoop, form the dough into balls and place 2 inches apart on the baking sheet.
Bake for 9-10 minutes or until the cookies have slightly spread into shape, barely a light golden brown but still a little wet/soft in the middle. Take care to not over bake as the cookies will continue to set up and harden once out of the oven.
Store at room temperature in an airtight container for up to 1 week.

Notes

Prep Tips – For easy mixing, soften the butter before you begin. It’s okay if some of the butter is slightly melted.

Baking Tips – The cookies will be very soft and seem as if they are not finished baking, but allowing them to continue to bake and cool on the pan for 5-10 minutes OUTSIDE OF THE OVEN before transferring them to the cooling rack allows them to be soft and chewy. If the cookies are flatter and crispier than preferred, chill the dough in the fridge for 1 hour before baking. This will produce a thicker and chewier cookie. The dough will be very stiff, but using a cookie dough scoop or spoon helps to form into balls. We do not need to chill our dough before baking to have thick and chewy cookies, but it all depends on the baking sheet, brands of ingredients, etc. Baking can be an art!

Pro Tips – As soon as the cookies are removed from the oven, take a drinking glass or ceramic mug and place it over each cookie, and using quick circular motions make each cookie perfectly round.

Storage Tips – For longer storage, place cookies in an airtight container or freezer storage bag in the freezer for up to 3 months.

Nutrition