Oatmeal Chocolate Chip Cookies
Prep Time
25m
Bake Time
11-13m
Yields
18 large or 36 smaller cookiesAbout this Recipe
This is what happens when an oatmeal cookie and a chocolate chip cookie get married and have baby cookies. Oatmeal Chocolate Chip Cookies are quick, incredible easy, not too sweet, and don’t spread too thin in the oven. That’s a win all the way around in our book!
Oatmeal Chocolate Chip Cookies
Prep Time
25mBake Time
11-13mYields
18 large or 36 smaller cookiesAbout this Recipe
This is what happens when an oatmeal cookie and a chocolate chip cookie get married and have baby cookies. Oatmeal Chocolate Chip Cookies are quick, incredible easy, not too sweet, and don’t spread too thin in the oven. That’s a win all the way around in our book!
Share This Recipe
Ingredients
- 1 1/2 cups all-purpose flour*
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, soft
- 1 1/2 cups Imperial Sugar Dark Brown Sugar, well packed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 3/4 cups quick cooking oats (not instant)
- 2 cups chocolate chunks or bars cut in pieces or chips
- 1 cup nut pieces (optional)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Sift together flour, baking soda, and salt. Set aside.
- Mix butter until creamy. Add brown sugar and vanilla and mix until light and fluffy.
- Add one egg at a time waiting for previously added egg to be fully incorporated before adding next and scraping bowl in between.
- Add oats and mix in. Wait 10 minutes before adding flour mixture. This will allow to oats time to hydrate.
- Preheat oven to 355°F.
- Add flour mixture and mix until barely combined. Add chocolate chips (and nuts if using) and mix briefly.
- Scrape bottom of bowl well to ensure mixture is well combined.
- Scoop either in 2 tablespoon (1 ounce ice cream scoop) amounts or 4 tablespoon (2 ounce ice cream scoop) amounts and place on parchment lined cookie sheets, about 2.5 inches apart.
- Bake until light golden and center of cookies is still very soft, about 11-13 minutes. Let rest on pan for 5 minutes, then move to a wire rack to cool completely.
- Once cool store airtight.
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Oatmeal Chocolate Chip Cookies
Prep Time
25mBake Time
11-13mYields
18 large or 36 smaller cookiesAbout this Recipe
This is what happens when an oatmeal cookie and a chocolate chip cookie get married and have baby cookies. Oatmeal Chocolate Chip Cookies are quick, incredible easy, not too sweet, and don’t spread too thin in the oven. That’s a win all the way around in our book!
Ingredients
- 1 1/2 cups all-purpose flour*
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks (1 cup) unsalted butter, soft
- 1 1/2 cups Imperial Sugar Dark Brown Sugar, well packed
- 2 teaspoons vanilla extract
- 2 large eggs, room temperature
- 2 3/4 cups quick cooking oats (not instant)
- 2 cups chocolate chunks or bars cut in pieces or chips
- 1 cup nut pieces (optional)
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Sift together flour, baking soda, and salt. Set aside.
- Mix butter until creamy. Add brown sugar and vanilla and mix until light and fluffy.
- Add one egg at a time waiting for previously added egg to be fully incorporated before adding next and scraping bowl in between.
- Add oats and mix in. Wait 10 minutes before adding flour mixture. This will allow to oats time to hydrate.
- Preheat oven to 355°F.
- Add flour mixture and mix until barely combined. Add chocolate chips (and nuts if using) and mix briefly.
- Scrape bottom of bowl well to ensure mixture is well combined.
- Scoop either in 2 tablespoon (1 ounce ice cream scoop) amounts or 4 tablespoon (2 ounce ice cream scoop) amounts and place on parchment lined cookie sheets, about 2.5 inches apart.
- Bake until light golden and center of cookies is still very soft, about 11-13 minutes. Let rest on pan for 5 minutes, then move to a wire rack to cool completely.
- Once cool store airtight.
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