Chewy Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are chewy on the inside with a buttery crunch on the outer edges...just the right amount of sweetness to curb any sweet tooth with two kinds of chocolate chips.
Ingredients
- 1 cup all-purpose flour
- 1 ½ cups rolled oats old-fashioned, quick-cooking rolled oats used here
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In a mixing bowl or the bowl of a standing mixer, beat together butter, brown sugar, and granulated sugar until creamy.
- Add the eggs and vanilla extract into butter/sugar mixture and beat until mixture is fluffy.
- In a separate bowl, combine the flour, rolled oats, salt, baking soda, and baking powder.
- Add the dry ingredients to the wet ingredients and beat until mixed completely.
- Fold or beat in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Scoop chilled cookie dough with a medium cookie scoop, spacing the balls 1 ½” apart on prepared cookie sheets.
- Press the dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
- Bake for about 10 minutes until cookies are set in the center.
- Cool for 2-3 minutes on cookie sheet and then remove to a cooling rack to cool.
- Serve warm or cool.
- Storage: Store in an airtight container for 2-3 days or freeze for up to 3 months.
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Notes
- These are soft and a bit chewy in the middle, but also pretty thick and solid from the oatmeal. Add additional chocolate or swap out different types of chocolate chips.
- Lovely dough base for a variety of oatmeal cookie flavors - you could add raisins or cranberries, white chocolate chips, walnuts, etc.
- Chilling the dough helps the cookies hold their shape while baking.
- Use room temperature butter and eggs to help ingredients incorporate together.
Nutrition
Calories: 182kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 119mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
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