Chocolate Chip Oatmeal Cookies
The BEST chocolate chip oatmeal cookie recipe - everyone needs a foolproof chocolate chip cookie recipe and the oatmeal is just a bonus! Bake fresh or freeze the dough for later - these always turn out terrific!
Ingredients
- 1 Cup Butter, Salted
- 1 Cup Brown Sugar
- 1/2 Cup Granulated Sugar
- 2 Large Eggs
- 1 Tbsp Vanilla
- 2 Cups All Purpose Flour
- 1 Cup Old Fashioned Oats
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 2 Cups Chocolate Chips
Instructions
- Preheat oven to 350°. Butter should be softened slightly in microwave or at room temp. If you use the microwave, warm in 5 second increments to avoid melting it. You want the butter to be a spreadable consistency but not melted.
- Cream butter and sugars with paddle attachment of a stand mixer until smooth. Scrape paddle and sides of bowl during mixing if needed.
- Add eggs and vanilla to butter and sugars and mix well. Scrape paddle and sides of bowl during mixing if needed. Everything should be evenly incorporated.
- Dump all dry ingredients including chocolate chips into mixing bowl and mix on medium speed until just incorporated. You may have to scrape the paddle and sides of bowl a time or two to make sure wet and dry ingredients incorporate evenly. Don't over mix or dough will become really wet and sticky.
- Form cookie dough balls, slightly press them down and place on cookie sheet. Bake 10-12 minutes or until cookie edges are set and lightly browned. Recipe should make 24 small/medium cookies or 16 large cookies.
Notes
Add a dash of cinnamon for a fun twist on the recipe.
Do NOT skip the salt or use unsalted butter - the salt really brings out the flavor of these cookies.
Light brown sugar is fine to use - I prefer dark but don't have any reason for it, it's just what I usually buy. I like the color I guess!
I like to use a variety of chocolate chips - it makes the flavors more complex. My favorite is a combination of milk and dark chocolate chips. Chocolate chunks could be substituted for the chips - get creative, throw in whatever you'd like.
I use a silicone baking sheet on top of a cookie sheet but it is not necessary.
Dough balls can be frozen and baked later - try to use within a week or two for maximum freshness. I usually let them sit out on the baking sheet for a half hour or so before baking but it's not necessary. The cookies just won't spread quite as much if you bake from frozen.
Happy baking!