oatmeal cookies with chocolate chips are a deliciously chewy treat that’s perfect for any time of day. Made with simple ingredients, they’re easy to whip up and sure to satisfy your sweet tooth.
Prep Time5 min
Cook Time21 min
Total Time26 min
Difficulty
Medium
Cooking Hints
Use old-fashioned rolled oats for the best texture.
Chill the dough for at least 30 minutes before baking to prevent spreading.
Don’t overbake; take the cookies out when the edges are golden but the centers still look soft.
Ingredients
0/9
Why This Dish Is A Crowd Favorite
These cookies are perfectly chewy with a nice crunch from the oats and bursts of sweet chocolate in every bite. They are easy to make and use simple ingredients you probably already have. They make a great treat for any time of day.
Directions
Lightly heat your oven to 300°F (150°C) and greasing your cookie sheets so nothing sticks. In a bowl, whisk together the flour, baking soda, salt, and oats—set that aside for now. In another bowl, beat the butter and brown sugar until it’s nice and creamy. Add the eggs one at a time, mixing well after each, then stir in the vanilla. Slowly add the dry ingredients to the wet mixture, stirring until everything comes together. Fold in the chocolate chips last. Use a spoon to drop generous scoops of dough onto your cookie sheets, leaving about 3 inches between each one. Press them down gently so they’re about half an inch thick. Pop them in the oven and bake for around 21 minutes, until they’re just starting to turn golden. Let the cookies rest on the baking sheet for about 5 minutes before moving them to a wire rack to cool completely.
319
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Creative Serving Ideas
Enjoy these cookies warm with a glass of cold milk or a cup of coffee. They also pair well with a scoop of vanilla ice cream for a quick dessert. Perfect for packing in lunchboxes or sharing with friends.
Keeping Leftovers Fresh
Store cookies in an airtight container at room temperature for up to a week. To keep them soft, add a slice of bread in the container. You can also freeze the baked cookies for up to three months and thaw them at room temperature before serving.
Frequently Asked Questions
Can I use quick oats instead of rolled oats?
Rolled oats work best for texture, but you can use quick oats if needed; just expect a softer cookie.
What can I substitute for dark brown sugar?
You can use light brown sugar or an equal amount of white granulated sugar with a teaspoon of molasses.
How do I know when the cookies are done baking?
They’re ready when the edges start to turn golden, but the centers may still look slightly soft.
Can I freeze the cookie dough for later?
Yes, you can freeze the dough balls on a baking sheet, then transfer them to a bag; bake from frozen adding a couple of extra minutes.
Should the butter be melted or just softened?
Use softened butter at room temperature, not melted, for the best texture.
Can I use salted butter instead of unsalted?
Yes, but reduce or omit the added salt in the recipe to avoid over-salting.
How thick should I press the cookie dough before baking?
Press them down gently to about half an inch thick for even baking.
Can I add nuts or other mix-ins to the cookies?
Absolutely! Chopped nuts or dried fruit can be folded in with the chocolate chips.
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