Description

These Oatmeal Chocolate Chip Cookies are a perfect blend of chewy oats and rich chocolate chips. With a soft, slightly crispy texture and a sweet, satisfying flavor, they’re a favorite for snack time or dessert!

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
3 cups old-fashioned rolled oats

1 1/2 cups semisweet chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer until light and fluffy.
Add eggs and vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Add oats and chocolate chips: Stir in the oats and chocolate chips.
Scoop dough: Drop tablespoon-sized scoops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Serve and enjoy!

Notes

For a different twist, you can add raisins, nuts (like walnuts or pecans), or even coconut flakes.
If you prefer a softer cookie, underbake them slightly and let them set as they cool.

These cookies can be stored in an airtight container for up to 1 week or frozen for up to 3 months.