Description
These oatmeal chocolate chip cookies are everything you want in a homemade cookie — soft in the center, crisp at the edges, and packed with hearty oats and gooey chocolate chips. Simple, classic, and always a hit with kids and adults alike!
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup packed brown sugar
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1/2 cup granulated sugar
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2 large eggs
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1 1/2 tsp vanilla extract
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1 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1/2 tsp cinnamon (optional)
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3 cups old-fashioned oats
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1 3/4 cups semisweet chocolate chips
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1/2 cup chopped walnuts or pecans (optional)
Instructions
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Preheat Oven:
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. -
Cream Butter & Sugars:
In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes). -
Add Eggs & Vanilla:
Beat in the eggs one at a time, then add vanilla extract. -
Mix Dry Ingredients:
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Gradually add to the wet ingredients and mix until just combined. -
Stir in Oats & Chocolate Chips:
Fold in the oats, chocolate chips, and nuts (if using) until evenly distributed. -
Scoop Dough:
Drop rounded tablespoons of dough (or use a cookie scoop) onto the prepared baking sheets, spacing about 2 inches apart. -
Bake:
Bake for 10–12 minutes, or until the edges are golden and the centers look just slightly underdone. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
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Don’t overbake! Cookies will continue to set as they cool.
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Add a sprinkle of sea salt on top before baking for a gourmet touch.
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Dough can be chilled for thicker cookies, or frozen for future baking.