oatmeal chocolate chip cookies
These delicious oat-filled cookies are a delightful combination of chewy and crunchy, packed with chocolate chips. Perfect as a snack or dessert, they are quick to prepare and sure to please cookie lovers of all ages.
Equipment
- 1 mixing bowl
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 baking sheet
- 1 parchment paper (optional)
- 1 cookie scoop or tablespoon
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 cups rolled oats
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper if desired.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla extract and eggs to the butter mixture, blending well until incorporated.
- In a separate bowl, combine the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Stir in the rolled oats and chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For added flavor, consider mixing in chopped nuts or dried fruit.
Store the cookies in an airtight container at room temperature for up to one week.
You can freeze cookie dough balls to bake fresh cookies later. Just add a few extra minutes to the baking time if baking from frozen.