Description
These chewy chocolate chip oatmeal cookies are everything you want in a cookie – soft, buttery, and full of hearty oats and melty chocolate chips. They come together fast and stay chewy for days. A cozy, classic favorite!
Ingredients
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1 cup (2 sticks) unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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1 1/2 cups all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon (optional but delicious)
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1/2 teaspoon salt
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3 cups old-fashioned rolled oats
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1 1/2 cups semi-sweet chocolate chips
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Optional: 1/2 cup chopped walnuts or pecans
Instructions
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Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
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In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
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Add eggs and vanilla; beat until smooth.
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In a separate bowl, whisk together flour, baking soda, cinnamon (if using), and salt. Gradually mix into the wet ingredients.
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Stir in oats, chocolate chips, and nuts (if using) until evenly combined.
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Scoop dough (about 2 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.
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Bake for 10–12 minutes, or until the edges are golden and the centers look just set. Don’t overbake!
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Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
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Use quick oats for a softer texture or stick with old-fashioned oats for more chew.
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Chill the dough for 30 minutes if you prefer thicker cookies.
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These freeze well – raw or baked!