Oatmeal Chocolate Chip Cookies
Thick, chewy, and soft, these Oatmeal Chocolate Chip Cookies are bursting with ooey-gooey chocolate goodness that everyone will love. Easy recipe, ready in just 30 minutes!
Servings 24 cookies
Ingredients
- 1 3/4 cups (222 grams) all-purpose flour, measured correctly
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1 1/2 sticks (170 grams) unsalted butter, at cool room temperature
- 1 1/4 cups (250 grams) packed dark brown sugar
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs plus one egg yolk, at cool room temperature
- 1 teaspoon vanilla extract
- 3 cups (297 grams) old-fashioned rolled oats
- 1 1/2 cups (255 grams) semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Line large baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, use an electric mixer to beat the butter, brown sugar, and granulated sugar on medium-high speed until smooth and well combined, about 1 to 2 minutes. Beat in the eggs and vanilla. On low speed, gradually add the flour mixture and beat until just combined. Stir in the oats and chocolate chips.
- Using a large spring-loaded scoop, drop 3-tablespoon sized balls of dough onto prepared baking sheets. Flatten slightly with the bottom of a measuring cup.
- Bake for about 14 to 15 minutes, or until the edges are slightly browned, rotating baking sheets halfway through. If you prefer a slightly softer cookie, bake about 12-13 minutes, or until the edges are slightly brown but the middle still looks underdone (will firm up while cooling). Let the cookies cool on baking sheets for 5 minutes before removing to wire racks to cool completely.
Video
Notes
Check out the Sprinkle of Science tip box (above the recipe) for all my tips, substitutions, and how to customize the mix-ins for these cookies!