Oatmeal Chocolate Chip Cookies
These cookies combine the hearty texture of old-fashioned rolled oats with gooey chocolate chips and a rich, buttery base—making them an instant hit for family gatherings, lunchbox snacks, or cozy nights in.
Equipment
- Electric Mixer
- Mixing Bowls
- Measuring Cups and Spoons
- Rubber Spatula or Wooden Spoon
- Baking Sheets + Parchment Paper or Silicone Baking Mats
- Cookie Scoop (4-teaspoon size recommended)
- Wire Cooling Racks
Ingredients
Wet Ingredients
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 ¼ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk
Dry Ingredients
- 3 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips (semi-sweet or milk, your choice)
Instructions
Dough Preparation
- To begin, I start by creaming together the softened butter, brown sugar, and granulated sugar in a large bowl using my electric mixer. This step is key—creaming the butter and sugar until light and fluffy (about 2–3 minutes) gives the cookies that soft, chewy texture we all love.Next, I add the eggs one at a time, mixing well after each addition. Then I stir in the vanilla extract and milk. These liquids add richness and help bind the dough together.Once the wet ingredients are well blended, I slowly mix in the rolled oats. This gives the cookie dough its signature heartiness and texture.
- In a separate bowl, I whisk together the flour, baking soda, and salt. This dry mix is gradually added to the oat mixture, stirring until everything is just combined. Be careful not to overmix—this helps keep the cookies tender.Finally, I fold in the chocolate chips. I prefer semi-sweet, but you can use milk chocolate or even dark chocolate chunks if you want a richer flavor.
- Before baking, I always chill the dough. This step is crucial for thick, chewy cookies that don’t spread too much in the oven.I cover the bowl and refrigerate the dough for at least 1–2 hours, or up to 48 hours if I’m prepping ahead. When I take it out of the fridge, if the dough feels too stiff to scoop, I let it sit at room temperature for about 10–15 minutes until it softens slightly.
Baking the Cookies
- Once the dough is properly chilled, I preheat my oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats. This helps prevent sticking and ensures even browning.Using a 4-teaspoon spring-loaded cookie scoop, I portion out the dough and place the cookie mounds about 2 inches apart on the prepared pans. Giving them room allows the cookies to spread just enough while keeping that thick, chewy center intact.
- I bake the cookies for 10 to 12 minutes, or until the edges are lightly golden and just set. The centers will still look slightly underbaked—and that’s exactly what you want.Here’s the trick: don’t overbake! The cookies continue to firm up as they cool on the pan, and that’s what gives them that irresistibly soft center with a lightly crisp edge.After baking, I let them sit on the pan for 5 minutes, then transfer them to a wire rack to cool completely.