Description

These soft and chewy oatmeal chocolate chip cookies are the perfect blend of hearty oats and rich chocolate chips. With crispy edges and a tender center, they’re a comforting treat that’s easy to make and always a crowd-pleaser

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 cups old-fashioned rolled oats
1 1/2 cups semi-sweet chocolate chips

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Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla.
In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture.
Stir in the oats and chocolate chips until evenly combined.
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, or until the edges are golden brown but the centers are still soft.
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra texture, you can mix in 1/2 cup of chopped walnuts or pecans.
These cookies freeze well! Store in an airtight container for up to 3 months.
Use quick oats for a softer texture or stick with rolled oats for a chewier bite.

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 13g
Sodium: 90mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 2g
Protein: 2g
Cholesterol: 25mg