Oatmeal Chocolate Chip Cookies

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from kristineskitchenblog.com

These oatmeal chocolate chip cookies are thick, soft and chewy, made with a generous amount of oats and chocolate chips. This is the perfect easy cookie recipe to bake any time of year!

Prep Time15

Cook Time10

Dough Chilling1

Total Time1 25

Servings: cookies

Calories: 152kcal

Author: Kristine Rosenblatt

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
¾ cup unsalted butter at room temperature
1 cup packed light brown sugar
⅓ cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 ½ cups old-fashioned rolled oats
1 ½ cups chocolate chips

Instructions

In a medium bowl whisk together the all-purpose flour, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar until creamy. Add the egg, egg yolk and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
With the mixer on low speed, mix in the flour mixture until just combined. Then mix in the oats on low speed, scraping down the sides of the bowl as needed. Finally, mix in the chocolate chips on low speed.
Cookies may be baked right away, but for best results cover and refrigerate the dough for 1 hour (and up to 24 hours) before baking. (If chilling the dough for 2+ hours, you may need to let the cookie dough sit at room temperature for about 10 minutes to soften up a little before rolling the cookie dough balls.)
When you are ready to bake the cookies, preheat oven to 350° F and line your baking sheet(s) with parchment paper.
Scoop rounded tablespoon-sized balls of dough, roll into balls, and place on the parchment-lined baking sheets, 3 inches apart.
Bake for 9-11 minutes, until cookies are almost set in the center. Be careful not to over-bake. For the softest cookies you want to slightly under-bake. If baking two pans of cookies at once, rotate the pans halfway through the baking time.
Let cookies cool on baking sheet for 5-10 minutes, then remove to a wire rack to cool completely.

Video

Notes

Mix-Ins: You can add up to 1 cup of raisins, chopped walnuts or chopped pecans to the cookie dough.
Storage: Baked cookies may be stored in an airtight container at room temperature for up to 5 days.
To Freeze Baked Cookies: The baked cookies can be stored in an airtight container in the freezer for up to 3 months. They will thaw in 10-15 minutes at room temperature or you can defrost them gently in the microwave.
To Freeze Cookie Dough: Place rolled balls of cookie dough onto a parchment paper lined baking sheet and freeze on the baking sheet for 2 hours. Then transfer the frozen balls of cookie dough to a zip-top bag or other airtight container and store in the freezer for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.

Nutrition

Nutrition information is only an estimate.