Oatmeal Chocolate Chip Cookies Recipe
This oatmeal chocolate chip cookies recipe comes together fast with simple pantry staples. You’ll mix the dry ingredients, cream the butter and sugars, then fold in oats and chocolate chips. For the best texture, don’t overmix the dough and let the cookies rest on the tray for a few minutes after baking.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep
Heat the oven to 350°F (180°C). Line a baking sheet with parchment paper for easy release.
Mix the dry ingredients
In a bowl, whisk flour, salt, baking soda, and baking powder until evenly combined.
Cream butter and sugars
In a second bowl, beat butter with brown sugar and granulated sugar for 1–2 minutes until creamy. Stir in vanilla.
Add the eggs
Add eggs one at a time, mixing briefly after each. Stop once the mixture looks smooth.
Combine into a dough
Add the dry mixture to the wet mixture. Fold gently just until you no longer see dry flour.
Fold in oats and chips
Stir in the oats and chocolate chips until they’re spread through the dough.
Scoop onto the tray
Drop heaping spoonfuls onto the baking sheet, leaving space between each cookie so they can spread.
Bake and cool briefly
Bake for 12 minutes. When the edges are lightly golden, remove from the oven; cool 5 minutes on the tray, then transfer to a rack.