Oatmeal Chocolate Chip Drop Cookies Recipe

Heat the oven to 350°F (180°C). Line a baking sheet with parchment or lightly grease it, leaving space for the cookies to spread.

In a large bowl, stir together rolled oats, whole wheat flour, all-purpose flour, baking soda, and salt until evenly combined.

In another bowl, beat butter, margarine, and brown sugar until the mixture looks creamy. Add the eggs one at a time, mixing after each.

Pour in the vanilla extract and mix just until it disappears into the batter.

Add the dry mixture to the wet mixture in a few additions. Mix only until you no longer see dry flour; overmixing can make cookies tough.

Stir in the chocolate chips so they’re spread through the dough. If the dough feels very soft, chill it for 10 minutes for easier scooping.

Drop heaping tablespoonfuls of dough onto the baking sheet with space between each. Press very lightly if you want a more even shape.

Bake for 12 minutes, until the edges are lightly set. Let the cookies rest on the pan for 5 minutes, then move to a rack to cool.