Oatmeal Chocolate Chip Cookies
Soft and chewy oatmeal chocolate chip cookies with crisp edges, oats, and plenty of chocolate chips in every bite. This easy homemade cookie recipe is perfect for holidays, bake sales, or anytime you’re craving a classic bakery-style cookie.
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick-cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon salt
- 3 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 325 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the egg, egg yolk, and vanilla extract. Mix until just combined.
- In a separate bowl, whisk together the flour, quick oats, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the chocolate chips.
- Using a 1/4 cup measuring cup or cookie scoop, portion the dough into balls and place them on the prepared baking sheets, leaving 1–2 inches between each cookie.
- Bake for 12–15 minutes, or until the edges are lightly golden brown and crisp.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack.
Notes
- For softer cookies, slightly underbake them and let them finish setting on the baking sheet.
- Press a few extra chocolate chips onto the tops of the cookies before baking for a bakery-style look.
- Store in an airtight container for up to 5 days.