Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are bursting with flavor, with toasty oats, warm brown sugar, buttery goodness, and melty chocolate chips.
Why we Love this Recipe
This is a great go-to recipe for Oatmeal Chocolate Chip Cookies that have fantastic flavor.
The classic, slight caramel flavor of brown sugar, the heartiness of the oats, the chewy centers and crisp edges, and pops of chocolate chips, we could go on and on. We love that they are a bit on the thinner side too. Deliciousness.
A Quick Look at Ingredients
- All Purpose Flour
- Baking Soda, Baking Powder, & Salt
- Unsalted Butter (Salt added separately)
- White Sugar & Brown Sugar
- Egg
- Vanilla Extract
- Chocolate Chips- We used mini chocolate chips (semi-sweet)
We hope that you enjoy these buttery, flavorful Oatmeal Chocolate Chip Cookies. They are similar to our Crispy Oatmeal Cookies recipe, but with brown sugar flavor.
We have several more cookie recipes and desserts for you to try! Don’t miss our Butter Pecan Cookies, Chewy Chocolate Chip Cookies, Chocolate Chip Pudding Cookies, Ginger Snaps recipe, and more!
It is always a good day for a cookie or two ;0)
Thanks so much for stopping by today. Make sure to leave us a comment below if you give them a try! We would love to hear from you.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup All Purpose Flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1½ sticks unsalted butter, softened (170g)
- 1 cup sugar
- ¼ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2¼ cups old fashioned rolled oats
- 1-1½ cups chocolate chips (Adjust amount to your liking. We used semi-sweet mini chocolate chips but standard size chips are great too).
Instructions
- Preheat the oven to 350 degrees F and line a cookie sheet with a sheet of parchment paper.
- In a medium sized bowl, whisk together these dry ingredients: flour, baking powder, salt, and baking soda.
- In a large mixing bowl, cream the butter, white sugar and brown sugar until well combined, light and fluffy (about 1 minute). Scrape down the bowl with a spatula.
- Next, with the mixer on medium-low speed, add the egg and vanilla extract, mixing until well combined (30-60 seconds). Scrape down the sides of the bowl if needed.
- With the mixer on low speed, add the flour mixture and mix just until incorporated (this may take 20-30 seconds). Be careful not to over-mix.
- Fold in the oats and chocolate chips until well combined.
- Scoop the dough into 2 tablespoon mounds and roll them to form balls. Place them about 2.5 inches apart on the parchment-lined baking sheet(s) as they will spread.
- Bake about 13-16 minutes until golden brown and centers are slightly soft. Using a spatula, move to a cooling rack.
