oatmeal chocolate chip cookie recipe
Craving a classic American treat? Step into the world of oatmeal chocolate chip cookies—a beloved favorite that combines the hearty texture of oats with the rich sweetness of chocolate chips.
Ingredients
- 1 cup all-purpose flour (120g)
- 1/2 tsp baking soda (3g)
- 1/2 tsp salt (5g)
- 1/2 cup unsalted butter, room temperature (113g)
- 1/3 cup granulated sugar (65g)
- 2/3 cup light-brown sugar, packed (140g)
- 2 tsp pure vanilla extract (10mL)
- 1 large egg
- 1 1/2 cups rolled oats (135g)
- 1 cup semisweet chocolate chips (150g)
Instructions
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- In a large bowl, combine the butter, granulated sugar, and brown sugar. Beat on medium speed until light and fluffy.
- Reduce mixer speed to low. Add the salt, vanilla extract, and egg. Beat until well mixed, about 1 minute.
- Add the flour mixture to the wet ingredients. Mix until almost combined—do not overmix.
- Stir in the rolled oats and chocolate chips with a spatula or wooden spoon until evenly distributed.
- Cover and chill the dough in the refrigerator for at least 1 hour, or overnight for best results.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Use a small ice cream scoop or two tablespoons to drop heaping tablespoon-sized balls of dough about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until cookies are golden around the edges but still soft in the center.
- Remove from oven and let cookies cool on the baking sheet for 1 to 2 minutes. Then transfer to a wire rack to cool completely.