Oatmeal Chocolate Chip Cookies
Craving a chewy, chocolatey treat? Step into the world of Oatmeal Chocolate Chip Cookies, a beloved classic that combines wholesome oats with rich chocolate chips for the perfect bite every time.
Ingredients
- 1 cup (2 sticks) salted butter, softened at room temperature
- 1 ¼ cups packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 1 ½ teaspoons vanilla extract
- 1 tablespoon milk
- 3 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups chocolate chips
Instructions
- In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2 to 3 minutes.
- Add the eggs one at a time, mixing until fully incorporated. Then mix in the vanilla extract and milk.
- Gradually stir in the rolled oats until evenly combined with the wet mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Slowly add the dry ingredients to the oat mixture, mixing just until combined.
- Fold in the chocolate chips by hand to evenly distribute them without overmixing.
- Cover the bowl and refrigerate the dough for at least 1 to 2 hours, or up to 2 days. If too firm when removing from the fridge, let it sit at room temperature until scoopable.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Using a 4-teaspoon spring-loaded scoop (or about 1½ tablespoons), drop dough balls onto the baking sheets, leaving about 2 inches between each.
- Bake for 10 to 12 minutes, or until the edges are lightly browned but the centers still look soft.
- Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.