Oatmeal Chocolate Chip Cookies
Classic oatmeal chocolate chip cookies are big and chewy for a satisfying snack.
Servings: 22
Ingredients
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups all-purpose flour
- 1 1/2 cups old-fashioned oats
- 1 1/2 cup quick oats
- 2 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.
- Cream together butter and sugars until light and fluffy, about 3 minutes. Add in eggs and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, oats, baking soda, cinnamon and salt. Slowly add the flour mixture to the wet ingredients. Just before combined, stir in chocolate chips and mix until incorporated.
- Use a large cookie scoop (3 tablespoons) to portion dough onto prepared cookie sheets. Bake for 14 minutes or until golden brown. Allow to sit on cookie sheets for about 2 minutes before removing them to a wire rack to cool completely. Repeat with remaining dough.
Notes
- Makes about 22 large cookies or 44 small cookies.
- To make small cookies, use a 1 1/2 tablespoon (medium) cookie scoop and bake for 10-11 minutes.
- Bake 1 sheet at a time for best results. If baking 2 sheets at once, rotate pans halfway through baking.
