Oatmeal Chocolate Chip Cookies
Say hello to the PERFECT chewy oatmeal chocolate chip cookie recipe! These oatmeal chocolate chip cookies have buttery flavor, plenty of old-fashioned oats, and gooey chocolate chips. And no dough chilling, so you can just roll into dough balls and bake.
Ingredients
- 1 cup (227g) unsalted butter room temperature
- 1 cup (213g) light brown sugar packed
- 1/2 cup (99g) granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 2 and 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon optional
- 2 and 3/4 cups old-fashioned rolled oats not instant oats
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes.
- Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
- In a medium bowl, stir together the flour, baking soda, salt, and cinnamon, if using. On low speed, gradually beat the dry ingredients into the butter mixture, until just incorporated.
- On low speed, add in the oats and chocolate chips, mixing just until combined.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 11 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
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