Oatmeal Chocolate Chip Cookies

These crispy and chewy Oatmeal Chocolate Cookies are filled with oats and chocolate chips! You are going to love this cookie recipe!

Oatmeal Chocolate Chip Cookies have always been one of my favorite cookies! I love the chewy texture that the oats give the cookies! So so good! This recipe comes together in no time and is sure to become a favorite!

Ingredients for Oatmeal Chocolate Chip Cookies

All you need are a handful of simple pantry ingredients to make these Oatmeal Chocolate Chip Cookies!

Unsalted Butter: Use unsalted butter that has been softened to room temperature.
Light Brown Sugar: Make sure to pack the brown sugar into the measuring cup when measuring. The brown sugar gives these cookies their chewy and gooey center.
Granulated Sugar: Use regular granulated sugar to give the cookies their crispy edges.
Eggs: The recipe calls for 2 large eggs that have been brought to room temperature.
Vanilla Extract: Do not use imitation vanilla for this recipe. Use pure vanilla extract for the best flavor.
All-Purpose Flour: Make sure to measure the all-purpose flour using the spoon-and-level method to ensure that the proper amount of flour is used. Adding too much flour will lead to dry and crumbly cookies.
Baking Soda: Leavening agent used to help the cookies spread.
Salt: Balances the sweetness of the cookie.
Oats: Use old-fashioned oats. No not use quick oats.
Chocolate Chips: Use 1 1/2 cups chocolate chips in the cookies. I also like to add additional chocolate chips to the cookies.

Chilling the Cookie Dough

This recipe only requires 30 minutes of chilling time! Allowing the cookie dough to chill for half hour allows the butter to solidify ensuring that the cookies do not spread too much in the oven! Also, chilling the cookie dough deepens the flavor of the cookies! If needed, you can chill the cookie dough overnight or up to 48 hours. This makes this recipe the perfect make ahead dessert!

Making Oatmeal Chocolate Chip Cookies

Cream together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy. Add in eggs, one at a time, beating well after each addition. Beat in vanilla extract.
In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Add to wet ingredients and beat until just combined. Mix in oats and chocolate chips.
Cover and chill in the refrigerator for at least 30 minutes.
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. Using a large cookie scoop, scoop dough onto baking sheet. Top with extra chocolate chips – optional, but is it really though 🙂
Bake for 10 – 12 minutes. Cool for 3 minutes on baking sheet before transferring to a wire rack to cool completely.
Store in an airtight container for up to 5 days at room temperature or place in freezer for up to 2 months.

Tools and Equipment for the Best Cookies