Oatmeal Chocolate Chip Cookies
Chewy oatmeal chocolate chip cookies with soft centers, crisp edges, and melty chocolate in every bite, easy and delicious!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 3 cups old-fashioned oats
- 1 ½ cups all-purpose flour
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups semisweet chocolate chips
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, light brown sugar, and granulated sugar. Mix on medium speed for 2 to 3 minutes, or until the mixture is fully incorporated and fluffy.
- Add the eggs and vanilla extract. Mix until fully combined.
- Turn off the mixer. Add the oats, flour, cinnamon, baking soda, and kosher salt.
- Turn the mixer to low speed and mix until just combined.
- Add the chocolate chips and mix until evenly distributed.
- Cover the bowl and refrigerate the dough for 30 minutes, or up to overnight.
- When ready to bake, preheat the oven to 350°F. Line baking sheets with parchment paper.
- Using a 2-tablespoon cookie scoop, drop dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 11 to 12 minutes, or until the edges are lightly golden. The centers may look a little wet, but they will finish baking as they cool.
- Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.