Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

These quick and easy oatmeal chocolate chip cookies are made in one bowl with old-fashioned oats, brown sugar and plenty of chocolate. Soft and chewy with crisp edges!

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: cookies

Ingredients

1 cup unsalted butter
1 ¼ cups light brown sugar , packed
¾ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
½ teaspoon baking powder
2 cups old-fashioned oats
1 ½ cups chocolate chips

Instructions

Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup softened butter, 1 1/4 cup brown sugar and 3/4 cup granulated sugars on medium high until light and airy. Mix in 2 eggs and 2 teaspoons vanilla until combined.
Add 2 1/4 cups flour, 1 teaspoon salt, 2 teaspoons baking soda, and 1/2 teaspoon baking powder on low just until combined. Stir in 2 cups old fashioned oats and 1 1/2 cupschocolate chips.
Using a medium cookie scoop, scoop onto the prepared baking sheets. Press extra chocolate chips on top, if desired. Chill baking sheets 15 to 20 minutes if your prefer a little thicker cookie.
Bake 7 to 10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies. Let rest on pan 2 minutes before transferring to a cooling rack to cool completely.

Notes

Variations:

Add in extras like chopped nuts (we love walnuts), raisins or make cranberry oatmeal cookies!
Add a sprinkle of cinnamon or shredded coconut like I did in these oatmeal coconut chocolate chip cookies.
Replace half of the chocolate chips with M&M's to make oatmeal M&M cookies
Use butterscotch chips to make oatmeal butterscotch cookies. Yum!

Storage: Store in an airtight container at room temp for up to 3 days.

Leftover dough: Form dough into balls and add to baking sheet. Place sheet in freezer until dough has hardened. Remove from freezer and add to freezer bag. Store in freezer until ready to bake, about 2-3 months.

Freezing: Make sure cookies have cooled completely. Then place in a freezer bag or container and store in freezer for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.

Nutrition