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Soft And Chewy Oatmeal Chocolate Chip Cookies

Delightful oatmeal cookies that blend the nutritious crunch of oats with the sweet rush of chocolate chips, delivering a warm, chewy texture that everyone loves.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1 cup rolled oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips Use high-quality chocolate for best flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mixing the Wet Ingredients
  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  2. Beat in the eggs one at a time, followed by the vanilla extract.
Combine the Dry Ingredients
  1. In a separate bowl, mix the all-purpose flour, rolled oats, baking soda, and salt.
Blend Wet and Dry Ingredients
  1. Gradually add the dry mixture to the wet mixture, stirring until well combined.
Add Chocolate Chips
  1. Fold in the chocolate chips until evenly distributed.
Scoop and Bake
  1. Drop spoonfuls of dough onto the prepared baking sheet, spacing them about two inches apart.
  2. Bake for 10-12 minutes, until the edges are golden but the centers remain soft.
Cool and Enjoy
  1. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra-chewy cookies, chill the dough in the fridge for at least 30 minutes before baking. Store in an airtight container at room temperature for up to one week or freeze for up to three months. Reheat in the microwave for about 10 seconds.