Easy Chocolate Chip Oatmeal Cookies (Print version)
Chewy oatmeal cookies with soft centers, crisp edges, and melty chocolate chips. No chilling needed.
# Ingredients:
For the cookie dough
01 -
1/2 cup (113 g) unsalted butter, softened
02 -
1/2 cup (100 g) packed light brown sugar
03 -
1/4 cup (50 g) granulated sugar
04 -
1 large egg, room temperature
05 -
2 teaspoons vanilla extract
06 -
3/4 cup (90 g) all-purpose flour
07 -
1 1/2 cups (135 g) old-fashioned rolled oats
08 -
1/2 teaspoon baking soda
09 -
1/2 teaspoon fine salt
10 -
1/2 teaspoon ground cinnamon
11 -
1 cup (170 g) semi-sweet chocolate chips, plus more for topping
# Instructions:
01 -
Preheat the oven to 350°F. Line a large baking sheet with parchment paper.
02 -
In a large bowl, stir the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 1 minute by hand.
03 -
Stir in the egg and vanilla until the mixture looks glossy and well combined.
04 -
Add the flour, oats, baking soda, salt, and cinnamon. Stir just until the dry streaks disappear.
05 -
Fold in the chocolate chips. The dough should be thick, soft, and scoopable.
06 -
Scoop 2-tablespoon mounds onto the prepared baking sheet, spacing them about 2 inches apart. Keep the mounds tall for thicker cookies.
07 -
Bake for 10-12 minutes, until the edges are set and the centers still look soft. Press a few extra chips on top, then cool on the baking sheet for 8 minutes before moving to a rack.
# Good to know:
01 -
No chilling is needed unless the dough feels very warm or loose.
02 -
For thicker cookies, keep the scooped dough mounds tall instead of flattening them.
03 -
Baked cookies keep well at room temperature for up to 5 days.