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oatmeal chocolate chip cookie recipe-1

Oatmeal Chocolate Chip Cookie Recipe

Chewy, rich, and packed with gooey chocolate chips and hearty oats, these classic cookies offer the best of both worlds. Perfect for a comforting treat or sweet snack that everyone will love!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 115 g unsalted butter softened
  • 110 g brown sugar packed
  • 50 g granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 95 g all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 120 g old-fashioned rolled oats
  • 135 g semi-sweet chocolate chips

Equipment

  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 electric mixer or whisk
  • 1 set measuring cups and spoons
  • 1 baking sheet
  • 1 parchment paper (optional)
  • 1 cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Line a baking sheet with parchment paper or lightly grease it.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy.
  3. Add the egg and vanilla extract to the butter-sugar mixture. Mix well until combined.
  4. In a medium bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Fold in the oats and chocolate chips until evenly distributed through the dough.
  7. Scoop heaping tablespoons of cookie dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart.
  8. Bake in the preheated oven for 11-13 minutes, until the edges are lightly golden but the centers are still soft.
  9. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

For softer cookies, remove from the oven when slightly underbaked; they will set as they cool.
You can substitute raisins for chocolate chips or add nuts as desired.
Store in an airtight container for up to a week.
For extra flavor, sprinkle a tiny bit of flaky sea salt on top before baking.