Oatmeal Chocolate Chip Cookies
Soft & chewy, these oatmeal chocolate chip cookies go from prep to in your mouth in 30 minutes! Made with semi-sweet chocolate chips for the perfect balance!
Servings 24 cookies
Calories 162kcal
Ingredients
- 1 stick unsalted butter at room temperature
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 eggs at room temperature
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups rolled oats
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350˚F. Line two rimmed baking sheets with parchment paper.
- Add softened butter, brown sugar and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Set to medium speed and mix for 3 to 4 minutes, or until light and fluffy.
- Scrape down the sides of the bowl, then add eggs one at a time, mixing for 1 minute between each addition. Add vanilla extract and mix for 1 more minute.
- Add flour, cinnamon, baking soda and salt to the bowl and mix at low speed for 30 seconds, just until no streaks of flour remain.
- Add oats and chocolate chips and mix at low speed for about 30 seconds, until evenly distributed.
- Using a 1.5 tablespoon-size spring loaded cookie scoop, scoop 12 cookies on each prepared baking sheet about 2 inches apart. Bake for 10-12 minutes, or until the cookies are golden brown.
- Let sit for about 2 to 3 minutes on the pan, then transfer to a cooling rack until completely cool.
Notes
Tip: To keep your oatmeal cookies soft and chewy, make sure to use exact measurements when baking. Too much flour - dried out your cookies. Not enough butter - crumble city.
Nutrition
Calories: 162kcal | Carbohydrates: 21g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 56mg | Potassium: 89mg | Fiber: 1g | Sugar: 12g | Vitamin A: 141IU | Vitamin C: 0.002mg | Calcium: 18mg | Iron: 1mg