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Chocolate Chip Oatmeal Cookies

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  • Author: Vera Z.
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour and 30 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Description

This is my best Chocolate Chip Oatmeal Cookies recipe- chewy, delicious, and easy to make! Made with a few simple ingredients – oats, butter, brown sugar, and chocolate chips, these cookies are perfectly crisp on the outside with a soft and chewy, chocolatey center.

Ingredients

  • 1 and 2/3 cups (210g) all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon-optional
  • 1 cup ( 230g) unsalted butter-softened at room temperature
  • 1 cup (200g) packed light brown sugar
  • 1/3 cup (66g) granulated sugar
  • 2 large eggs- room temperature
  • 2 teaspoons pure vanilla extract
  • 1 Tablespoon (15ml) molasses
  • 3 cups (255g) old-fashioned whole rolled oats
  • 1 and 3/4 cups semi-sweet chocolate chips ( I used 1 and 1/4 cups regular size and 1/2 cup mini chocolate chips)

Instructions

  1. In a medium-sized bowl, whisk together the old-fashioned rolled oats, all-purpose flour, baking soda, salt, and cinnamon if using. Set aside.
  2. In a large mixing bowl, cream softened butter for 1-2 minutes. Then add brown sugar, and granulated sugar and beat until light and fluffy (about 2-3 minutes).
  3. Beat in the eggs, vanilla extract, and molasses. Mix until well combined. Scrape down the sides and up the bottom of the bowl and mix.
  4. Add flour mixture, mixing on low speed until just combined.
  5. Mix in oats and chocolate chips.
  6. Cover and chill in the fridge for 45-60 minutes.
  7. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
  8. Use a large cookie scoop to drop the dough onto the prepared baking sheets, spacing them about 3-4 inches apart. Or scoop out about 3 Tablespoons of dough per cookie and roll it into a ball.
  9. Bake the cookies in the preheated oven for 13-15 minutes, or until the edges are golden brown and the centers look slightly underbaked.
  10. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. You can press a few chocolate chips on top of warm cookies ( for a prettier presentation). Transfer them to a wire rack to cool completely.
  11. Keep cookies in an airtight container at room temperature for up to 5 days.

Notes

You can keep the dough in the fridge for 3-4 days.

If chilling for longer than a few hours, allow it to sit at room temperature for at least 30 minutes before rolling and baking.

To freeze baked cookies -cool them completely, layer them with parchment paper, and store them in a freezer-safe container for up to 3 months.

To freeze cookie dough, portion the dough into balls, pre-freeze it on a baking sheet, and then transfer it to a freezer bag.  When ready to bake, place the frozen dough balls on a baking sheet and bake at 350°F (175°C). Add an extra 1-2 minutes to the baking time.