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Soft and Chewy Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies bake up with lightly golden edges and soft centers, thanks to a 30-minute dough chill. Old-fashioned oats and semisweet chocolate chips give each chewy cookie plenty of texture.
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Prep Time 15 minutes
Cook Time 36 minutes
Chilling and resting time 35 minutes
Total Time 1 hour 26 minutes
Servings: 30 cookies
Course: Dessert
Cuisine: American
Calories: 193
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 1 teaspoon vanilla extract
  • 3 cups old-fashioned rolled oats
  • 1.5 cups semisweet chocolate chips

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 350°F.
  2. Line one 18x13-inch rimmed baking sheet with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until creamy, about 2 minutes.
  5. Beat in the eggs one at a time.
  6. Mix in the vanilla extract.
  7. Add the flour mixture and mix just until combined.
  8. Stir in the oats and chocolate chips.
  9. Cover and chill the dough for 30 minutes.
  10. Scoop the dough into 2-tablespoon portions.
  11. Arrange 12 portions about 2 inches apart on the baking sheet.
  12. Bake for 10–12 minutes, until the edges are lightly golden and the centers still look soft.
  13. Cool the baking sheet completely between batches.
  14. Let the cookies rest on the baking sheet for 5 minutes.
  15. Transfer the cookies to a wire rack to cool.

Notes

For soft centers, take the cookies out when the edges are lightly golden and the centers still look soft. Store airtight at room temperature for up to 5 days; freeze baked cookies for up to 3 months. For a dairy-free swap, use dairy-free butter and chocolate chips.