Oatmeal Chocolate Chip Cookies

Soft in the center and crisp around the edges, these Oatmeal Chocolate Chip Cookies are packed with chocolate chips and just the right amount of oats for the perfect chewy bite.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 113kcal

Author Meggan Hill

Equipment

Baking sheet

Ingredients

3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter softened (1 stick, see note 1)
1/2 cup granulated sugar
1/2 cup light brown sugar packed
1 egg at room temperature
1 teaspoon vanilla extract
1 1/2 cups old-fashioned rolled oats (see note 2)
1 cup chocolate chips

US Customary - Metric

Instructions

Adjust oven racks to the upper-middle and lower-middle positions. Preheat oven to 350 degrees. Line 2 rimmed baking sheets with parchment paper or silicone mats.
In a medium bowl or on a piece of parchment paper, sift together flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
In a stand mixer fit with the paddle attachment, or with an electric mixer on high speed, cream butter until pale and fluffy. Add the granulated and brown sugars and beat until the mixture is smooth.
Add egg and vanilla and beat on low speed until blended, scraping down the sides of the bowl as necessary.
Add the flour mixture in batches (about 1/4 cup at a time) and mix on low speed until just blended. Add the oats and chocolate chips and stir until just combined.
Working with 1 heaping tablespoon of dough at a time, scoop dough into 1 1/2-inch balls and drop on prepared baking sheets about 2 inches apart. (I use the OXO medium cookie scoop, a size 40 portioner, and do 12 scoops of dough per baking sheet). You should have 24 cookies.
Bake until the cookies are golden brown, about 12 to 15 minutes. Transfer to wire racks and cool completely.

Notes

Butter: Cold butter usually softens up in about 30 minutes when left out at room temperature (much longer if frozen). To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power (that’s ten percent!) for 1 minute. Afterward, gently press on the butter with your finger. If still too firm, cook for another 40 seconds at 10% power.
Rolled oats: Old-fashioned whole rolled oats are flattened and round in appearance. Instant (quick oats) can be used too, but the cookie will be less chewy. Don't use steel cut oats (also known as Scottish or Irish oats).
Yield: This recipe makes 24 cookies, but you can make more or less depending on the size of the dough balls. Just be sure to adjust your baking time if you do.
Storage: Store leftovers in an airtight container for up to 1 week.

Nutrition