These amazing chocolate chip oatmeal cookies are soft, chewy, and full of chocolate goodness! They are also pretty easy to prepare and they come out perfectly every time.
This recipe yields about twelve medium/large cookies, but feel free to double it if you want more cookies, or simply want to have ready cookie dough on standby for when the cravings hit. Raw cookie dough can be stored in an airtight container in the freezer for up to 4 months. Baked cookies will keep airtight at room temperature for up to a week or in the freezer for up to 6 months.
If you are feeling adventurous, you can add half a cup of nuts or raisins to your cookie dough.
- 1 ½ cups old-fashioned whole rolled oats (not instant)
- ¾ cup all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- Pinch of salt
- 1 large egg
- ½ cup unsalted butter softened
- ¼ cup granulated sugar
- ½ cup light brown sugar, packed
- 1 tablespoon vanilla extract
- 1 heaping cup of semi-sweet chocolate chips
- ½ cup raisins or nuts, optional
- To the bowl of a stand mixer fitted with the paddle attachment (or
- In a large mixing bowl using an electric mixer, combine the egg, butter, sugars, vanilla, and beat on medium-high speed for about 4 minutes, until creamed and well combined.
- Add the oats, flour, cinnamon, baking soda, salt, and beat on low speed for a minute until just combined. Scrape down the sides of the bowl as needed.
- Add the chocolate chips, optional nuts, or raisins and beat on low speed until just combined for about 30 seconds.
- Using a cookie scoop or your hands, form about 12 equal-sized mounds of dough, roll into balls and flatten slightly.
- Place mounds on a large plate or tray, cover with plastic wrap and refrigerate for at least 2 hours. Chilling the cookie dough ensures your cookies don’t bake thinner, flatter, and don’t spread too much.
- Preheat oven to 350F.
- Line a baking sheet with parchment paper or spray with cooking spray.
- Transfer the dough mounds onto the baking sheet, spaced at least 2 inches apart.
- Place in the oven and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t over-bake. Cookies firm up as they cool.
- Allow cookies to cool on the baking sheet for about 10 minutes.
- Serve and enjoy.