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Oatmeal Chocolate Chip Cookies

Delicious and flavorful oatmeal chocolate chip cookies -- crisp on the edges and  a soft, chewy center with plenty of chocolate.

Course Dessert
Cuisine American
Keyword oatmeal chocolate chip cookies
Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 1 hour
Total Time 23 minutes
Servings 20 cookies
Calories 166 kcal
Author Chelsea

Ingredients

  • 1 cup (equivalent of 16 tablespoons) unsalted butter, at room temperature
  • 1 cup dark brown sugar, packed (light brown sugar works)
  • 1/2 cup white sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, at room temperature
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • scant 1 teaspoon salt (I use fine sea salt)
  • 3 cups old fashioned oats, not quick oats
  • 1 and 1/2 cups white all-purpose flour, when you measure make sure to spoon and level
  • 1 and 1/2 cups milk chocolate chips, separated*
  • Optional: Fleur de Sel French Sea Salt (if you like salty sweet!)

Instructions

  1. In a large bowl, add the ROOM TEMPERATURE (don't melt or soften) butter, brown sugar, and white sugar. Beat until smooth and creamy, about 2-3 minutes. Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.

  2. On top of the wet ingredients, add the cornstarch, baking soda, salt, and old fashioned oats. Beat to combine. Once ingredients are combined, add in the flour (make sure to spoon and level this measurement!) Mix until JUST combined being careful to not over beat the mixture. Using a spatula, fold in 1 cup of the chocolate chips.

  3. The dough is quite sticky -- don't worry, the oats will absorb the wetness of the dough and become thicker as it chills. Cover and chill the oatmeal dough for an hour. (If you chill longer than a few hours, let the dough sit at room temperature for 15-20 minutes before trying to roll dough balls -- it gets hard!)

  4. Preheat the oven to 350 degrees F. Line your sheet pans with a silpat liner or parchment paper.

  5. Roll cookie dough balls (if you have a food scale -- 1.7 ounces). Roll the balls higher rather than wider (see photos) and place on the prepared sheet pan. Bake 8-11 minutes watching the cookies carefully near the end of baking. Err for slightly under baking to keep these cookies soft and chewy! They might look a tiny wet in the center, but will harden as they cool!

  6. Let the cookies stand on the cookie sheet for a few minutes before removing from the sheet pan. Take reserved chips and press into the tops of the cookies -- this ensures you get chocolate in every bite and they look pretty! IF you like salted cookies, add tiny sprinkle of sea salt to your cookies! (Totally optional!)

Recipe Video

Recipe Notes

*We LOVE Ghirardelli or Guittard milk chocolate chips in these cookies, but use your favorite type of chocolate chip (semi-sweet or dark). To use raisins, soak the raisins in hot water for 10 minutes, drain and thoroughly dry, and then add to these cookies in place of the chips.