Classic Oatmeal Chocolate Chip Cookies (Print version)

Chewy golden cookies with hearty oats and chocolate chips. Ready in 30 minutes.

# What you need:

01 - 1 cup unsalted butter, softened

02 - 1 cup light brown sugar, packed

03 - 1/2 cup granulated sugar

04 - 2 large eggs

05 - 2 teaspoons pure vanilla extract

06 - 1 1/2 cups all-purpose flour

07 - 1 teaspoon baking soda

08 - 1/2 teaspoon ground cinnamon

09 - 1/2 teaspoon salt

10 - 3 cups old-fashioned rolled oats

11 - 1 1/2 cups semi-sweet chocolate chips

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.

02 - In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.

03 - Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.

04 - In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.

05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.

06 - Stir in rolled oats and chocolate chips with a spatula until evenly distributed throughout dough.

07 - Scoop heaping tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.

08 - Bake for 10 to 12 minutes, or until edges are golden brown and centers remain slightly soft.

09 - Let cookies cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

01 -

They stay soft and chewy for days unlike other recipes that turn into rocks overnight
The oatmeal makes them feel slightly wholesome even though were all here for the chocolate

02 -

Overbaking is the enemy of chewy cookies so when in doubt take them out earlier rather than later
The dough keeps in the refrigerator for three days and actually bakes up thicker when chilled first

03 -

Chill your baking sheets between batches to prevent the dough from spreading too much
Rotate the pans halfway through baking if your oven has hot spots like most ovens do