Oatmeal Chocolate Chip Cookies (Printable Version)

Thin, chewy cookies with crisp edges and buttery flavor, combining rolled oats and chocolate chips for the ultimate treat.

# Ingredients:

→ Dry ingredients

01 - 1 cup (130 g) all-purpose flour

02 - ¾ teaspoon baking powder

03 - ½ teaspoon baking soda

04 - ¼ teaspoon salt

→ Wet ingredients

05 - ¾ cup (169 g) unsalted butter, softened

06 - ¾ cup (150 g) granulated sugar

07 - ½ cup (105 g) light brown sugar, packed

08 - 1 large egg, room temperature

09 - 2 teaspoons vanilla extract

→ Mix-ins

10 - 2 ½ cups (211 g) old-fashioned rolled oats

11 - 1 cup (180 g) semisweet chocolate chips

12 - ½ teaspoon flaked sea salt

# Steps:

01 - Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper and set aside.

02 - In a small bowl, whisk the flour, baking powder, baking soda, and salt together until combined.

03 - Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 1 minute.

04 - Beat in the egg followed by the vanilla.

05 - Add the flour mixture all at once and mix on low speed just until no streaks of dry flour are visible.

06 - Add the oats and chocolate chips. Mix on low speed just until incorporated.

07 - Roll the dough into 2-tablespoon size balls and place them 3 inches apart on the prepared baking sheets. Use your fingertips to gently flatten each dough ball to about 3/4 inch thick.

08 - Sprinkle the tops with sea salt and bake for 11-13 minutes until the edges are golden and crisp.

09 - Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.

# Notes:

01 - Butter should be at room temperature but not melted or oily. Allow it to sit at room temperature for 30-45 minutes before use.

02 - Ensure old-fashioned rolled oats are used instead of quick-cooking oats to maintain consistency.

03 - Semisweet chocolate chips can be substituted with bittersweet or coarsely chopped baking chocolate.

04 - Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.

Go Back