These are the most requested cookie in our house. Chewy-in-the-middle, melty chocolate chips throughout, and this makes a decent enough sized batch that they last at LEAST a day, usually! 😉 I think this is one recipe my 5 year olds have memorized now because every time I make them I let them do all the measuring and adding, and the memories we’ve made together watching them bake in the oven will always be special to me. I hope you enjoy this recipe as much as we do!
The Best Chocolate Chip Oatmeal Cookies
Course: DessertDifficulty: EasyServings
24
servingsPrep time
10
minutesCooking time
12
minutesIngredients
1 cup softened unsalted butter
1 cup packed brown sugar
3/4 cup granulated sugar
2 eggs
1 1/2 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
3 1/2 cups quick oats
3/4 cup semi-sweet chocolate chips
Directions
- Preheat oven to 325 degrees and line a large sheet pan with parchment paper
- In a stand mixer or large bowl, mix the butter and sugars together until creamy and pale
- Add the eggs, one at a time, and mix until incorporated, add vanilla and mix again.
- In separate bowl, combine the flour, baking soda, baking powder, salt and oats. Whisk well and add, a cup at a time, to the wet mixture.
- Add the chocolate chips to the dough and mix just until combined
- Roll into balls or drop spoonfuls of batter onto prepared sheet pan, about 2 inches apart. You may need to make 2-3 batches as this recipe yields 24-30 cookies. Bake 12-14 minutes or until edges are just slightly brown but centre is still soft. Remove from oven and let cool before transferring to tray.