Chewy Oatmeal Chocolate Chip Cookies
Soft in the middle, lightly crisp around the edges, and filled with rolled oats and melty chocolate chips, these chewy oatmeal chocolate chip cookies are an easy homemade treat for any day of the week.
Ingredients
- 1¾ cups 222g all-purpose flour, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- ¾ cup 170g unsalted butter, at cool room temperature
- 1¼ cups 250g packed dark brown sugar
- ¾ cup 150g granulated sugar
- 2 large eggs at cool room temperature
- 1 large egg yolk at cool room temperature
- 1 teaspoon vanilla extract
- 3 cups 297g old-fashioned rolled oats
- 1½ cups 255g semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and position the oven rack in the center.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar for 2 to 3 minutes, until lighter and fluffy.
- Add the eggs, egg yolk, and vanilla extract. Beat until smooth, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed just until no flour streaks remain. Do not overmix.
- Fold in the rolled oats and chocolate chips with a spatula until evenly combined.
- Scoop about 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving around 2 inches between each cookie.
- Bake for 13 to 15 minutes, until the edges are lightly golden and set but the centers still look soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Use cool room-temperature butter for thick, chewy cookies. It should leave a fingerprint when pressed but should not look melted or greasy.
- For thicker cookies, chill the scooped dough balls for 15 minutes before baking.
- Do not overbake. The cookies will continue setting as they cool on the baking sheet.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies or scooped cookie dough for up to 3 months. Bake frozen dough balls straight from the freezer and add about 2 extra minutes to the bake time.