Oatmeal Chocolate Chip Cookies
Chewy, chunky, and delicious, these oatmeal chocolate chip cookies come together easily and are always a big hit!
Servings: 24 cookies
Ingredients
- 1 cup (140g) all-purpose flour
- 1 stick (113g) unsalted butter at room temperature
- 1/2 cup (105g) light brown sugar packed
- 1/2 cup (100g) granulated sugar
- 1 large egg at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (135g) old fashioned oats
- 1 1/4 cups (210g) semisweet chocolate chips
Instructions
- In a large bowl or the bowl of a stand mixer fitted with a paddle attachment cream the butter, granulated sugar, and brown sugar on medium-high until smooth (about 3 minutes).
- Add the egg and the vanilla extract and beat on high for 1 minute scraping down the sides of the bowl as needed.
- In a separate bowl, combine the flour, baking powder, and salt and hand mix until combined, then slowly add to the butter mixture while mixing on low speed until combined.
- Fold in the oats and chocolate chips and mix just until combined. Cover the dough and chill for 45 minutes before using.
- Preheat the oven to 350f and set the rack to the middle level and line 2-3 baking sheets with parchment paper or silicon baking pads.
- Use a medium cookie scoop and drop approximately 2 tablespoons or 37g worth of dough onto the parchment paper-lined baking sheets 3 inches apart and slightly flatten with a spoon or your hand.
- Bake for 12-15 minutes or until the edges are lightly brown, then allow to cool slightly before transferring them to a wire rack to cool completely.
Notes
- A 2-tablespoon ball from a medium size cookie scoop (either #30 or #40) will make a ~37g dough ball or approximately 24 medium-sized cookies.
- Baking time will change slightly based on the size, but cook until the sides just start to turn golden brown.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
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