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–+ servings
cookies with oatmeal and chocolate chips on cooling rack.
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5 from 1 vote

Chocolate Chip Oatmeal Cookies

Soft and chewy chocolate chip oatmeal cookies made with rolled oats and plenty of chocolate chips. A short dough rest helps create thick cookies with tender centers and lightly golden edges.
Prep Time15 minutes
Cook Time11 minutes
Chill Time30 minutes
Total Time56 minutes
Course: Cookies
Cuisine: American
Keyword: Chocolate chip oatmeal cookies
Servings: 16 cookies
Calories: 406kcal
Author: Lois

Equipment

Ingredients

  • 1 cup unsalted butter; softened
  • 1 ¼ cups brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ¼ cup all-purpose flour
  • 1 ½ cups rolled oats
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups chocolate chips

Instructions

  • In a large mixing bowl, whisk together the browned butter, brown sugar, and granulated sugar until combined.
  • Add the eggs and vanilla extract and mix until smooth and creamy.
  • Stir in the rolled oats, flour, and salt just until a thick dough forms. Fold in the chocolate chips until evenly distributed.
  • Cover the bowl and let the dough rest at room temperature for 30 minutes.
  • Using a large cookie scoop, portion the dough into large balls and place on the prepared baking sheet, spacing evenly apart.
  • Bake for 11 minutes, or until the edges are lightly golden. Let the cookies rest on the baking sheet for 3 minutes to finish setting.
  • Transfer to a wire rack to cool slightly, then serve warm for the best texture and flavor.

Video

Notes

Tips: 

  • Use room temperature eggs so they blend smoothly into the butter and sugars.
  • Measure the flour carefully by spooning it into the measuring cup and leveling it off to prevent dry, dense cookies.
  • Slightly under bake the cookies and let them finish setting on the baking sheet for a soft, chewy center.
  • Yield may vary slightly depending on scoop size.

Storage & Make Ahead:

  • Store cooled cookies in an airtight container at room temperature for up to 4 days.
  • The dough can be covered and refrigerated for up to 48 hours before baking.
  • You can also scoop the dough into balls and freeze for up to 3 months; bake from frozen, adding 1–2 extra minutes to the baking time.

Nutrition

Serving: 1cookie | Calories: 406kcal | Carbohydrates: 56g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 139mg | Potassium: 146mg | Fiber: 1g | Sugar: 36g | Vitamin A: 384IU | Calcium: 44mg | Iron: 1mg