Ingredients
Method
Step-by-Step
- Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
- Beat the softened butter, packed light brown sugar, and granulated sugar until creamy and well combined.
- Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
- Whisk the flour, baking soda, and salt together in a separate bowl.
- Gradually mix the dry ingredients into the butter mixture until no dry flour remains.
- Stir in the quick-cooking oats and semisweet chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies. Chill the dough for about 30 minutes if it spreads too much.
- Bake for 8–12 minutes, until the edges are lightly browned while the centers still look slightly soft.
- Cool the cookies on the baking sheet for about 5 minutes, then transfer them to a wire rack.
Notes
Do not overbake; the cookies firm as they cool. Spoon flour into the measuring cup and level it instead of scooping directly from the bag. Quick oats create a softer, more uniform texture, while old-fashioned oats may replace some or all of the quick oats for a more substantial bite.
