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Chewy Oatmeal Chocolate Chip Cookies Made Easy

Chewy Oatmeal Chocolate Chip Cookies Made Easy

Soft-centered oatmeal cookies packed with semisweet chocolate chips and rich brown sugar flavor. This dependable recipe makes about 36–48 cookies and is simple enough for a weeknight bake.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings: 36 servings

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (about 213 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 1 1/2 cups (about 188 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Mix-Ins
  • 3 cups (about 240 g) Quick-cooking oats
  • 1 cup (170 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line baking sheets with parchment paper or lightly grease them.
  2. Beat the softened butter, packed light brown sugar, and granulated sugar until creamy and well combined.
  3. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  4. Whisk the flour, baking soda, and salt together in a separate bowl.
  5. Gradually mix the dry ingredients into the butter mixture until no dry flour remains.
  6. Stir in the quick-cooking oats and semisweet chocolate chips until evenly distributed.
  7. 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.
  8. Bake for 8–12 minutes, until the edges are lightly browned while the centers still look slightly soft.
  9. 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.