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Soft Batch Oatmeal Chocolate Chip Cookies Recipe

Soft Batch Oatmeal Chocolate Chip Cookies

Thick, chewy oatmeal cookies filled with semisweet chocolate chips and flavored with brown sugar, vanilla, and cinnamon. Chilling the dough helps the cookies stay soft and prevents excessive spreading.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 30 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (213 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 large Large eggs, room temperature
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 1 3/4 cups (219 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Salt
Add-Ins
  • 3 cups (240 g) Old-fashioned rolled oats
  • 1 1/2 cups (255–270 g) Semisweet chocolate chips

Method
 

Step-by-Step
  1. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.
  2. Beat the softened butter, packed light brown sugar, and granulated sugar for about 2–3 minutes, until the mixture is light and creamy.
  3. Beat in the eggs one at a time, mixing after each addition. Add the vanilla extract and mix until incorporated.
  4. Gradually add the dry ingredients to the butter mixture and mix just until combined. Avoid mixing longer than necessary.
  5. Stir in the old-fashioned rolled oats and semisweet chocolate chips until they are distributed throughout the dough.
  6. Cover the dough and chill for at least 30 minutes. For thicker cookies, or when the kitchen is warm, chill the dough for 1 hour or longer.
  7. Scoop approximately 2 tablespoons of dough per cookie onto the prepared baking sheets, leaving about 2 inches between portions.
  8. Bake at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden and the centers still appear soft.
  9. Let the cookies cool on the baking sheet for 5 minutes. Transfer them to a wire rack to finish cooling and setting.

Notes

Do not overbake. Old-fashioned rolled oats give the cookies a pleasantly chewy texture, while quick oats create a softer, less textured result. Store cooled cookies in an airtight container.