Description
Delicious and chewy oatmeal chocolate chip cookies, perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter (at room temperature)
- 1 cup dark brown sugar (firmly packed; light brown sugar works)
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs (at room temperature)
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt (fine sea salt recommended)
- 3 cups old-fashioned oats (not quick oats)
- 1–1/2 cups all-purpose flour (spooned and leveled)
- 1–1/2 cups milk chocolate chips (divided)
- Flaky sea salt (optional)
Instructions
- In a large bowl, add the room temperature butter, brown sugar, and granulated sugar. Beat until smooth and creamy, about 2–3 minutes.
- Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.
- On top of the wet ingredients, add cornstarch, baking soda, salt, and old-fashioned oats. Beat to combine.
- Once combined, add flour and mix until just combined, being careful not to overbeat.
- Using a spatula, fold in 1 cup of the chocolate chips.
- Cover and chill the oatmeal dough for an hour.
- Preheat oven to 350°F. Line a sheet pan with a silicone liner or parchment paper.
- Roll dough balls (1 ounce each) and place them on the prepared sheet pan.
- Bake for 8–11 minutes, watching closely near the end to prevent overbaking.
- Let the cookies stand on the sheet pan for a few minutes before removing. Press reserved chips into the tops of the cookies, and if desired, sprinkle with a tiny bit of sea salt.
Notes
- If you chill the dough longer than a few hours, let it sit at room temperature for 15–20 minutes before rolling.
- For a softer cookie, err on the side of slightly underbaking.
- Prep Time: 25 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg