Thin and chewy with crisp edges and a buttery flavor, these Oatmeal Chocolate Chip Cookies are the best of both worlds. Enjoy warm with a glass of milk or add to a holiday cookie tray.
Prep Time 15 minutesminutes
Cook Time 13 minutesminutes
Total Time 28 minutesminutes
Servings 24
Ingredients
1cup(130g)all-purpose flour
¾teaspoonbaking powder
½teaspoonbaking soda
¼teaspoonsalt
¾cup(169g)unsalted butter, softened
¾cup(150g)granulated sugar
½cup(105g)light brown sugar, packed
1large egg, room temperature
2teaspoonsvanilla extract
2 ½cups(211g)old-fashioned rolled oats
1cup(180g)semisweet chocolate chips
½teaspoonflaked sea salt
Instructions
Preheat the oven to 350ºF. Line 3 baking sheets with parchment paper and set aside.
In a small bowl, whisk the flour, baking powder, baking soda, and salt together until combined.
Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 1 minute.
Beat in the egg followed by the vanilla.
Add the flour mixture all at once and mix on low speed just until no streaks of dry flour are visible.
Add the oats and chocolate chips. Mix on low speed just until incorporated.
Roll the dough into 2-tablespoon size balls and place them 3 inches apart on the prepared baking sheets. Use your fingertips to gently flatten each dough ball to about 3/4 inch thick.
Sprinkle the tops with sea salt and bake for 11-13 minutes until the edges are golden and crisp.
Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
Notes
Butter: The butter should be soft but not melted or oily. Allow it to sit at room temperature for 30-45 minutes before using.
Oats: Make sure to use old-fashioned rolled oats and not instant or quick-cooking oats. Also, this recipe was tested with Quaker brand oats. Other brands may cause the cookies to spread more.
Chocolate: While I prefer semisweet chocolate, you can use bittersweet. Coarsely chopped baking chocolate can be used instead of chocolate chips.
Make ahead tip
Keep the cooled cookies in an airtight container at room temperature for up to 3 days.
Freeze the cookies for up to 3 months. Thaw overnight in the refrigerator. Shape the dough into balls and freeze individually on a baking sheet until firm, then transfer to an airtight freezer-safe container. Frozen cookie dough balls can be baked straight from the freezer, with no need to thaw. Add a minute or two to the baking time.