Oatmeal Chocolate Chip Cookies

Wholesome, chewy oatmeal chocolate chip cookies with golden edges and melty chocolate pockets — an easy homemade bake that balances oats, butter, and chocolate for a crowd-pleasing snack or dessert.

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Course: Dessert

Cuisine: American

Keyword: oatmeal, chocolate chip, cookies, baking, snack, dessert, homemade

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies (1 cookie ≈ 28 g)

Calories: 150kcal

Ingredients

1 cup 226 g unsalted butter, softened
1 cup 200 g packed brown sugar
1/2 cup 100 g granulated sugar
2 large eggs room temperature
2 tsp vanilla extract
1 1/2 cups 190 g all-purpose flour
1 tsp baking soda
1/2 tsp salt
3 cups 270 g old-fashioned rolled oats
1 1/2 cups 270 g semisweet chocolate chips
Optional: 1/2 cup chopped walnuts or pecans

Instructions

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream the softened butter with brown and granulated sugars until light and fluffy.
Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the butter-sugar mixture, mixing until just combined.
Fold in the rolled oats until evenly distributed throughout the dough.
Stir in the semisweet chocolate chips and optional nuts, reserving a few chips to press on top.
Scoop dough by rounded tablespoon (or use a cookie scoop) onto prepared sheets, spacing about 2 inches apart.
Press a couple of reserved chocolate chips onto the top of each dough mound for a finished look.
Bake 9–12 minutes, until edges are set and centers look slightly soft for a chewy result.
Allow cookies to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.

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