Easy Chocolate Chip Oatmeal Cookies

These easy chocolate chip oatmeal cookies marry the wholesome goodness of oats with the indulgent sweetness of chocolate chips for an irresistibly perfect treat!

Course Dessert

Cuisine American

Prep Time 20

Cook Time 12

Chilling Time 30

Total Time 1 2

Servings cookies

Calories 142kcal

Author Samantha Pickthall

Ingredients

1 cup (150g/5.3 oz.) all-purpose flour, scoop & leveled
1/2 tsp baking soda
1/4 tsp fine salt
125 g unsalted butter, softened to room temperature
1/2 cup packed light brown sugar, how to pack
1/4 cup granulated sugar, golden/raw or white
1 large egg, at room temperature
1 tsp vanilla extract
1 1/2 cups old-fashioned rolled oats
1 cup semi-sweet or milk chocolate chips

US Customary - Metric

Instructions

Combine Dry Ingredients: In a small mixing bowl, add the flour, baking soda, and salt. Whisk until well combined.
Cream Butter and Sugars: In a large mixing bowl, add softened butter and both sugars. Beat on high for 2 minutes until well combined, pale, and fluffy. Scrape down the sides.
Incorporate Egg and Vanilla: Add the egg and vanilla, beating for 15 seconds until well combined.
Mix in Oats: Pour in oats and beat on low speed for 10 seconds until just incorporated into the dough.
Add Flour Mixture: Add the dry flour mixture, beating for on low speed for 15 seconds until a dough forms without over-mixing.
Chocolate Chips: Fold in chocolate chips using a spatula until evenly distributed.
Chill: Cover and chill the dough in the fridge for 30 minutes.
Preheat Oven: While the dough chills, preheat the oven to 180ºC (356ºF) and line a baking sheet with parchment paper.
Form Cookies: Roll about 1 heaping tablespoon (300g/1 oz.) of dough into a ball, flatten in your palms and place on the baking sheet. Leave a small gap between each cookie.
Bake: Bake for 12-14 minutes until the edges are golden and the tops are set.
Cool: Allow to cool on the tray for 5 minutes, then transfer to a wire rack. Enjoy!

Notes

Store: In an airtight container at room temperature for up to 1 week.

Freezing: Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake straight from the freezer, adding a couple of extra minutes to the baking time. Baked cookies can also be frozen in an airtight container for up to 3 months.

Nutrition