Description
This classic Oatmeal Chocolate Chip Cookie recipe combines the hearty texture of rolled oats with the sweet richness of semisweet chocolate chips and optional nuts, creating a chewy yet slightly crisp cookie perfect for any occasion. Easily made with simple pantry staples, these cookies are baked to golden perfection, making for a delightful American dessert treat that balances sweetness and wholesome ingredients.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Main Mix-Ins
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, packed brown sugar, and granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, incorporating each fully before adding the next, then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet batter, stirring gently until just combined to avoid overmixing which can make cookies tough.
- Add Oats, Chocolate Chips, and Nuts: Fold in the rolled oats, semisweet chocolate chips, and chopped nuts if using, ensuring they are evenly dispersed throughout the dough.
- Portion Dough on Baking Sheets: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are golden brown and the centers are just set, indicating perfect doneness.
- Cool the Cookies: Let the cookies sit on the baking sheet for 5 minutes after removing from the oven, then transfer them to a wire rack to cool completely to set their shape and texture.
Notes
- For softer cookies, slightly underbake them and allow them to finish setting on the baking sheet.
- For cookies with crispier edges, bake an extra minute beyond the recommended time.
- Quick oats can be used instead of old-fashioned rolled oats for a finer cookie texture.
