Oatmeal chocolate chip cookies are my absolute favorite, so obviously I had to a share a recipe with all of you! These cookies are perfectly soft, chewy, flavorful, and super easy to make!
Preparation: 1 hr. (includes chilling)
Bake time: 11 min.
Yield: 14 cookies
Oatmeal Chocolate Chip Cookies
240g all purpose flour (2 c.)
80g rolled oats (1 c.)
1 tsp. baking soda
1/2 tsp. ground cinnamon
1/2 tsp. salt
170g unsalted butter, room temperature (3/4 c.)
185g light brown sugar (3/4 c. + 2 tbsp.)
50g granulated sugar (1/4 c.)
1 egg + 1 egg yolk, room temperature
1 tsp. vanilla extract
180g chocolate chips of choice (1 c.)
In a medium bowl, whisk together the flour, oats, baking soda, cinnamon, salt, and chocolate chips. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and both sugars until light and fluffy, approximately 3 minutes. Scrape down the sides of the bowl using a rubber spatula. Add in the egg and mix on low speed until combined, approximately 30 seconds. Add in the egg yolk and vanilla and mix on low speed until combined. Scrape down the sides of the bowl, and add in the flour mixture. Mix on low speed until just combined, being careful to not over-mix.
Scoop out the dough using a medium-sized cookie scoop (~3 tbsp.). Place on a parchment-lined sheet and cover loosely with plastic wrap. Chill in the fridge for at least 30 minutes, up to overnight. Preheat the oven to 375F/190C.
Place the cookies about 2 inches apart from each other on a parchment-lined baking sheet. Bake for 11 minutes or until the edges are golden and the cookies are set in the middle. Leave on the baking sheet for 5 minutes before transferring to a wire rack to cool. Enjoy!
These oatmeal chocolate chip cookies will be best enjoyed on the day they are baked, but will keep in an airtight container at room temperature for 3 days.
If you make this recipe I would love to see it and know what you think! Tag me on instagram @doughlights and use #doughlights