Oatmeal Chocolate Chip Cookies
Smgross1947
This is our family’s favorite, classic recipe for oatmeal chocolate chip cookies. A little soft in the middle, crispier on the edges, and beloved by everyone who tries them, these don’t last long in our house! Check out this blog where we talk about making this and another type of cookie for Two Cookie Thursday here.
Recipe Notes:
- We love using Country Crock’s plant-based stick butter.
- To make this gluten-free, you can also use your favorite 1-to-1 gluten-free substitute flour – Bob’s Red Mill gluten-free flour or King Arthur’s 1-to-1 Flour works great!
- Make sure to use gluten-free labeled oats if making this gluten-free too.
- I use both semi-sweet + bittersweet/dark chocolate chips in our recipe always, so 1 cup of each.
- As an Amazon Associate, I earn from qualifying purchases. The links I’ve included are from my store. These allow me to continue to provide unique content and recipes, so thank you in advance!
- Prep Time: 12m
- Cook Time: 12m
- Total Time: 24m
- Serves: 8 people
- Yield: 24 cookies
- Category: Desserts & Baking
Ingredients
- 1 c Butter, softened
- 1 c Packed brown sugar
- 1/2 c Granulated sugar
- 1 tsp. Vanilla
- 2 Eggs
- 2 c All purpose flour
- 1/2 tsp. Salt
- 1 tsp. Cinnamon
- 2 tsp. Baking soda
- 2 c Quick cooking oats
- 2 c Chocolate chips
Instructions
- Preheat oven to 350*F.
- In a large bowl, cream the butter and sugar (brown and granulated) together until light + fluffy.
- Next, mix in vanilla extract and eggs. Crack each egg into a smaller, separate bowl one at a time before adding to prevent any shell pieces from getting into the batter.
- Sift together flour, baking soda, cinnamon + salt, and stir to combine. Add to creamed liquid mixture and blend thoroughly.
- Stir in oats + chocolate chips, mixing well.
- Drop by tablespoonfuls onto ungreased cookie sheets lined with parchment paper.
- Bake in oven for 10-12 minutes. Remove cookies from cookie sheets after 1-2 minutes rest & place on cooling rack.
