Description
Delicious chewy cookies with oatmeal and chocolate chips, perfect for any occasion!
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 1 cup dark brown sugar, firmly packed
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 large eggs, at room temperature
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt (fine sea salt recommended)
- 3 cups old-fashioned oats (not quick oats)
- 1–1/2 cups all-purpose flour (spooned and leveled)
- 1–1/2 cups milk chocolate chips, divided
- Flaky sea salt (optional, for topping)
Instructions
- In a large bowl, add the room temperature butter, brown sugar, and granulated sugar. Beat until smooth and creamy, about 2–3 minutes.
- Add the eggs and vanilla extract and beat until combined, scraping the sides as needed.
- On top of the wet ingredients, add cornstarch, baking soda, salt, and old-fashioned oats. Beat to combine.
- Once the ingredients are combined, add flour. Mix until just combined, being careful not to overbeat the mixture.
- Using a spatula, fold in 1 cup of the chocolate chips.
- The dough is quite sticky; don’t worry, the oats will absorb the wetness and become thicker as it chills. Cover and chill the dough for an hour.
- Preheat oven to 350°F. Line a sheet pan with a silicone liner or parchment paper.
- Roll dough balls (if using a food scale, approximately 1 ounce each). Roll the balls higher rather than wider and place on the prepared sheet pan.
- Bake for 8–11 minutes, watching the cookies carefully near the end of baking. Err on the side of slightly underbaking to keep the cookies soft and chewy.
- Let the cookies stand on the sheet pan for a few minutes before removing. Press reserved chips into the tops of the cookies for appearance and added chocolate in every bite. Optional: sprinkle with flaky sea salt.
Notes
- If you chill the dough for longer than a few hours, let it sit at room temperature for 15–20 minutes before rolling into balls, as it gets hard.
- These cookies may look slightly wet in the center when baked but will harden as they cool.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg