The Best Oatmeal Chocolate Chip Cookies
Giant & chewy Oatmeal Chocolate Chip Cookies are thick and soft-baked with hearty oats and chocolate chips. These cookies bake up perfectly round, puffy, and delicious. Plus who doesn't need a giant cookie in their life?!
Servings 15 cookies
Calories 357kcal
Ingredients
- 1 cup (2 sticks) salted butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 cup quick cooking oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1¼ cups miniature semi-sweet chocolate chips
Instructions
- Heat oven to 325°. Prepare a cookie sheet by lining with parchment paper (my preferred method), silpat baking mat, or spray with cooking spray. Set aside.
- In the bowl of a stand mixer, or in a bowl with a handheld blender, beat together the butter, brown sugar, and sugar. Beat for 1-2 minutes until it's light in color and looks fluffy.
- Add in the egg, egg yolk, and vanilla extract. Beat together until combined. Scraping sides of bowl as necessary.
- In a separate smaller bowl, add the flour, oats, baking soda, baking powder, and salt. Stir with a whisk. Add half to the wet dough and blend together. Add the other half and blend until just combined. Stir in the chocolate chips with a wooden spoon.
- Scoop out 1/4 cup of cookie dough (use a 1/4 cup measurer) and roll into a ball. Place 6 cookie dough balls per cookie sheet. Take the bottom of a measuring cup (you can use the 1/4 cup one or a bigger one to make it easier, like 1 cup), and very gently press down the top of each dough ball. It should resemble a hockey puck and still be thick and tall.
- Bake for 12-15 minutes. Edges will be pale golden brown, cookies will look puffy, while the center might still look somewhat underdone. After baking, let cool on the cookie sheet for about 20 minutes. The cookie will come together and finish baking. Move to a cooling rack to cool completely.
- Store leftovers in a covered container on the counter top. You can also freeze the dough balls or the baked cookies for up to 3 months.
Notes
Use Parchment Paper : This is probably my #1 tip when making cookies. I use the pre-cut parchment sheets from Reynold's brand. Using parchment paper helps cookies bake up more evenly and prevents the bottom of the cookies from over baking.
Quick Oats : Normally oats can be interchanged in recipes but for this one use the quick oats only. They have a finer, smaller texture which helps these cookies spread slightly but still stay puffy and thick.
Are the cookies done? : This is always the hardest thing to determine when baking cookies. When the edges of the cookies are lightly golden brown the cookies are ready to come out. The very tops of the cookies might still have some slightly wet looking dough but that's fine. The cookies will also look puffy and thick. As the cookies cool on the cookie sheet they will continue to cook.
Chocolate Chips : I think it's best to use the mini semi-sweet chocolate chips but of course you can use any type of chocolate chip that you want. The mini sized ones work better in the cookie because they're smaller and they disperse more evenly through out the cookie. You can use as much or as little chocolate chips as you prefer. I don't love a ton of chocolate chips so I always use about 1 1/4 cups of miniature semi-sweet chocolate chips.
Butter : I always use salted butter when baking. I love the addition of the little extra salt especially in sweet cookies.
Baking Time : All ovens are so different so watch the cookies closely. My oven cooks with really even temperature so mine are always done at the 12-13 minute mark. But some ovens may need closer to 15 minutes to cook completely.
Nutrition
Calories: 357kcal | Carbohydrates: 48g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 357mg | Potassium: 94mg | Fiber: 1g | Sugar: 31g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg