The Best Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies have chewy centers, crisp edges, plenty of chocolate chips, and a sprinkle of flaky sea salt. Our favorite cookie recipe!
Servings: 24
Calories: 293kcal
Equipment
- Cookie scoop (optional - 1 ½ tbsp cookie scoop)
Ingredients
- 1 cup unsalted butter, cold and cut into small cubes
- 1 cup brown sugar
- ¾ cup white sugar
- 2 eggs
- 1 ½ teaspoons vanilla extract
- 1 cup old-fashioned rolled oats
- 3 cups all-purpose flour
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 teaspoon kosher salt
- 1, 11.5 ounce bag chocolate chips
- Maldon sea salt flakes (optional but HIGHLY recommended) (Maldon Sea Salt)
Instructions
- In a large bowl or the bowl of a stand mixer, add the butter, brown sugar, and white sugar. The butter should be slightly softened but still firm to the touch — not melty. Beat on medium speed for 2-3 minutes, until light and fluffy.
- Add the eggs and vanilla extract, beating until well combined, scraping down the sides of the bowl as needed.
- Add the rolled oats, flour, baking powder, baking soda, and salt to the bowl. Mix on low speed until just combined. Avoid over mixing!
- Fold in the chocolate chips with a spatula or wooden spoon until evenly distributed throughout the dough.
- Scoop the dough into even balls and chill. For larger cookies, scoop about 3 tablespoons of dough per cookie (or combine two 1½-tablespoon scoops). For smaller cookies, use one 1½-tablespoon scoop. Gently press 2–3 additional chocolate chips into the top of each cookie dough ball, then place them on a plate or sheet pan and chill in the fridge for 10 minutes. This helps the cookies hold their shape and prevents excess spreading while baking.
- While the dough chills, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
- Arrange the chilled dough balls on the prepared cookie sheet (6 to a pan for bigger cookies, 12 to a pan for smaller cookies). Bake for 9-11 minutes, or until the edges are golden brown and the centers still look slightly underbaked. Immediately after removing the cookies from the oven, sprinkle the tops with a little Maldon flaky sea salt, if desired (highly recommended!). Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Save time/prep ahead:
- Scoop the cookie dough into balls ahead of time and refrigerate them, covered with plastic wrap, for up to 24 hours before baking.
- For longer storage, freeze the cookie dough balls so you can bake just a few cookies at a time.
- Measure the dry ingredients ahead of time if you're prepping for baking later.
- If you're making a larger batch, use two prepared baking sheets so you can keep the next batch ready while the first batch bakes.
- The recipe can be found on My Fitness Pal by searching "BWB Oatmeal Chocolate Chip Cookies." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.
Nutrition
Serving: 1cookie | Calories: 293kcal | Carbohydrates: 41.5g | Protein: 3.5g | Fat: 14.1g | Saturated Fat: 8.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.1g | Cholesterol: 35.8mg | Sodium: 223mg | Potassium: 117mg | Fiber: 1.9g | Sugar: 25.4g
