24 servings

Oatmeal Chocolate Chip Cookies

Recipe by: True Taste Buds

These incredibly thick and delightfully chewy oatmeal chocolate chip cookies are completely packed with gooey pockets of melted chocolate.

★★★★★ 4.56 from 374 votes
PREP TIME 15 mins
COOK TIME 12 mins
TOTAL TIME 27 mins
SERVINGS 24
Oatmeal Chocolate Chip Cookies

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 3 cups old-fashioned rolled oats
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon flaky sea salt, divided

Instructions

  1. Set your oven to 350°F and prepare two baking sheets with parchment paper. This basic prep helps prevent sticking and promotes an perfectly even bake.
  2. Combine the all-purpose flour, baking soda, ground cinnamon, and kosher salt in a medium bowl. Whisk everything gently until fully incorporated and fragrant.
  3. Beat the softened butter and both sugars on medium speed for about two minutes. You want the mixture to look pale and fluffy like wet sand.
  4. Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and blend until completely smooth.
  5. Turn your mixer to the lowest setting and gradually add the flour mixture. Stop mixing the very second the white streaks of flour disappear.
  6. Remove the bowl from the mixer and grab a sturdy silicone spatula. Gently fold in the rolled oats and chocolate chips by hand to keep the dough light.
  7. Use a large cookie scoop to measure out generous portions of dough. Place them about two inches apart on your lined baking sheets.
  8. Bake for 10 to 12 minutes until the edges are golden but the centers look slightly soft. Sprinkle with flaky sea salt immediately and let them cool on the pan for 5 minutes before moving to a wire rack.

Notes

Tip: Overmixing develops the gluten in the flour and makes the cookies tough instead of chewy. Always mix just until the dry ingredients vanish. Storage Secrets: Keep them in an airtight container with a small piece of fresh sandwich bread to keep them soft for days.

Nutrition

Calories: 240 | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 150mg | Fiber: 2g | Sugar: 18g