Print: Best Oatmeal Chocolate Chip Cookie

Ingredients

Main Ingredients

□ 1 cup 1 cup all-purpose flour (120 g)
□ ½ tsp 1/2 tsp baking soda (3 g)
□ ½ tsp 1/2 tsp salt (5 g)
□ ½ cup 1/2 cup unsalted butter, room temperature (113 g)
□ ⅓ cup 1/3 cup granulated sugar (65 g)
□ ¾ cup 2/3 cup light-brown sugar, packed (140 g)
□ 2 tsp 2 tsp pure vanilla extract (10 mL)
□ 1 large 1 large egg
□ 1 ½ cups 1 1/2 cups rolled oats (135 g)
□ 1 cup 1 cup semisweet chocolate chips (150 g)

Main Ingredients

□ 1 I start by combining the dry ingredients—flour, baking soda, and salt—in a medium bowl. In a separate large bowl, I cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. I then beat in the egg and vanilla extract, mixing until fully incorporated. Gradually, I add the dry ingredients to the wet mixture and fold them in until just combined. Finally, I gently stir in the rolled oats and semisweet chocolate chips, ensuring they’re evenly distributed throughout the dough.

Instructions

Creating the cookie dough properly is key to achieving chewy, flavorful cookies with perfectly crisp edges.
For a thicker, chewier cookie, I refrigerate the dough for at least 30 minutes. This step isn’t mandatory, but it helps prevent the cookies from spreading too thin during baking.
To get perfectly round and uniform cookies:
Scoop the Dough: I use a cookie scoop or spoon to portion out dough balls, about 1.5 tablespoons each.
Shape by Hand: I roll each portion into a smooth ball using my palms. This ensures even baking and a professional appearance.
Space on Baking Sheet: I place the dough balls on a parchment-lined baking sheet, leaving about 2 inches between each to allow for spreading.
I preheat my oven to 350°F (175°C). The cookies bake for 10–12 minutes, until the edges turn golden brown while the centers remain soft. I avoid overbaking to keep them chewy.
For future baking sessions, I portion the cookie dough into balls and freeze them in a freezer-safe bag for up to 2 months. I bake them directly from frozen, adding 1–2 extra minutes to the baking time.

Why This Recipe Works: Craving the perfect chewy, sweet, and comforting cookie? My Best Oatmeal Chocolate Chip Cookie Recipe combines hearty rolled oats with rich semisweet chocolate chips for a treat that’s crispy on the edges and soft in the center. These cookies are perfect for any occasion, from afternoon tea to holiday gift-giving, and they’re easy to make at home with simple ingredients.

Storage & Make-Ahead Tips: Store in an airtight container at room temperature or in the refrigerator for up to 3-5 days.