Description
These Oatmeal Chocolate Chip Cookies are a perfect combination of soft, chewy oats with rich chocolate chips, delicately balanced with a hint of vanilla and a touch of flaky sea salt on top. They are easy to prepare, requiring just 25 minutes total, and make a delightful treat suitable for sharing with friends and family.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla flavoring
Add-ins
- 2 1/2 cups old fashioned oats
- 2 cups chocolate chips
Optional
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside to prevent sticking and help with even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt until well combined. Set this mixture aside for later.
- Cream Butter and Sugars: Using a stand mixer, beat the room temperature unsalted butter together with the light brown sugar and granulated sugar until the mixture becomes creamy and light. Stop occasionally to scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the two large eggs followed by the pure vanilla flavoring into the creamed butter and sugar mixture. Mix on medium speed until well combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture. Mix on low speed just until the ingredients are combined to avoid over mixing, which can make cookies tough.
- Fold in Oats and Chocolate Chips: Carefully stir in the old fashioned oats and chocolate chips by hand, ensuring an even distribution throughout the cookie dough.
- Scoop Dough: Using a cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow spreading during baking.
- Bake Cookies: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the cookies are lightly browned around the edges yet remain soft in the center.
- Cool and Finish: Remove the cookies from the oven and, if desired, sprinkle the tops with flaky sea salt. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- For chewier cookies, slightly underbake and remove them from the oven when edges are set but centers look slightly underdone.
- Room temperature butter is critical for proper creaming and texture.
- Flaky sea salt is optional but enhances the chocolate flavor with a hint of saltiness.
- You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and extra fiber.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
