Oatmeal Chocolate Chip Cookies

4.89 from 26 votes

Oatmeal Chocolate Chip Cookies

Thick, soft and chewy, these are the best old-fashioned oatmeal chocolate chip cookies!

Course Cookies

Cuisine American

Keyword chocolate chip oatmeal cookies, oatmeal chocolate chip cookie recipe, Oatmeal Chocolate Chip Cookies, old-fashioned oatmeal chocolate chip cookies

Prep Time 15

Cook Time 11

Chilling Time 2

Total Time 2 26

Servings cookies

Calories 132kcal

Author Blair Lonergan

Ingredients

1 cup (2 sticks) salted butter, softened at room temperature
1 ¼ cups packed light brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 tablespoon milk
3 cups old-fashioned rolled oats
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chocolate chips

Instructions

In a large bowl, use an electric mixer to cream together the butter, brown sugar and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing until well combined. Mix in the vanilla extract and milk. Gradually add the oats; mix until well incorporated. In a separate bowl, whisk together flour, baking soda and salt. Gradually add the flour mixture to the oat mixture. Stir in the chocolate chips.
Cover and the bowl and refrigerate the dough for at least 1-2 hours, or up to 2 days. If the dough is too firm to scoop when you take it out of the fridge, leave it on the counter to sit at room temperature until it softens slightly. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats. Using a 4-teaspoon spring-loaded scoop, drop dough onto prepared pans. Place the cookie dough about 2 inches apart.
Bake the cookies until they're lightly browned on the edges, but still soft in the center, about 10 to 12 minutes. Let them cool on the pans for 5 minutes. Transfer the cookies to wire racks to cool completely.

Notes

Make sure that the butter and egg are at room temperature so that they mix together smoothly.
Chill the dough before baking to avoid spreading and to keep the cookies thick, soft and chewy.
The key to maintaining those decadent, soft, centers in your oatmeal chocolate chip cookies is not overbaking. Remove the cookies from the oven just as the edges are starting to brown. The centers will still look soft and under-baked, but the cookies will continue to firm up as they cool.

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