Old Fashioned Oatmeal Chocolate Chip Cookies

5 from 5 votes

Old Fashioned Oatmeal Chocolate Chip Cookies

These classic old-fashioned Oatmeal Chocolate Chip Cookies are a family recipe that has been passed down for generations. Made with just a few pantry staples, you can whip up a batch of the easy, homemade treats whenever a craving strikes -- and then share them with your loved ones!

Course Cookies

Cuisine American

Keyword Oatmeal Chocolate Chip Cookies

Prep Time 15

Cook Time 21

Cooling Time 5

Total Time 41

Servings cookies

Calories 180kcal

Author Blair Lonergan

Ingredients

2 sticks (1 cup) salted butter, softened at room temperature but still cool to the touch
1 cup (120 grams) powdered sugar
2 teaspoons vanilla extract
1 cup (80 grams) old fashioned rolled oats
¾ cup semi-sweet chocolate chips, plus extra for garnish if desired
1 ¾ cups (210 grams) all-purpose flour
½ teaspoon baking soda

Instructions

Preheat the oven to 325°F.
In a large bowl, use an electric mixer to cream together the butter and powdered sugar, about 2 minutes.
Mix in the vanilla extract and oats, scraping the sides of the bowl periodically.
Gradually add the flour and baking soda, mixing until a very thick dough comes together and you don't see any dry pockets of flour.
Fold in the chocolate chips.
Using a 1 ½ tablespoon cookie dough scoop, drop the dough about 2 inches apart on parchment-lined baking sheets. Press a few extra chocolate chips into the top of each dough ball, if desired.
Bake for 20-25 minutes, until the edges are golden brown and the centers are still a little bit soft.
Let the cookies cool on the baking sheet for about 5 minutes, and then transfer to wire racks to cool completely before storing.

Notes

Wrapped tightly, these cookies freeze very well after they are baked!

Baking the cookies at a lower temperature for a longer amount of time allows the outsides to get crisp (without burning), and the centers to set.

I pull my cookies from the oven at exactly 21 minutes, while my grandmother baked hers for the full 25 minutes. You're looking for golden brown edges with set (but still fairly soft) centers.

Serving a larger crowd? My great grandmother usually doubled the recipe!

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