Chocolate Chip Oatmeal Cookies

Perfect chocolate chip oatmeal cookies that are crisp on the edges and chewy in the center. These cookies are fast and easy to make. You don't need to cream butter or stick them in the fridge before baking them.

4.80 from 10 votes

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: dozen cookies

Calories: 132kcal

Author: Dahn Boquist

Ingredients

1 cup butter melted
1-1/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1-3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon salt
3 cups old fashioned rolled oats
2 cups semisweet chocolate chips

Instructions

Preheat the oven to 350°F and grease a couple of cookie sheets or line them with parchment paper.
Add the melted butter, brown sugar, and granulated sugar to a mixing bowl. Beat until well blended.
Beat in the eggs and vanilla extract.
Sift the flour, baking soda, cinnamon, and salt over the sugar mixture and stir well or beat with an electric mixer.
Stir in the rolled oats and chocolate chips.
Scoop heaping tablespoons of dough onto a baking sheet. Keep the mounds of dough spaced 2 inches apart.
Bake for 8 to 10 minutes until brown on the edges then cool on a cooling rack.

Notes

You don't need an electric mixer for this recipe but it is faster if you use one.
If you use larger scoops of dough increase the baking time.
These cookies are loaded with oats which keeps them from spreading too much and guarantees you will get thick, chewy cookies.
This cookie dough freezes well. Scoop into cookie size portions, freeze on a sheet pan then stick them in a re-sealable freezer bag. If you bake them while still frozen increase the baking time by 1 to 2 minutes. The frozen cookie dough will not spread as much.
Store in an airtight container for 1 week or in the freezer for 6 months.
Frozen cookie dough will store in a freezer-proof container for 6 months.