Oats and chocolate chips are a match made in heaven. To be perfectly honest, I’ve usually made my oatmeal chocolate chip cookies using…a mix. I know, collect yourself off the floor right now. What? Cookie mixes are good! But these cookies? These cookies are better.
I made this cookie dough a couple of days ago. Giving the dough overnight to chill makes these cookies better. They are chewy and satisfying. I love the texture the oats add, and if there’s oats in something, it probably means it’s healthy, right?
Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/4 cup flour
- 3/4 tsp baking soda
- 1/2 tsp salt
- 3 cups old fashioned oats
- 1 1/2 cups semi-sweet chocolate chips
Preheat the oven to 325°.
In a large bowl, cream the butter and sugars. Beat in the eggs one at a time, being sure each egg is full incorporated before adding the next one. Add the vanilla.
Combine the flour, baking soda, and salt and add to the wet mixture until just incorporated.
Finally, add the oats and chocolate chips.
Cover the dough and refrigerate overnight.
Drop by heaping spoonfuls onto an ungreased cookie sheets. Bake for 12-14 minutes.