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Stack of oatmeal chocolate chip cookies on baking pan.

Classic Oatmeal Chocolate Chip Cookies

Yield: 36 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes

Ingredients

  • 1 cup (227 g) butter, softened to room temperature
  • 1 cup (212 g) packed light brown sugar (see note)
  • 1 cup (212 g) granulated sugar (see note)
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (284 g) all-purpose flour
  • 2 ½ cups (250 g) old-fashioned rolled oats (see note)
  • 2 cups (340 g) chocolate chips or chocolate chunks (butterscotch chips are delicious, too)

Instructions 

  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper, silicone liners or lightly grease with cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together the butter and sugars until light and fluffy, 1-2 minutes. Add eggs and vanilla and beat until creamy and well-combined, 1-2 minutes. Add baking soda, baking powder, salt and mix well. Add flour, oatmeal and chocolate chips. Mix until no dry streaks remain (don't go crazy; just mix until evenly combined).
  • Scoop the cookies into balls (about 2 tablespoons each) and place a couple inches apart on the baking sheets.
  • Bake at 350 degrees for 9-11 minutes.

Notes

Oats: sometimes I use 2 cups (about 7.5 ounces) old-fashioned oats and 1/2 cup (about 2 ounces) quick oats. You can use all old-fashioned oats, per the recipe, and many readers over the years have used all quick oats (although the cookies may be a bit more dense and puffy). 
Sugar: also, quite often, I cut the sugar down to 3/4 cup (5.75 ounces) for both brown sugar and granulated sugar; works great.
Cookie Spreading: if your cookies are spreading too much while baking, try increasing the oven temp to 375 degrees or baking on convection (if you have that option on your oven) at 325 degrees F.