Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies Soft, chewy oatmeal cookies with chocolate chips.
Servings: 24
Equipment
- 1 turner
Ingredients
- 1 cup Butter (softened to room temperature)
- 1 1/4 cups Brown Sugar
- 3/4 cup Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 1/4 cups Flour
- 1 1/2 cups Rolled Oats
- 1/2 teaspoon Cornstarch
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 2 cups Chocolate Chips (or chocolate bar cut into chunks)
Instructions
- Preheat oven to 365 degrees. In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes or until light and fluffy. Scrape the sides of the bowl halfway through to ensure even mixing.
- Add eggs and vanilla and mix for 1 minute longer.
- Stir in flour, rolled oats, cornstarch, baking soda, and salt. Fold in chocolate chips.
- Drop onto a light-colored baking sheet. Bake for 9-11 minutes or until edges start to turn a light golden color. Don't overbake. The cookies will continue to bake once you remove them from the oven. I prefer to under-bake rather than over-bake.
- Let cool on the baking sheet for at least 5 minutes.
Notes
- For thicker cookies, I suggest chilling the dough overnight. When ready to bake, let the dough come to room temperature (about 20-30 minutes) to make it easy to roll them.