Easy Oatmeal Chocolate Chip Cookie Recipe

Prep:45

Cook:11

Total:56

Yield: cookies

Cream Butter & Sugars: In a medium bowl, cream butter, brown sugar, and granulated sugar until fluffy, ~2 minutes.
Add Wet Ingredients: Add egg, mixing well. Stir in vanilla.
Mix Dry Ingredients: In a separate bowl, whisk flour, baking soda, salt, and oats.
Combine: Add dry ingredients to wet; mix until blended. Stir in chocolate chips.
Chill Dough: Cover and refrigerate dough for 20 minutes (or 4 hours for thicker cookies).
Preheat Oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment, silicone mats, or leave ungreased if using stoneware.
Shape & Bake: Scoop walnut-sized dough balls (~15 g each) onto prepared sheets, 2 inches apart. Bake 10-12 minutes, rotating halfway, until edges are lightly browned. Cookies will finish baking on hot pans.
Cool: Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.

Doubling the Recipe: This recipe doubles beautifully for a crowd. Use a large mixing bowl and double all ingredients exactly as listed.
Storage: Store cookies in an airtight container at room temperature for up to 1 week.
Freezing Dough: Scoop dough into balls and freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen at 375°F for 12–14 minutes, or thaw at room temperature for 2 hours and bake as directed.
Freezing Baked Cookies: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature.

Servings: cookies

Calories: 164kcal