Chocolate Chip Oatmeal Cookies

Equipment

Ingredients

Dry

• 2 cups all-purpose flour
• 2 cups rolled oats (old-fashioned or quick-cooking)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1.9 cups semisweet chocolate chips

Cream Ingredients

• 200 g butter, at room temperature (microwave 25 seconds)
• 200 g brown sugar, packed
• 90 g granulated sugar
• 1 large egg, at room temperature
• 1 large egg yolk, at room temperature
• 1 tablespoon vanilla extract

Instructions

1. Cream butter and sugars until smooth
2. Add in egg, egg yolk, and vanilla
3. In another bowl, combine flour, oats, baking powder, baking soda, and salt, then add into cream mixture
4. Gently mix until thoroughly incorporated. Scrape the bottom and sides of the bowl, and mix briefly
5. Stir in the chocolate chips
6. Place in fridge overnight

Baking

1. See Notes for cookie sizes
2. Preheat oven to 325 degrees
3. Roll chilled dough into balls
4. Place dough on silicone mat or parchment, leaving about 1 1/2” to 2” between cookies.
5. Bake the cookies for 12 to 17 minutes until light golden brown, with slightly darker edges. Their middles may still look a tiny bit shiny; that’s OK, they’ll continue to bake as they cool on the pan.
6. Transfer cookies to racks to cool

Notes

Cookie sizes:

• A muffin scoop (1/4 cup) will make 20 large, palm-sized cookies
• A tablespoon cookie scoop (4 teaspoons) will make 50 medium (2 3/4” to 3”) cookies

• A teaspoon cookie scoop (2 teaspoons) will make 100 small (2 1/2”) cookies.

• More butter = denser flatter cookie, Less butter = thicker taller cookies

Tips

To make a Pizookie: Bake at 325 for 14 minutes

Substitutions

• Substitute: 3/4 teaspoon table salt for 1 teaspoon kosher salt

Adaptation

• Doubled oats, reduce sugar, reduce chocolate chips

Revision History

• 2021-08-02 - Initial version
• 2022-06-16 - Andrew update
• 2023-08-10 - Andrew update
• 2026-05-03 - Andrew update