Get the Recipe:
Brown Sugar Oatmeal Chocolate Chip Cookies
These brown sugar oatmeal chocolate chip cookies are soft, chewy, and full of cozy flavor. With plenty of oats, lots of chocolate chips, and all brown sugar, they’re a longtime favorite you’ll want to make again and again.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 cups (297 g) old-fashioned rolled oats
- 3/4 cup (170 g) unsalted butter, softened
- 1 cup (200 g) firmly packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups (255 g) semisweet chocolate chips
- 1/2 cup (85 g) milk chocolate chips
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Instructions
- Whisk together the flour, baking powder, baking soda, and salt. Stir in the oats. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the chocolate chips.
- Refrigerate the dough for at least an hour.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone liners.
- Drop the dough by 2-tablespoon portions onto the prepared pans. (A 2-tablespoon cookie scoop works wonderfully for this.) Slightly flatten the top of each cookie.
- Bake 12 to 14 minutes, or until the edges of the cookies are browned.
- Cool the cookies on the pan for 5 minutes. Then transfer the cookies to a wire rack to continue cooling.
Notes
- Chocolate chips: A mix of semisweet and milk chocolate gives these cookies great flavor depth, but feel free to use just one or the other based on what you like (or have on hand).
- Oats: Stick with old-fashioned rolled oats for the best chewy texture. Quick oats will change the texture and can make the cookies too soft or dry.
- Flattening the cookies: These don’t spread much in the oven, so be sure to gently flatten the dough before baking. A cookie spatula works well, or try pressing with a flat-bottomed glass covered in plastic wrap.
- Chilling the dough: You can chill the dough for up to 2 days. For chilling longer than an hour, scoop the dough before refrigerating to make baking easier later.
- Optional add-ins: Add 1/2 to 1 cup of chopped nuts (like pecans or walnuts) for extra texture and flavor.
- Store in an airtight container at room temperature up to 4 days.
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