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Soft chewy oatmeal cookies fresh out of the oven

Soft Chewy Oatmeal Cookies

Deliciously chewy oatmeal cookies filled with dark chocolate chunks, perfect for sharing or enjoying with a glass of milk.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure the butter is softened for easy mixing.
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour Can substitute gluten-free flour if needed.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 cups rolled oats Quick oats can be used but rolled oats provide a chewier texture.
  • 1 cup dark chocolate chunks Can substitute with milk chocolate or white chocolate.
  • to taste Sea salt for topping Sprinkle on top before baking.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, combine the flour, baking soda, and salt. Gradually blend the dry ingredients into the creamed mixture.
  5. Stir in the oats and dark chocolate chunks until well combined.
Baking
  1. Drop spoonfuls of the dough onto ungreased baking sheets.
  2. Sprinkle a pinch of sea salt on top of each cookie.
  3. Bake for 10-12 minutes, or until the edges are lightly golden.
  4. Allow to cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for about a week. They can be frozen for up to three months. Don’t overbake; they should be soft in the center.