These oatmeal chocolate chip cookies are crispy on the edges, soft in the middle, and loaded with chocolate chips. They are a perfect mix of decadent chocolate chip cookies and wholesome oatmeal cookies.
In a large bowl, use an electric mixer to cream together the butter and sugars. Mix in the eggs and vanilla.
1 cup (227g) unsalted butter, 1/2 cup (100g) granulated sugar, 1/2 cup (115g) packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract
Add the flour mixture and mix on low until almost combined. Stir in the oats and chips until just combined. Batter will be thick.
3 cups (270g) quick oats, 1-12 oz bag (2 cups) semi-sweet chocolate chips
Using a medium cookie scoop or tablespoon, drop rounded cookie doughs onto the prepared baking sheets. Bake one sheet at a time for about 9-11 minutes or until the edges start to brown.
The cookies will be soft and look slightly undercooked in the center. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.
Notes
Store in an airtight container at room temperature for up to 5 days.