The Best Oatmeal Chocolate Chip Cookies are loaded are sweet soft and will be the best cookie you will ever eat!This recipe makes about 3 to 4 dozen cookies depending on the size of your cookies.
112 oz. bagchocolate chips *an 11.5 oz bag is fine too*we like Milk Chocolate, but you can use semi-sweet chips if preferred
Instructions
Preheat your oven to 350° Line your baking sheets with parchment paper or grease the baking sheets.
In a mixer stand with the paddle attachment, or using a hand mixer, cream together your butter and both sugars. Mix it on low for about 1-2 minutes until is fluffy.
Add in your eggs and vanilla. Mix until combined.
Next, add in your salt, baking soda, and baking powder and give it a fast mix.
Then, add your flour and oatmeal and let it mix at a higher speed until it’s mixed well. Don’t over mix it... just watch for all the dry ingredients to be combined and no floury parts are in the dough.
Last, add in your package of chocolate chips and mix just until they are all mixed in the dough.
Use a tablespoon to measure your balls of dough. Make it a heaping/rounded tablespoon measure. After the first few measured dough balls , I just eyeball it and do it by hand. Evenly space out your cookie dough balls so they do not bake into one another on the baking sheet.*See below for some additional tips
Let the cookies bake for 8-9 minutes or until they are done to your liking.
Notes
I use Quick Oats for this recipe. I love the texture they give the cookies. In my opinion (many may disagree) the quick oats give the cookie a fluffy and softer texture (quick oats cook faster so the cookie is softer) and the cookie is a bit more moist. If you want your cookie chewy (and even a bit dry) use Old Fashioned Oats/Rolled Oats. See the blog post above for a bit more info on the Oatmeal differences.Baking: If you have to use the same pan for baking the cookies, you can roll out all of the cookie dough into balls and place them on a plate so they are rolled and ready when the pan is available. If you are using the same pan I would let the pan cool as much as you can before putting it back in the oven with a new batch of cookies. A hot pan with fresh dough balls can make the cookies spread a bit faster and you may end up more flat cookies...they will still taste delicious but they may look flatter. I have 4 half sheet pans I use when making cookies (see the blog post above for the ones I have and love). I love having more than one pan so I don't have to use the same pan. I have the baking sheets lined with parchment paper and ready for the cookie dough balls to be rolled and placed on the pans. I roll them all out at once, so all of the cookie sheets are ready to go when one gets done baking.
Nutrition information is automatically calculated and should only be used as an approximation.