Soft old-fashioned oatmeal chocolate chip cookies are crisp on the outside and chewy on the inside with just the right combination of nutty oats and chocolate.
1½cupsrolled oats(old-fashioned, quick-cooking rolled oats used here)
¼teaspoonsalt
½teaspoonbaking soda
½teaspoonbaking powder
½cupsalted butter, softened
½cuppacked light brown sugar
½cupgranulated sugar
2large eggs
1teaspoonvanilla extract
½cupmini chocolate chips
½cupsemi-sweet chocolate chips
Instructions
Preheat the oven to 350°F. Line cookie sheets with parchment paper.
In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until combined.
Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
In a small bowl, combine dry ingredients: flour, rolled oats, salt, baking soda, and baking powder.
Add dry ingredients to the wet ingredients and beat to combine fully.
Mix in all of the chocolate chips.
Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
Scoop chilled cookie dough with a medium cookie scoop and space dough 1 ½” apart on prepared cookie sheets.
Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
Bake for about 10 minutes until cookies are set in the center.
Cool for 2-3 minutes on a cookie sheet and then remove to a cooling rack to cool.