These Oatmeal Chocolate Chip Cookies are the best 20 minute recipe for perfect oatmeal cookies. They're golden and crispy on the edges and soft, chewy, and buttery in the center.
Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
In a large bowl with an electric mixer, beat butter and sugar until light and fluffy, about 2-3 minutes.
Add egg and vanilla and beat just until smooth.
Add the oats, all purpose flour, baking powder, baking soda and salt and beat until combined. Stir in chocolate chips (I find this easier to do with a spatula).
Drop by heaping tablespoonfuls (about 2 or 3 TBSP per cookie) onto parchment paper 2-3 inches apart (I do 9 per pan). If you like thinner, chewier cookies, press down slightly with your hand.
Bake at 350 degrees F for 9-10 minutes, until the edges are beginning to brown and the centers are almost set but still a bit glossy in the middle -- they will continue to set as they rest.
Let sit for 5-10 minutes before removing from the pan to cool completely.
Notes
Tips:
Measure the flour correctly. The best way to create moist and chewy cookies is to make sure you have the right dry to wet ingredient ratio. I recommend scooping the flour into a measuring cup and gently leveling it off with your finger. This prevents it from getting too packed in.
Leave space. The cookies will spread a little bit. I like to leave the cookies 2-3 inches apart on the baking sheet to make sure they don't run into each other.
Under-bake! Reminder to take your cookies out of the oven when the edges are browned but the centers are still slightly under done. This is the key to soft and chewy oatmeal cookies!
Storage:Baked oatmeal cookies will last in an airtight container at room temperature for up to a week, in the fridge for up to 2 weeks, or in the freezer for up to 3 months. To enjoy again, serve cold or warm in the microwave!