Ingredients
Scale
- 1 3/4 cups (228g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, room temperature
- 3/4 cup (168g) packed light brown sugar
- 1/2 cup (104g) sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups (175g) uncooked quick cook oats
- 1 1/4 cups (211g) chocolate chips, plus more for on top if desired
Instructions
- Combine flour, baking soda, and salt in a medium bowl.
- Cream butter and sugars in a large bowl until light and fluffy.
- Add eggs one at a time, then vanilla, mixing well after each addition.
- Add dry ingredients and mix until just combined.
- Stir in oats and chocolate chips.
- Form 2 tbsp balls of dough, refrigerate 20 minutes.
- Refrigerate dough for at least 2–3 hours or overnight.
- When ready, let dough come closer to room temperature for about an hour.
- Preheat oven to 350°F (180°C), line baking sheets.
- Bake 8–10 minutes until edges lightly golden.
- Cool 4–5 minutes on sheets, then transfer to wire rack.
- Store cookies in an airtight container.
Notes
- Store cookies in an airtight container on the counter for 4–5 days.
- Freeze cooled cookies for up to 3 months and thaw in refrigerator before eating.
- Prep Time: 30 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American