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Oatmeal Chocolate Chip cookies stacked with a cookie in front straight shot.

Chewy Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are sure to please the whole family. Soft and chewy they make for an excellent snack. 

Course Dessert, Snack
Cuisine American
Keyword Chewy, chocolate chip, cookies, oatmeal
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 dozen
Calories 120 kcal
Author Taylor Harrison

Ingredients

  • 1 cup margarine or butter softened
  • ¾ cup brown sugar packed
  • 1/4 cup white sugar
  • 2 eggs
  • 2 tsp milk
  • 2 tsp vanilla extract
  • 1 ¾ cup flour all-purpose
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • ½ tsp salt
  • 2 ½ cups quick or rolled oats
  • 1 ½ cups chocolate chips

Instructions

  1. Heat oven to 350° F.

  2. Cream together margarine or butter and sugars. Beat in eggs one at a time. Add milk and vanilla and mix well. 

  3. In a separate bowl. Combine, flour baking soda, corn starch and salt. Stir  into the butter mixture until a nice dough is formed. Incorporate  the oats. And lastly add the chocolate chips and mix, but do not over mix. 

  4. Chill dough in the refrigerator for 45 minutes to 1 hour.*

  5. Drop by spoonfuls onto baking sheets. Bake in preheated oven for 10 minutes or until edges are golden brown. Let cool completely on wire racks and enjoy. 

Recipe Notes

You can chill the dough for 45 minutes and up to 4 days. You can also freeze cookie balls up to 3 months if you are not ready to bake them yet, or do not want to bake them all at once. Increase the bake time one minute if baking from frozen.

Baked cookies can also be placed in the freezer for up to 3 months in freezer safe container or bag.