Classic Oatmeal Chocolate Chip Cookies
Not too crunchy, not too gooey, these cookies sit in a sweet spot on texture and deliver an unbeatable flavor that beats even the classic Toll House cookies.
Ingredients
- 1 cup butter, softened (2 full sticks)
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp baking soda * see notes
- 2 tsp hot water
- 2 tsp vanilla extract
- ⅛ tsp salt (You can just do a literal pinch of salt for this one)
- 2¼ cups flour * see notes
- 1 cup oats
- 2 cups semisweet chocolate chips
Instructions
- Preheat oven to 350 ℉.
- In a large bowl or stand mixer, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs until the mixture looks light in color and runny.
- Dissolve the baking soda in hot water. Let cool while you add the vanilla to the egg-sugar mixture.
- Add the baking soda mixture and salt.
- Stir in flour (and oats if you want them) 1 cup at a time until combined. Then add chocolate chips.
- Scoop cookies onto a baking sheet and bake for 10-12 minutes.
- Let cool in pan for 1-2 minutes before moving to a cooling rack.
Notes
- Honestly, I just measure out the water and baking soda and then microwave it for about 15 seconds. Why waste time and water waiting for your faucet to heat up?
- You may need to adjust your flour ratios. I usually add about 1/4 cup more, but sometimes it can be a little more or less than that.
- Tip: Try scooping one cookie onto the sheet and baking it to see if there is enough flour. If the cookies are runny, add more flour and repeat the tester cookie until you have a good texture. It takes a little extra time but ensures you don't waste a dozen or two on runny cookies.
- Are you wondering why your cookies are not as good as your friend's when you used the same recipe? It's probably your vanilla. Many vanilla extracts have a nasty flavor that overpowers the vanilla essence. I recommend homemade or Mexican vanilla. Trust me, you will taste the difference.
