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–+ servings

Chewy Chocolate Chip Oatmeal Cookies

These oatmeal chocolate chip cookies are quick and easy to make and have the best texture - deliciously crispy on the outside, chewy on the inside.
Print Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 42 cookies
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup unsalted butter softened
  • ½ cup vegetable shortening
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon milk
  • 2 cups all-purpose flour
  • 2 cups quick cooking oats
  • 1½ cups semisweet chocolate chips

Method
 

  1. Preheat your oven to 325°F (165°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together the butter, shortening, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Combine the flour, baking soda, and salt in a separate bowl. Gradually blend into the wet mixture.
  5. Add the milk and oats, stirring just until incorporated—don’t overmix.
  6. Fold in the chocolate chips until evenly distributed.
  7. Drop rounded tablespoonfuls of dough about 2 inches apart on the prepared baking sheets.
  8. Bake for 10–12 minutes or until the edges are golden brown. The centers will look slightly underbaked—this ensures maximum chewiness.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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