Oatmeal Chocolate Chip Cookies

Soft, Gooey oatmeal chocolate chips cookies

5 from 1 vote

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Course Dessert

Cuisine American

Servings 10

1 cup (2 sticks) cold salted butter, cubed
1 cup packed light brown sugar
1/2 cup granulated sugar
3 large eggs
1 tsp vanilla extract
3 cups all purpose flour
2 tbsp cornstarch
1 tsp salt
1 tsp baking soda
1 1/2 cups old fashioned oats
1 1/2 cups semi sweet chocolate chips
3 cups assorted chocolate chips (I used a mixture of regular semi sweet, mini chocolate chips, and dark chocolate chunks)

Preheat the oven to 400 degrees
Add the cold butter, brown sugar and granulated sugar to the bowl of a stand mixer. Beat on low, gradually increase to medium until combined. Mix just until there are no visible chunks of butter.
Add eggs and vanilla and beat just until combined.
Add flour, cornstarch, salt, baking soda and beat on low to combine.
Add oats and 1.5 cups semi sweet chocolate chips. mix to combine.
Using a kitchen scale divide the dough into 5oz portions. You should get 10 cookies. If you don't have a kitchen scale you can use a 1/2 c measuring cup. Roll the dough into balls.
On a plate combine a mixture of chocolate chips. You can use a variety of sizes, shapes, chocolate type, etc. Press each cookie down into the chocolate chips. you want to press them in so that the dough is covered on all sides except the bottom. Place the cookies bare side down on a parchment lined baking sheet.
Bake 4 or 5 cookies at a time for 10-12 minutes. The edges will be light brown but the cookies will still be pretty gooey. If you want yours cooked a bit more leave them in a couple minutes longer but watch the sides/bottoms so they don't burn. Let cool at least 15-20 minutes before eating. The cookies will set up as they cool.

This information comes from online calculators and these figures are only estimates.

Keywords chocolate chip cookies, cookies, oatmeal chocolate chip

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