These chewy oatmeal chocolate chip cookies are a comforting classic, featuring soft centers, lightly crisp edges, and plenty of hearty oats in every bite. Sweetened with a blend of brown and granulated sugars, they strike the perfect balance between rich, buttery flavor and old-fashioned texture.
Quick to make and endlessly adaptable, this recipe is ideal for weeknight baking, lunchbox treats, or sharing with friends and family. Enjoy them with chocolate chips only, or mix in raisins for a nostalgic twist. Warm from the oven or stored for later, these cookies stay soft, chewy, and irresistibly satisfying.
Ingredients
- 1 cup butter, softened (or margarine)
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ¼ cup boiling water
- 2 cups quick oats
- 1 cup chocolate chips
Optional Add-Ins
- ½ cup chocolate chips + ½ cup raisins (instead of 1 full cup chocolate chips)
Directions
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or leave ungreased.
- In a large bowl, beat the butter, brown sugar, granulated sugar, and vanilla until light and fluffy.
- Add the flour and salt and mix until just combined.
- In a small bowl, dissolve the baking soda in the boiling water. Add this mixture to the dough and mix until evenly incorporated.
- Stir in the oats and chocolate chips (and raisins, if using).
- Drop dough by rounded teaspoons onto the prepared baking sheets, spacing cookies about 2 inches apart.
- Bake for 10 minutes, or until the edges are lightly golden. Do not overbake—cookies will continue to set as they cool.
- Allow cookies to cool briefly on the baking sheet before transferring to a wire rack to cool completely.
Yield: About 3 dozen cookies
Based on recipe found on recipes.sparkpeople.com