Ingredients
Scale
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 1/4 cups rolled oats
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips
Instructions
- Preheat the oven to 325 degrees. Line light-colored baking sheets with parchment paper and set aside.
- Cream the softened butter with brown sugar and granulated sugar until smooth.
- Add the eggs and vanilla to the bowl, whipping until light and fluffy. Scrape down the bowl and stir briefly to ensure even mixing.
- Gradually mix in the dry ingredients to form the cookie dough. Gently fold in the chocolate chips by hand.
- Scoop the dough onto parchment-lined baking sheets using a 3-tablespoon scoop. Bake for 12-14 minutes or until the edges are lightly browned and centers are puffy but still soft.
- Allow the cookies to cool for 3 minutes on the baking sheets before transferring to cooling racks. Serve warm or at room temperature.
Notes
For chewier cookies, make sure not to overbake them.
Store cookies in an airtight container for up to one week.
You can substitute some oats with chopped nuts for added texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.