Oatmeal Chocolate Chip Cookies

A favorite in our house, we love the addition of oatmeal to a classic, chewy, chocolate chip cookie. Good luck not eating an entire tray in one sitting...


- 2 sticks (16 tablespoons) unsalted butter
- 4 cups rolled oats
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 1 1/2 cups brown sugar
- 1 1/2 cups all purpose flour
- 1 tablespoon vanilla extract
- 2 eggs
- 2 cups chocolate chips
- 2 teaspoons sea salt

Tools you need

Large mixing bowl
Stand mixer or whisk and strong biceps
Baking sheet lined with parchment paper.
Measuring cups and spoons


Measure and set aside all wet and dry ingredients.
If possible allow butter and eggs to warm to room temperature before starting to mix ingredients.
Warm your oven to 350 degrees.

Recipe Directions

In your large mixing bowl, mix your butter and sugar until well mixed and creamy.

Add baking soda, cornstarch, chocolate chips, oats, and salt to the bowl and mix again until ingredients are well combined.

Once you've mixed the ingredients, place the dough into the refrigerator for about an hour, or until the dough is cold and easy to handle.

Use a spoon (or your hands) to roll the dough into golf ball sized pieces, and place on the tray, with at least 1 inch between cookies.

You will have to cook the cookies in two batches, so don't worry about squeezing them all onto a single sheet!

Place the sheet in the oven and 350 degrees and cook for 9-10 minutes.

Take your cookies out of the oven, let cool for ~15 minutes and enjoy.

Serve with a scoop of your favorite ice cream or a glass of milk.