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Oatmeal-Chocolate Chip Cookies

Prep 1 hr 5 min
Total 1 hr 5 min
Servings 42

In just over an hour, you can fill your cookie jar (and then some) with a classic drop cookie that's doubly satisfying. Chocolate lovers will love the chips, and whole-grain seekers will appreciate the natural oats. This recipe is our go-to recipe when we’re craving this comforting classic. MORE + LESS -

Ingredients

1 1/2

cups packed brown sugar

cup butter or margarine, softened

teaspoon vanilla

egg

cups quick-cooking oats

1 1/2

cups Gold Medal™ all-purpose or unbleached flour

teaspoon baking soda

1/4

teaspoon salt

cup semisweet chocolate chips (6 oz)

cup chopped nuts, if desired

Steps

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1

Heat oven to 350°F. In large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy. Stir in oats, flour, baking soda and salt; stir in chocolate chips and nuts.
2

Onto ungreased cookie sheet, drop dough by rounded tablespoonfuls about 2 inches apart.
3

Bake 10 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Expert Tips

Cookie dough can be covered and refrigerated for up to 24 hours before baking. If it becomes too firm, let stand at room temperature for 30 minutes before using.
Cookie dough can be frozen in an airtight container for up to 9 months. Thaw just until soft enough to handle.