This recipe is a classic. A crispy little cookie that highlights the oatmeal and chocolate, just as an Oatmeal Chocolate Chip Cookie should do. Get your glass of milk ready!

Oatmeal Chocolate Chip Cookies Printer-Friendly Recipe

From: Half Baked Harvest
Prep Time: 10 minutes
Cook Time: 10 minutes
Yield: 24-28 cookies

Ingredients

2 1/2 cups old-fashioned oats

2 cups all-purpose flour

1/2 cup granulated sugar

1 cup brown sugar

1 teaspoon baking soda

1 teaspoon salt

1 cup canola oil or melted coconut oil (use a little more if dough seems is too dry)

2 large eggs

4 teaspoons vanilla extract

2 cups semi-sweet chocolate chips or chocolate chunks + more if desired

Directions

Preheat your oven to 350 degrees and line two baking sheets with parchment paper or nonstick baking mats.

Add oatmeal, flour, sugar, brown sugar, baking soda, salt, canola oil, eggs, and vanilla to a large mixing bowl. Beat together until combined. The dough should be crumbly, but if it doesn’t stick together add a little more canola oil (I did not add more oil). Now mix in the chocolate chips. Portion out the dough with a cookie scoop and use your hands to squeeze the dough together. Place each ball of dough on the prepared cookie sheets.

Place the cookie sheets in preheated oven and bake for 10-12 minutes, or until the cookies are golden brown and set. Best served warm with a cold glass of milk. Enjoy!