These soft, thick, and chewy oatmeal chocolate chip cookies are made with a sneaky secret ingredient for the BEST flavor and texture. My recipe makes 24 large cookies and can be made in advance. Recipe includes a how-to video!
With mixer on low speed, gradually add flour mixture to the butter mixture until ingredients are completely combined.
Add oats and chocolate chips, stirring until thoroughly combined.
3 cups old fashioned rolled oats, 2 cups chocolate chips
Cover bowl with plastic wrap and transfer cookie dough to refrigerator. Chill for at least 30 minutes¹.
Preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper.
Once dough has chilled, drop cookie dough by rounded 2 Tablespoon-sized scoops onto parchment paper, spacing cookies at least 2" apart.
Bake on 350F (175C) for 12-13 minutes (edges should be slightly browned, centers may still be slightly underbaked but shouldn't be raw, they'll bake completely as they cool).
Allow cookies to cool completely on cookie sheet before enjoying.
¹Dough may be chilled longer, up to several days, just keep in mind that if it sits longer than several hours it will be very firm and difficult to scoop and may need to sit at room temperature for 15 minutes or so to soften enough to scoop.