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The Best Chocolate Chip Cookies

National Cookie Day just got better with these soft, chewy chocolate chip favorites!
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 4 dozen

Equipment

  • Sheet pans

Ingredients
  

  • 1 cup butter, softened to room temperature (2 sticks)
  • 1 cup packed brown sugar
  • ¾ cup sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon Kosher salt
  • 1 cup whole oats, powdered in a blender
  • cups semisweet chocolate chips (or chips of your choice)

Instructions
 

  • Heat over to 375 degrees. Line baking sheets with parchment paper and set aside.
  • In large bowl, beat butter with electric mixer until smooth. Add both sugars and beat until creamy and smooth, about a minute.
  • Add eggs and vanilla and beat until smooth.
  • In small bowl, whisk together flour, baking soda, baking powder, and salt. Add to butter mixture and beat until just blended.
  • Next add powdered oats and beat until just blended.
  • Use a wooden spoon to mix in chocolate chips.
  • Roll into 1¼" balls and space about 2" apart on parchment-lined baking sheet.
  • Bake 8 minutes and DO NOT OVERBAKE! Cool on baking sheets for 5 minutes before moving to cooling rack to cool completely. Store in airtight container.

Notes

  • Cookie dough freezes well. I recommend rolling into balls and freezing on a cookie sheet. Once frozen, transfer frozen cookie dough balls to a zipper bag and freeze for up to 2 months. When ready to bake, only thaw as many as you wish to bake. I love to have cookie dough on hand for when we have guests stop by or we just want warm cookies straight from the oven but not an entire batch.
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