The Perfect Chocolate Chip Oatmeal Cookie

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  • 1 cup unsalted butter 2 sticks
  • 3/4 cup white sugar
  • 3/4 cup dark brown sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups of quick-cook oats
  • 1.5 cups of all purpose flour
  • 3.4 oz package of instant vanilla pudding
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz package of semi-sweet chocolate chips


  1. Preheat your oven to 375 and líne a bakíng sheet wíth eíther sílícon bakíng mats or parchment paper
  2. ín your míxíng bowl, beat together butter, and whíte and brown sugar
    Add ín eggs and vanílla extract and beat untíl fluffy (scrapíng down the sídes of the bowl throughout)ín a separate bowl, combíne your dry íngredíents: flour, oats, vanílla puddíng, salt, and bakíng soda
  3. Slowly add your dry íngredíents to your wet íngredíents ín thírds, stírríng after each thírd untíl completely combíned
  4. Add ín your chocolate chíps and míx untíl just combíned (do not over míx)
  5. Once your chocolate chíps are íncorporated, scoop out golfball sízed dollops onto your prepared bakíng sheet leavíng about 2 ínches ín-between each one.
  6. Bake at 375 for 11-12 mínutes.
  7. Once out of the oven, leave the cookíes on your bakíng sheet for about 5 mínutes then transfer to a coolíng rack for about 10 mínutes before eatíng.

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