Description
These chewy oatmeal chocolate chip cookies are the perfect blend of hearty oats and rich chocolate chips, offering a delightful texture and flavor in every bite. Ideal for any occasion, from casual snacks to special treats.
Ingredients
Scale
For the Crust:
- For the dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- For the wet ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- For the mix-ins:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the oats and chocolate chips until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake them by removing them from the oven when the centers still look slightly underdone. Store in an airtight container at room temperature for up to 5 days.