Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter (softened to room temperature)
• 1 cup brown sugar (packed)
• 0.5 cup granulated sugar
• 2 eggs (large, room temperature)
• 1 tbsp vanilla extract
• 2 cup all-purpose flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 0.5 tsp salt
• 3 cup rolled oats (old fashioned oats)
• 1.5 cup semi-sweet chocolate chips

Steps

1. 1

   Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and granulated sugar on medium-high speed until the mixture is light and fluffy, about 2-3 minutes.

3. 3

   Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

4. 4

   In a separate medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.

5. 5

   With the mixer on low speed, gradually add the dry flour mixture to the wet ingredients, mixing just until combined. Do not overmix.

6. 6

   Fold in the rolled oats and the chocolate chips using a spatula or the mixer on the lowest setting until evenly distributed throughout the dough.

7. 7

   Scoop rounded tablespoons of dough (about 2 tablespoons per cookie) and place them onto the prepared baking sheets, spacing them about 2 inches apart.

8. 8

   Bake for 10-12 minutes, or until the edges are lightly golden brown but the centers still look slightly soft.

9. 9

   Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a chewier cookie, ensure you use old-fashioned rolled oats rather than quick oats. You can also chill the dough for 30 minutes before baking to prevent spreading.

Nutrition per serving

• dessert
• snack
• baking
• oatmeal cookies
• chocolate chip
• vegetarian
• comfort food