Oatmeal Chocolate Chip Cookies

Ingredients

• 1 cup all-purpose flour
• 0.5 tsp baking soda
• 0.5 tsp salt
• 0.5 cup unsalted butter (Room temperature)
• 0.333 cup granulated sugar
• 0.667 cup light-brown sugar (Packed)
• 2 tsp pure vanilla extract
• 1 large egg
• 1.5 cups rolled oats
• 1 cup semisweet chocolate chips

Steps

1. 1

   In a medium bowl, whisk together the flour and baking soda. Set the mixture aside.

2. 2

   Combine the room-temperature butter with the granulated sugar and packed light-brown sugar. Beat on medium speed until light and fluffy.

3. 3

   Reduce the mixer speed to low. Add the salt, vanilla extract, and egg, then beat until well mixed, about 1 minute.

4. 4

   Add the flour mixture and mix until it is almost combined.

5. 5

   Stir in the rolled oats and semisweet chocolate chips until incorporated.

6. 6

   Chill the dough for 1 hour to overnight. Chilling is optional, but it helps the cookies spread less and concentrates the flavor.

7. 7

   Preheat the oven to 375°F.

8. 8

   Line baking sheets with parchment paper. Using a small ice cream scoop or small cookie scoop, portion heaping tablespoon-size balls of dough—about 2 tablespoons each—and place them about 2 inches apart on the prepared baking sheets.

9. 9

   Bake for 8 to 10 minutes, until the cookies are golden around the edges but still soft in the center.

10. 10

    Remove the cookies from the oven and let them cool on the baking sheet for 1 to 2 minutes.

11. 11

    Transfer the cookies to a wire rack and let them cool completely.

Notes

Measure the flour accurately: preferably weigh it, or fluff it with a spoon, sprinkle it into the measuring cup, and level it with a knife. Chilling the dough is optional. Chopped toasted walnuts may be added, using 1/2 to 1 cup. The cookies are done when the edges begin to brown; the centers should not be raw but will not be fully set.

Nutrition per serving

• dessert
• snack
• cookies
• baked
• American
• vegetarian