Chewy Oatmeal Chocolate Chip Cookies
Delightful cookies that combine hearty oats with rich chocolate for a chewy texture and irresistible taste.
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened Use room temperature butter for optimal texture.
- 2/3 cup light brown sugar
- 1/8 cup white sugar
- 1 large egg
- 1 tsp vanilla extract Using high-quality extract enhances flavor.
- 3/4 cup all-purpose flour Sifted or measured firmly.
- 1/2 tsp baking soda
- 3/4 tsp ground cinnamon You can add nutmeg for extra flavor.
- 1/4 tsp salt A pinch on top before baking elevates taste.
- 1 1/2 cups quick cooking oats Use quick cooking oats for the best texture.
- 1 cup chocolate chips Feel free to substitute with dark or white chocolate.
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter, light brown sugar, and white sugar until smooth.
- Add the egg and vanilla extract to the bowl, mixing until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, blending gently until just combined.
- Fold in the oats and chocolate chips using a spatula until evenly distributed.
- Cover the dough with plastic wrap and chill in the refrigerator for at least one hour.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop out the chilled dough onto the prepared baking sheet, leaving space between each scoop.
- Bake for approximately 13 minutes, until edges are golden and centers look slightly underbaked.
- Let cookies sit on the baking sheet for about five minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them after cooling completely.