Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies combine chewy oats with melty chocolate for a delightful treat that appeals to everyone.
Ingredients
For the cookies
- 1 cup unsalted butter, softened Make sure the butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 3 cups rolled oats For chewier cookies, add an extra 1/4 cup.
- 1 cup semi-sweet chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, combine the all-purpose flour, baking soda, cinnamon, and salt. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently to incorporate.
- Fold in the rolled oats and chocolate chips until evenly distributed.
- Drop rounded tablespoons of the dough onto the prepared baking sheets, leaving sufficient space between each cookie.
Baking
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
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Notes
Store cookies in an airtight container. For longer freshness, consider freezing them. Cookies can last up to three months in the freezer. Pair with milk or ice cream for an indulgent treat.