Chewy Oatmeal Chocolate Chip Cookies
Delightful cookies that blend the hearty chewiness of oats with the indulgent sweetness of chocolate chips, perfect for any occasion.
Ingredients
For the Dough
- 1/2 cup unsalted butter, softened Use at room temperature.
- 2/3 cup light brown sugar Pack the sugar for best results.
- 1/8 cup white sugar Granulated sugar.
- 1 large egg Use at room temperature.
- 1 tsp vanilla extract For flavor.
- 3/4 cup all-purpose flour Can substitute gluten-free blend.
- 1/2 tsp baking soda Helps cookies rise.
- 3/4 tsp cinnamon Adds warmth.
- 1/4 tsp salt Balances sweetness.
- 1 1/2 cups quick cooking oats Provides chewiness.
- 1 cup chocolate chips Semi-sweet or to preference.
Instructions
Preparation
- In a large mixing bowl, cream together the softened unsalted butter, light brown sugar, and white sugar until smooth and creamy.
- Add the egg and vanilla extract, then blend until fully integrated.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry mixture to the wet mixture, blending until just combined.
- Gently fold in the oats and chocolate chips.
- Cover the dough with plastic wrap and chill in the fridge for at least one hour.
Baking
- Preheat the oven to 350°F (175°C) about 10 minutes before removing the dough from the fridge.
- Line a baking sheet with parchment paper or a Silpat baking mat.
- Scoop out portions of dough and roll into balls, placing them about two inches apart on the baking sheet.
- Bake for about 13 minutes, until the edges are golden brown and the center is still slightly underbaked.
- Let the cookies sit on the baking sheet for about 5 minutes before transferring them to a cooling rack.
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Notes
Serve warm with milk, as a dessert sandwich with ice cream, or with fresh fruit. Store in an airtight container at room temperature for up to a week.