Oatmeal Chocolate Chip Cookies
Delightful oatmeal chocolate chip cookies that offer a perfect balance of chewy and crisp textures, making them a beloved staple for any occasion.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1 cup brown sugar, packed Light or dark brown sugar can be used.
- 1/2 cup granulated sugar Adjust based on sweetness preference.
- 2 large eggs At room temperature.
- 1 teaspoon vanilla extract Pure vanilla extract recommended.
Dry Ingredients
- 1 1/2 cups all-purpose flour Can substitute with whole wheat or almond flour.
- 1 teaspoon baking soda Make sure it's fresh.
- 1/2 teaspoon salt Adjust if using salted butter.
Mix-Ins
- 3 cups rolled oats Old-fashioned oats recommended.
- 1 cup semi-sweet chocolate chips Dark or milk chocolate can also be used.
- 1/2 cup chopped nuts (optional) Walnuts or pecans work well.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until it becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, mix the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, blending until just incorporated.
Baking
- Stir in the rolled oats and chocolate chips, along with the chopped nuts if using.
- Using a tablespoon, drop balls of dough onto the prepared baking sheet about two inches apart. Flatten them slightly with the back of the spoon.
- Bake for 10-12 minutes or until the edges are golden brown, but the centers still look soft.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
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Notes
For a fun presentation, serve with milk, coffee, or arrange on a platter with fresh fruits. You can also freeze the cookies for later enjoyment.