Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are a delightful treat that combine the hearty goodness of oats with the rich sweetness of chocolate, perfect for any occasion.
Ingredients
Cookie Dough Ingredients
- 1 large egg
- 1/2 cup unsalted butter (softened to room temp) Ensure butter is at room temperature for easy mixing.
- 1/2 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
- 3/4 cup all-purpose flour
- 1/2 to 1 teaspoon cinnamon (added to taste) Feel free to adjust to your preference.
- 1/2 teaspoon baking soda
- Pinch salt (optional and to taste)
- 1 heaping cup semi-sweet chocolate chips
- 1/2 cup raisins or nuts (optional and to taste) Customize with your favorite mix-ins.
Instructions
Preparation
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the egg, butter, brown sugar, granulated sugar, and vanilla. Beat on medium-high speed until it is well mixed and creamy, about 4 minutes.
- Stop and scrape down the sides of the bowl. Add the oats, flour, cinnamon, baking soda, and optional salt. Beat on low speed until everything is just combined, about 1 minute.
- Stop again to scrape down the sides. Add the chocolate chips and optional raisins or nuts. Beat on low speed for about 30 seconds until just combined.
- Use a large cookie scoop, 1/4-cup measure, or your hands to form about 11 equal-sized mounds of dough. Roll them into balls and flatten them slightly. Optionally, place a few chocolate chips on top of each mound.
- Place the mounds on a large plate or tray, cover them with plastic wrap, and refrigerate for at least 2 hours, or up to 5 days.
Baking
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a Silpat. Place the dough mounds on the sheet, spacing them at least 2 inches apart.
- Bake for about 11 minutes. The edges should be set, and the tops should look slightly undercooked and glossy. Don’t overbake!
- Let the cookies cool on the baking sheet for about 10 minutes before enjoying.
Notes
Serve warm with a glass of milk or add some ice cream on top for an extra special dessert. Store cookies in an airtight container at room temperature for up to a week, or freeze them in a freezer-safe bag for several months. Make sure to chill the dough to prevent cookies from spreading.