These oatmeal chocolate chip cookies are the perfect combination of chewy oats and rich chocolate chips, creating a delightful treat that’s crispy on the edges and soft in the center. With a hint of cinnamon and the option to add raisins or nuts, these cookies are sure to become a favorite in your household. They’re easy to make and even easier to devour!
Ingredients
- Wet Ingredients:
- 1 large egg
- ½ cup unsalted butter, softened to room temperature (1 stick)
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- Dry Ingredients:
- 1 ½ cups old-fashioned whole rolled oats (not instant or quick cook)
- ¾ cup all-purpose flour
- ½ to 1 teaspoon cinnamon, to taste
- ½ teaspoon baking soda
- Pinch of salt (optional and to taste)
- Mix-Ins:
- 1 heaping cup semi-sweet chocolate chips
- ½ cup raisins or nuts (optional and to taste)
Instructions
- Cream the Wet Ingredients:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl with an electric mixer, combine the egg, butter, both sugars, and vanilla. Beat on medium-high speed until creamed and well combined, about 4 minutes.
- Combine the Dry Ingredients:
- Stop the mixer and scrape down the sides of the bowl. Add the oats, flour, cinnamon, baking soda, and optional salt. Beat on low speed until just combined, about 1 minute.
- Incorporate the Mix-Ins:
- Stop the mixer, scrape down the sides of the bowl again, and add the chocolate chips and optional raisins or nuts. Beat on low speed until just combined, about 30 seconds.
- Form the Cookie Dough:
- Using a large cookie scoop, ¼-cup measure, or your hands, form approximately 11 equal-sized mounds of dough. Roll each mound into a ball and flatten slightly. Tip: Strategically place a few chocolate chips on top of each dough mound by taking some from the underside and adding them on top.
- Chill the Dough:
- Place the dough mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours and up to 5 days. Do not skip this step; baking with unchilled dough will result in thinner, flatter cookies that are more prone to spreading.
- Bake the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with a Silpat or spray with cooking spray. Place the chilled dough mounds on the baking sheet, spaced at least 2 inches apart (8 cookies per sheet is ideal).
- Bake for about 11 minutes for super soft cookies or longer if you prefer more well-done cookies. The edges should be set, and the tops should be just set, even if they appear slightly undercooked, pale, and glossy in the center. Do not overbake; cookies will firm up as they cool.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for about 10 minutes before serving. Let them cool completely on the baking sheet; there’s no need to transfer to a wire rack.
Tips
- Butter Softening: Ensure the butter is softened to room temperature for easier mixing and better texture.
- Cinnamon Adjustment: Adjust the amount of cinnamon to your taste preference, but a little goes a long way in enhancing the flavor.
- Chilling Time: Don’t skip chilling the dough. This step is crucial for preventing the cookies from spreading too much and helps develop the flavors.
- Baking Time: Keep an eye on the cookies during the last few minutes of baking. Ovens vary, and you don’t want to overbake them.
- Storage: Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Enjoy these delightful oatmeal chocolate chip cookies with a glass of milk or a cup of coffee for a perfect snack or dessert!
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