Who else loves a thick, chewy cookie? I don’t know many people that don’t, to be honest.
These oatmeal chocolate chip cookies are soft, chewy, full of flavor and somewhat filling from the oats. I may or may not have had two with a glass of almond milk for breakfast. No judgies. My husband doesn’t like raisins so I swapped them for chocolate chips! However, if you prefer a good old fashioned oatmeal raisin cookie, just make the swap to raisins. I promise you though, the chocolate chips do not disappoint!
Oatmeal Chocolate Chip Cookies
Oatmeal Chocolate Chip Cookies
A soft and chewy oatmeal cookie dotted with ooey gooey chocolate chips. Hints of cinnamon in every bite! Very good.
Servings: 24 cookies
Ingredients
- 2 eggs
- 1 cup unsalted butter, softened to room temp
- 1 cup light brown sugar, packed
- 1/2 cup sugar
- 2 tbsp vanilla extract
- 3 cups old-fashioned oats (not instant or quick cook)
- 1 1/2 cup flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cup milk chocolate chips or raisins
Instructions
- Line 2 cookie sheets with parchment paper. Set aside. In the bowl of a stand mixer with a paddle attachment, combine egg, brown sugar, white sugar, butter and vanilla. Beat until creamed and well combined, about 3 minutes.
- Scrape down the sides of the bowl and add the oats, flour, cinnamon, baking soda and salt. Beat on low speed until just combined. Stir in chocolate chips.
- Using a 1/4 cup measuring cup, scoop out cookie dough and roll into balls. Place on parchment lined sheet and lightly press down to flatten slightly with the bottom of the measuring cup. Place cookie sheets in the freezer for about 20 minutes to firm up. I usually put 12 cookies on each cookie sheet.
- After 20 minutes, take them out and preheat the oven to 350°. This usually takes around 6-8 minutes to preheat so it gives the pan time to warm up a bit but the mounds of cookie dough will stay firm. Bake for 11-13 minutes until edges are ever so slightly brown. Tops will be just set and pale with glossy centers, don't over bake. I find 12 minutes is the perfect amount. Remove from oven and let rest on sheet for about 2-3 minutes before transferring to a cooling rack.
These are so good and highly addictive! They freeze very well, too! Be sure to tag me if you make them @Tessa_Port.
