Description
These classic oatmeal chocolate chip cookies combine the hearty texture of old-fashioned oats with the rich sweetness of semi-sweet chocolate chips. Soft and chewy with a subtle hint of cinnamon, they are easy to prepare and perfect for sharing as a delicious homemade treat.
Ingredients
Scale
Main Ingredients
- 1 large egg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1½ cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ to 1 teaspoon ground cinnamon (to taste)
- ½ teaspoon baking soda
- Pinch of salt (optional)
- 1 heaping cup semi-sweet chocolate chips
Instructions
- Cream Ingredients: In a large bowl, use an electric mixer to cream together the egg, softened butter, light brown sugar, granulated sugar, and vanilla extract until the mixture becomes fluffy, about 4 minutes.
- Combine Dry Ingredients: Add the oats, flour, cinnamon, baking soda, and salt if using. Mix on low speed just until all ingredients are combined, being careful not to overmix the dough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough until they are evenly distributed throughout.
- Portion Dough: Using a large cookie scoop or a ¼ cup measure, scoop the dough into 11 equal-sized balls for uniform cookies.
- Chill Dough: Place the dough balls on a tray, cover, and refrigerate for a minimum of 2 hours and up to 5 days to prevent spreading during baking, resulting in thicker cookies.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for an easy cleanup and to ensure cookies don’t stick.
- Arrange Dough Balls: Place the chilled dough balls on the prepared baking sheet, spacing them about 2 inches apart. If desired, flatten them slightly to encourage even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers look slightly undercooked for a soft texture.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is important to prevent the cookies from spreading too much during baking and helps develop flavor.
- You can adjust the amount of cinnamon to your taste, starting with ½ teaspoon and increasing if you prefer a warmer spice note.
- For chewier cookies, slightly underbake by removing them when the centers look just set but slightly soft.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
