Description
Deliciously chewy Oatmeal Chocolate Chip Cookies combine hearty oats with sweet semi-sweet chocolate chips, spiced with cinnamon for a warm, comforting treat. Perfectly soft in the center and golden at the edges, these classic cookies make a delightful snack or dessert.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Others
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, about 2-3 minutes. This step is crucial for a tender texture.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agent and spices.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the cookies tender.
- Add oats and chocolate chips: Stir in the rolled oats and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown while the centers remain soft. For chewier cookies, bake closer to 10 minutes.
- Cool the cookies: Let the cookies cool on the baking sheets for a few minutes to firm up, then transfer them to wire racks to cool completely before serving.
Notes
- For softer cookies, slightly underbake by a minute or two or reduce baking time to 10 minutes.
- Use room temperature butter and eggs to ensure proper mixing and texture.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- Frozen cookie dough balls can be baked directly from the freezer; just add 1-2 extra minutes to baking time.
- Substitute chocolate chips with raisins or nuts for a different variation.
- Ensure oats are old-fashioned rolled oats, not instant or quick oats, for best texture.
