Description
These Oatmeal Chocolate Chip Cookies are a delightful twist on the classic cookie, combining hearty oats with rich chocolate chunks for a chewy, satisfying treat. Perfectly balanced with a touch of cinnamon and baked to golden perfection, these cookies are ideal for sharing or enjoying as a comforting snack.
Ingredients
Scale
Wet Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 teaspoon salt
- 3 cups old-fashioned rolled oats
Add-ins
- 1 1/2 cups chocolate chunks or chips
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, creating a smooth base for the cookie dough.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract to incorporate flavor evenly throughout the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon (if using), and salt to ensure even distribution of leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring just until combined to avoid overmixing, which can toughen the cookies.
- Fold in Oats and Chocolate: Gently fold in the rolled oats and chocolate chunks until evenly distributed throughout the dough for texture and sweetness.
- Chill the Dough: Chill the dough in the refrigerator for 30 minutes to help the cookies maintain their shape when baked and to enhance flavors.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Form Cookies: Scoop 2-tablespoon portions of the chilled dough and place them spaced apart on the prepared baking sheet to allow room for spreading.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up and prevents breakage.
Notes
- For chewier cookies, use old-fashioned rolled oats rather than quick oats.
- Chilling the dough is crucial to prevent excessive spreading and to deepen flavors.
- Optional cinnamon adds a warm, subtle spice that complements the chocolate.
- Store cookies in an airtight container at room temperature for up to 5 days.
- These cookies can be frozen baked or unbaked for longer storage.
