Description
These Best Oatmeal Chocolate Chip Cookies are soft, chewy, and packed with wholesome oats and melty semi-sweet chocolate chips. Perfectly spiced with cinnamon and baked to golden perfection, they make an ideal treat for any occasion.
Ingredients
Scale
Wet 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
Dry Ingredients
- 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)
Add-ins
- 1 heaping cup semi-sweet chocolate chips
Instructions
- Cream Wet 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 is fluffy, which should take about 4 minutes.
- Combine Dry Ingredients: Add the oats, all-purpose flour, ground cinnamon, baking soda, and salt (if using) to the wet mixture. Mix on low speed just until the ingredients are combined, being careful not to overmix to keep the cookies tender.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough with a spatula until they are evenly distributed throughout the mixture.
- Portion the Dough: Using a large cookie scoop or a ¼ cup measure, scoop the dough into 11 equal-sized balls for uniform baking.
- Chill the Dough: Place the dough balls on a tray, cover them, and refrigerate for at least 2 hours, or up to 5 days. This step helps prevent the cookies from spreading too much while baking.
- Preheat the Oven: When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Arrange Cookies: Place the chilled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. If needed, gently flatten each ball slightly to promote even baking.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges are set and golden while the centers still look slightly undercooked, which ensures a soft texture.
- Cool: 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
- Refrigerating the dough is crucial for preventing excessive spreading during baking.
- Adjust cinnamon quantity based on your spice preference.
- For chewier cookies, slightly underbaking is recommended.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a nuttier flavor, consider adding ½ cup chopped walnuts or pecans.
