Description
These oatmeal chocolate chip cookies are soft, chewy, and packed with flavor. Perfect for any occasion, they combine the heartiness of oats with the sweetness of chocolate chips for a delightful treat.
Ingredients
Scale
For the Crust:
- For the dough:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups old-fashioned rolled oats
- For the mix-ins:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup chopped walnuts (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- 3. Beat in the eggs one at a time, then stir in the vanilla extract.
- 4. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6. Stir in the oats, followed by the chocolate chips and walnuts (if using).
- 7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- 9. Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake them. Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.