Recently I have been in the mood for a good old-fashioned oatmeal chocolate chip cookie. This recipe was advertised as the “best oatmeal chocolate chip cookies” so I gave it a try and I would have to agree! These cookies are thick, soft, chewy (even after a few days after baking) and perfectly hearty.
If you like nuts, I suppose you could add them, but I personally think nuts ruin any dessert.
Adapted from AverieCooks.com
Serving Size: Makes about 12 large cookies
- 1 large egg
- 1/2 cup unsalted butter (1 stick)
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
- 3/4 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- pinch of salt
- 1 heaping cup semi-sweet chocolate chips
To the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars and beat on medium-high speed until creamed and well combined, about 4 min. Add the egg and vanilla and beat until combined. Add the oats, flour, cinnamon, baking soda, salt, and beat on low speed until just combined. Add the chocolate chips and beat on low speed until just combined, about 30 seconds.
Preheat oven to 350 degrees and bake for about 10-11 minutes or until edges have set and tops are just set, even if slightly undercooked. Cookies will firm up as they cool. Allow cookies to cool on baking sheet for a few minutes and then move them to a cooling rack.
These cookies are delicious days after baking, but they are amazing warm out of the oven…enjoy:)