One of my favorite things about the holiday is enjoying treats like holiday cookies, breads, etc. This weekend, Mark and I got the urge to bake some cookies to take to work this week and I immediately found this recipe for my favorite cookies ever: oatmeal chocolate chip. There’s something about the oats in these cookies that make them feel more substantial than a typical chocolate chip cookie. (I may or may not have snuck one for breakfast this morning… it’s really just like a bow of oatmeal, right?)
OATMEAL CHOCOLATE CHIP COOKIES
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon (optional, but I they made a difference!)
1/2 tsp sea salt
1 cup unsalted butter (room temperature)
1 cup light brown sugar (packed)
1/4 cup granulated sugar
2 large eggs (room temperature)
2 tsp vanilla
3 cups rolled oats
2 cups chocolate chips
- Parchment paper
- In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
- In a separate bowl, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes) with a hand-held mixer.
- Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
- Turn mixer to low and add flour mixture, mix until combined.
- Add oats and chocolate chips. Mix until just combined.
- Chill dough in the fridge for an hour (optional, but yields better results).
- Preheat oven to 350F and line a baking sheet with parchment paper.
- Using a small cookie scoop or spoon, place cookies on baking sheet 2″ apart.
- Bake for 10 mins or until edges are lightly browned but center is still soft and unset.
- Remove from baking sheet and onto a cooling rack for 5 minutes to let them cool completely.
The easiest way to remove the cookies from the baking sheet onto the cooling rack is to slide the parchment paper over.