food | Oatmeal Chocolate Chip Cookies

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

INGREDIENTS 

  • 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

INSTRUCTIONS

  1. In a medium bowl, whisk flour, cinnamon, baking soda, and salt. Set aside.
  2. In  a separate bowl, beat butter and sugars on med-high until pale and fluffy (approx. 3 minutes) with a hand-held mixer.
  3. Add eggs one at a time, fully incorporating after each addition, and beat on high for 1 minute. Add vanilla.
  4. Turn mixer to low and add flour mixture, mix until combined.
  5. Add oats and chocolate chips. Mix until just combined.
  6. Chill dough in the fridge for an hour (optional, but yields better results).
  7. Preheat oven to 350F and line a baking sheet with parchment paper.
  8. Using a small cookie scoop or spoon, place cookies on baking sheet 2″ apart.
  9. Bake for 10 mins or until edges are lightly browned but center is still soft and unset.
  10. Remove from baking sheet and onto a cooling rack for 5 minutes to let them cool completely.

NOTES

The easiest way to remove the cookies from the baking sheet onto the cooling rack is to slide the parchment paper over.

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