Oatmeal Chocolate Chip Cookies

Chewy oatmeal cookies loaded with chocolate chips - a classic favorite

Ingredients

Ingredients

• 1 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, room temperature
• 1/3 cup granulated sugar
• 2/3 cup light-brown sugar, packed
• 2 tsp pure vanilla extract
• 1 large egg
• 1 1/2 cups rolled oats
• 1 cup semisweet chocolate chips

Instructions

1. In a medium bowl, whisk together the flour and baking soda; set aside
2. Combine the butter with both sugars; beat on medium speed until light and fluffy
3. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute
4. Add flour mixture; mix until almost combined
5. Stir in the oats and chocolate chips. Chill dough for one hour to overnight
6. Preheat oven to 375°F
7. Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper
8. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes
9. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely

Notes

• Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off
• Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well
• Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts
• Your cookies are done when the edges start to brown. The centers will not be raw but they aren’t fully set either