Oatmeal Cookies
These chewy chocolate chip oatmeal cookies are a delicious and flexible treat that everyone can enjoy, offering the perfect balance of texture and flavor.
Ingredients
Cookie Base
- 1 cup butter, softened Can substitute with margarine or coconut oil.
- 1 cup brown sugar Can substitute with white sugar or maple syrup.
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour Whole wheat flour can be used for a heartier texture.
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
Mix-Ins
- 2 cups old-fashioned rolled oats Quick oats not recommended.
- 1 cup chocolate chips Use a mix of dark, semi-sweet, or milk chocolate for flavor variation.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and brown sugar until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Mixing & Baking
- Fold in the rolled oats and chocolate chips.
- Scoop the dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Bake for about 20 minutes, or until the edges are golden and the centers are still slightly wobbly.
- Let the cookies sit on the tray for a few minutes to finish cooking from the residual heat.
Notes
For thicker cookies, chill the dough for at least an hour before baking. Don't overbake the cookies for the best chewy texture.