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Soft and Chewy Oatmeal Chocolate Chip Cookies

Mix the wet and dry ingredients together in a bowl, add in some old-fashioned rolled oats and chocolate chips. Bake about 12 minutes. Before removing them let them to cool down on the baking sheet for a few minutes.
Course Dessert
Cuisine American
Keyword chocolate chip oatmeal cookies
Servings 24

Ingredients

  • 1 Cup All-purpose flour (spooned & leveled) 125 grams
  • ½ tsp Ground Cinnamon
  • ½ tsp Baking Soda
  • ¼ tsp Salt
  • ½ Cup Unsalted butter 115 grams, softened to room temperature
  • ½ Cup 100 grams brown sugar
  • ¼ Cup 50 grams granulated sugar
  • 1 Large Egg room temperature
  • 1 tsp Vanilla extract
  • 1+½ Cups Old-fashioned rolled oats 150 grams
  • 1 Cup Semisweet chocolate chips 190 grams

Instructions

  • Preheat oven to 350°F. Line two large baking sheets with baking trays and set aside.
  • In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
  • In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.
  • Using a 1.5-2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) at 350°F for 10-13 minutes or until the tops of the cookies are set.
  • Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

  1. Prep time includes 30 minutes of chilling time in the refrigerator.
  2. Cookies will keep well in an airtight container on the counter for up to one week.
  3. To freeze the cookies: You may freeze the cookie dough for up to three months. Bake frozen balls of cookie dough for an additional 1-2 minutes. You may also freeze baked cookies for up to 3 months, thaw to room temperature before serving.