Description
This recipe produces thick, chewy oatmeal chocolate chip cookies with slightly crisp edges. Control the texture by adjusting the brown sugar ratio and chilling the dough.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 cups old-fashioned rolled oats (not instant)
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Stir in the rolled oats and chocolate chips by hand.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For thicker cookies, roll the dough into balls and press them down slightly.
- Bake for 10 to 12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For chewier cookies, use slightly more brown sugar than white sugar.
- Chill the dough for at least 30 minutes before baking to prevent excessive spreading and achieve a thicker cookie.
- If you prefer a hint of spice, add 1/4 teaspoon of nutmeg along with the cinnamon.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 min
- Cook Time: 12 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg