Oatmeal Chocolate Chip Cookies
Sometimes you just need a homey cookie. You know what I mean – a comfort cookie that warms your insides and just makes you smile. In this dreary, rainy fall week I was really craving that homey-type cookie to brength warmth to my kitchen.
I dove into my recipe box and pulled out a classic – Oatmeal Chocolate Chip Cookies. “Perfect,” I thought. These cookies are thick and chewy, with hints of warming cinnamon that accent gooey chocolate chips. So, I set out to measure my ingredients.
When I pulled out my old fashioned oats, I noticed the container was fairly empty. Weighing out the oats confirmed my fears – I didn’t have enough for a whole batch. No problem, this recipe easily divides in two and I wouldn’t have as many cookies tempting me on the counter.
I mixed the batter together after work and put the scooped cookies in the fridge to chill until after dinner – much to the delight of my husband, who stalked the oven until the first batch was ready. Turns out, thick chewy oatmeal chocolate chip cookies were also the exact thing he needed in a rainy fall week too.
Oatmeal Chocolate Chip Cookies
Yields 32 cookies
Ingredients
1 ½ cups (190 g) all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp sea salt
1 cup unsalted butter, room temperature
1 cup (200 g) brown sugar
¼ cup (50 g) sugar
2 eggs, room temperature
3 cups (240 g) old fashioned oats
2 tsp vanilla
12 oz semi-sweet chocolate chips
Instructions
In a medium bowl, whisk together flour, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat together butter and sugars until light and fluffy (1-2 minutes). Add eggs one at a time until incorporated. Beat on high for 1 minute. Add vanilla and mix again until combined.
Slowly add flour mixture into the bowl, mixing until just combined. Stir in the oats, then the chocolate chips.
Using a large cookie scoop, scoop out cookies onto a parchment-lined baking sheet. Put into fridge to chill for at least one hour. (Cover if chilling any longer.)
When ready to bake, preheat oven to 350°F. Line 3-4 baking sheets with parchment paper and distribute chilled cookie balls onto sheet. Bake for 14-16 minutes, until the edges are set and the center is still slightly undone.
Allow to cool on baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.