Description
Deliciously soft and chewy oatmeal chocolate chip cookies featuring the perfect balance of sweet brown sugar, fragrant cinnamon, and melty semi-sweet chocolate chips. These cookies are chilled before baking to maintain their shape and ensure a tender texture with just the right amount of chew.
Ingredients
Scale
Wet Ingredients
- 1 large egg
- ½ cup (1 stick) unsalted butter, softened
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
Dry Ingredients
- 1½ cups old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ to 1 teaspoon ground cinnamon (to taste)
- ½ teaspoon baking soda
- Pinch of salt (optional)
Add-ins
- 1 heaping cup semi-sweet chocolate chips
Instructions
- Cream the wet ingredients: In a large bowl, use an electric mixer to beat together the egg, softened butter, light brown sugar, granulated sugar, and vanilla extract until the mixture is fluffy and light in color, about 4 minutes.
- Combine dry ingredients: Add the rolled oats, all-purpose flour, ground cinnamon, baking soda, and salt (if using) into the wet mix. Mix on low speed just until everything is combined; be careful not to overmix to preserve the cookies’ tender texture.
- Fold in chocolate chips: Gently fold in the semi-sweet chocolate chips with a spatula, ensuring they are evenly distributed throughout the dough without breaking the chips.
- Scoop the dough: Using a large cookie scoop or a ¼ cup measure, portion the dough into 11 equal-sized balls.
- Chill the dough: Place the dough balls on a tray, cover them, and refrigerate for at least 2 hours and up to 5 days. This helps prevent the cookies from spreading too much during baking.
- Preheat the oven: Set the oven to 350°F (175°C) and line a baking sheet with parchment paper for easy removal and cleanup.
- Prepare to bake: Arrange the chilled dough balls on the baking sheet spaced about 2 inches apart. If needed, flatten the dough balls slightly to encourage even baking.
- Bake the cookies: Bake for 10 to 12 minutes or until the edges are set and golden, while the centers remain slightly undercooked to keep the cookies soft and chewy.
- Cool before serving: Allow the cookies to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential to preventing the cookies from spreading too much, ensuring a thicker, chewier texture.
- You can adjust the cinnamon amount according to your preference or omit it for a more classic oatmeal cookie flavor.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- For softer cookies, slightly underbake them as they continue to firm up while cooling.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- These cookies can also be frozen either as dough balls or baked cookies for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
