These oatmeal chocolate chip cookies will knock your socks off. Literally.
Now that I’m home with Little A full time, I have more time to teach her about baking. Because as most of you know, baking is my thing. It’s like my love language. Give me a soft, chewy cookie, or a moist piece of homemade pumpkin or banana bread and you’ve found the way to my heart.
So when she requested oatmeal chocolate chip cookies the other week, I of course had to oblige. Luckily my husband takes most of our baked goods to his office. And there was a consensus that these were their favorite cookies I’ve ever made. They were all gone (3 dozen) by 8:30 in the morning.
I have to say they are pretty darn good. I’m not a huge fan of overly sweet things, and this recipe has just the right amount of sweetness. The ratio of oats to chocolate chips is perfect and leaves me wanting a second cookie almost instantly. The outside gives just the right amount of crunch and the inside is oh so soft. Perfection!
Oatmeal Chocolate Chip Cookies
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla I always let the vanilla overflow a bit for some extra vanilla flavor
- 2 1/3 cups oats
- 1 1/2 cups chocolate chips
- In a medium bowl, mix flour, baking soda, cinnamon and salt until combined. Set aside.
- In a large bowl with a hand mixer, or stand mixer, beat butter and sugars on high until light in color and fluffy.
- Add in eggs one at a time, mixing after each addition. Add vanilla and beat on medium-high for 1 minute. Scrape down sides of bowl.
- On low speed, add flour mixture in 2 separate additions, mixing after each addition until just combined and you no longer see any of the flour.
- Add oats and chocolate chips and mix until just combined (I usually do this by hand with a spatula).
- Chill dough in fridge for 30-45 minutes. Line baking sheet with parchment paper.
- Preheat oven to 350 degrees.
- Scoop tablespoon-sized balls onto the cookie sheet. You can also use a small cookie scoop.
- Bake for 10 minutes, or until edges are just lightly browning.
- Cool 5 minutes on cookie sheet. Remove to wire rack to cool completely.
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