Description
This recipe for Best Oatmeal Chocolate Chip Cookies delivers soft, chewy cookies loaded with hearty oats and rich semi-sweet chocolate chips. Enhanced with warm cinnamon and an optional nutty crunch, these cookies bake up golden brown with a slightly underdone center for that perfect texture. Perfect for a comforting homemade treat or sharing with friends and family.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Mix-ins
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream softened unsalted butter, granulated sugar, and packed light brown sugar until the mixture is light and fluffy, approximately 2 to 3 minutes.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract to the creamed mixture until smooth and fully incorporated.
- Combine Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Avoid overmixing to maintain a tender cookie texture.
- Fold in Chocolate Chips and Nuts: Using a spatula, gently fold in the semi-sweet chocolate chips along with the optional chopped walnuts or pecans if using.
- Portion the Dough: Drop spoonfuls of cookie dough (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes, or until the edges are golden brown but the centers still appear slightly underdone for a soft, chewy center.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewiness, do not overbake; the cookies should look slightly underdone in the middle when taken out.
- Optional nuts add a delightful crunch but can be omitted or substituted with your preferred nuts.
- Ensure butter is softened to room temperature for easier creaming with sugars.
- Store cookies in an airtight container at room temperature for up to one week.
- These cookies freeze well; freeze baked cookies or dough portions and thaw as needed.
