Chewy Oatmeal Chocolate Chip Cookies
These Chewy Oatmeal Chocolate Chip Cookies have the best texture, and are filled with lots of oats, vanilla, cinnamon, and chocolate.Makes 30-40 cookies, depending on size. (Extra dough can be frozen if needed.)
Ingredients
- 2 cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1¼ cups unsalted butter, softened (2.5 sticks)
- 1 cup light brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract or paste
- 4 cups old fashioned oats
- 1¾ cups chocolate chips (I use a mix of milk and semisweet)
- extra salt or flaked sea salt
or topping
Instructions
- Combine dry ingredients (flour, cinnamon, salt, baking soda) and set aside.
- In a large stand mixer fitted with the paddle attachment, or in a large bowl with handheld mixer, cream together butter and sugars on medium speed.
- Once well mixed, add in vanilla and eggs. Mix until incorporated.
- Then add in combined dry ingredients and mix until dough is formed.
- Turning speed down to low, mix in oats until well combined.
- Then slowly add in chocolate chips. I like to unlock the stand at this point (so it doesn't crush the chips) and mix in the chocolate chips with the mixer.
- Once cookie dough is well incorporated, use a cookie scoop to scoop dough onto a parchment-lined cookie sheet. Leave a little space between each cookie, and after you scoop it, use the back of a small spatula to smoosh the cookie down and partially flatten in (see image below, I flatten about halfway).
- You're going to freeze the cookie dough in this flattened state, and then bake from this shape. Freeze dough for 30 minutes in the freezer.
- Meanwhile, preheat your oven to 375°F.
- Place cookie dough pieces on a parchment-lined baking sheet and bake for 7-9 minutes, until the tops are golden.
- Top with a little sprinkle of flaked sea salt (or normal salt). Let rest for several minutes before eating to set. Enjoy!
- (These store well at room temperature in an airtight plastic container with lid.)