I got a request from a friend that they wanted me to bring some chewy oatmeal chocolate chip cookies to a party I have this coming weekend. I have never made oatmeal chocolate chip cookies before so I was up for the challenge. These cookies were very simple to make and super quick as well. At first I wanted to bake them until golden brown but then realized that would harden them rather than keep them chewy. I baked them until the center was just under cooked. When they cooled and I bit into one, I thought ‘O my these are amazing!’ I did not overwhelm them with chocolate chips so you would be able to experience that chewy oatmeal aspect. I hope you all enjoy these as much as my friends will. 🙂
Ingredients: (make 3 1/2 dozen)
3/4 Cup plus 2 Tablespoons unsalted butter, room temperature
1/2 Cup sugar
3/4 Cup packed light brown sugar
1 teaspoon vanilla extract
1 1/2 Cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoon cinnamon
3 Cups rolled oats
1 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
With electric mixer, cream together butter, sugar, and brown sugar for 3 minutes or until light in color. Add eggs and vanilla and beat for 2 minutes until fluffy.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually add flour mixture to mixer.
Remove bowl from mixer and stir oats into mixture until completely incorporated. Add chocolate chips and stir until mixed.
Form 1 inch balls and place on baking sheets. Press dough balls down to flatten just a bit.
Bake for 9 minutes. Centers should be slightly gooey and edges will have started to brown a bit. Remove from oven and allow to cool and set.