The Best Oatmeal Chocolate Chip Cookies Ever
If I’ve learned anything during my 33 years of life, it’s that ALL COOKIE DOUGH MUST BE CHILLED BEFORE BAKING OR WHAT ARE YOU EVEN DOING? It took me many stubborn trial and errors to finally accept this, but once I did, my small world of baking changed forever.
This is hands down the best oatmeal chocolate chip cookie recipe I’ve ever had in my life. It’s simple, it’s quick, and it’s delicious. BIG EDITOR’S NOTE: I prefer chunks over chips in my cookies, so I used chunks. Do with that what you will, and get ready for the best cookies you’ve ever had in your life. Also, they taste even better in a bath tub.
The Best Oatmeal Chocolate Chip Cookies Ever by Averie Cooks
Makes 12 big cookies, or 15ish regular size cookies
INGREDIENTS:
1 large egg
1/2 cup unsalted butter, softened to room temp (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
3/4 cup all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup semi-sweet chocolate chips or chunks
DIRECTIONS:
To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer), combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips and beat on low speed until just combined, about 30 seconds.
Using a cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly.
Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days.
Preheat oven to 350º, line a baking sheet with a bit of parchment and spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t over bake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet for about 10 minutes before serving!
