Oatmeal Chocolate-Chip Cookies

These cookies are hands down my favorite cookie. The oatmeal, cinnamon, and chocolate combination really make it taste so good. I really like having either the cookies or the dough on hand in my freezer, but I hadn’t made some in a while. This morning, though, I decided it was time. I made a couple of batches and froze the second batch in an airtight container. These cookies will last up to 3 days in the fridge and for a couple of months in the freezer in airtight containers.

The other good thing about these cookies is that they aren’t too sweet so there’s a good balance of oatmeal goodness and chocolate. I ran out of regular semi-sweet chocolate chips, so I used the mini chocolate chips and I have to say, the mini chips are a great alternative. Maybe even better than regular chips for these cookies.

If you try this recipe, let me know. Happy baking!

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Author: Karen - Oventry.com

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Oatmeal Chocolate Chip Cookies

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon (optional)
• 1/2 tsp kosher salt
• 3/4 cup unsalted butter - softened
• 3/4 cup granulated white sugar
• 3/4 cup dark brown sugar - packed
• 2 large eggs
• 1 tsp pure vanilla extract
• 3 cups old-fashioned oats
• 1 cup semi-sweet chocolate chips or mini chocolate chips

Instructions

1. In a medium sized bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
2. In a large bowl, cream butter and sugars using either a stand or hand mixer. Beat for 3 minutes on medium speed until smooth and creamy. Scrape down the sides of the bowl when needed.
3. Add eggs one at a time and beat at medium speed until fully incorporated. Add vanilla and mix well.
4. Slowly incorporate the flour mixture using the low mixer speed or by hand - just until you no longer see white streaks of the flour. Do not over-mix.
5. Remove bowl from stand mixer (if using) and fold in oats with spatula and stir until fully incorporated. Then fold in the chocolate chips.
6. Cover the dough and place in fridge for approximately one hour or overnight. Resting the dough not only adds flavor to the cookies, but it also helps alleviate over-spreading and gives the oats time to absorb the moisture of the butter and eggs.
7. After chilling the dough, preheat oven 340° F.
8. Remove dough from fridge and shape into balls or use a small cookie scoop to ensure size consistency. Place approximately 2 inches apart on cookie sheet covered with parchment paper for an even bake.
9. Bake for approximately 12 – 15 minutes or until cookies are golden or crisp and the middle is set. Let cool for approximately 5 minutes before removing from cookie sheet and placing on wire rack. Enjoy!