Name: Oatmeal Chocolate Chip Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 56 min
Yield: 24
Ingredients: 1 cup unsalted butter, softened; 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp salt; 1 tsp ground cinnamon; 3 cups old-fashioned rolled oats; 2 cups semisweet chocolate chips

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Oatmeal Chocolate Chip Cookies

Author: Baking Cakee Kitchen Cooking Method: Baking Cuisine: American Courses: Dessert

Difficulty: Easy Prep Time 15 mins Cook Time 11 mins Rest Time 30 mins Total Time 56 mins

Servings: 24

Description

Chewy oatmeal chocolate chip cookies that never turn cakey. Whip the butter briefly, use baking soda, and pull the tray while centers still look soft.

Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Beat the butter, brown sugar, and granulated sugar for about 3 minutes, until light and fluffy but not overly airy.

Overwhipping is the top cause of cakey cookies.
Beat in the eggs one at a time, then the vanilla, until just combined.
Whisk the flour, baking soda, salt, and cinnamon together in a separate bowl.
Fold the dry ingredients into the wet mixture until just combined.
Fold in the oats and chocolate chips by hand.
Rest the dough for 30 minutes at room temperature or in the fridge.

Up to 3 days if chilled.
Scoop 2-tablespoon portions onto the prepared sheets, spacing 2 inches apart.
Bake 10 to 12 minutes, until edges are golden and centers still look slightly underbaked.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Oatmeal Chocolate Chip Cookies