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Chewy Oatmeal Chocolate Chip Cookies

Deliciously chewy oatmeal chocolate chip cookies, perfectly balanced with oats and semi-sweet chocolate, creating a nostalgic comfort treat.
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Prep Time 20 minutes
Cook Time 13 minutes
Total Time 1 hour 33 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1/2 cup unsalted butter, softened Use high-quality unsalted butter like Kerrygold for a rich flavor.
  • 2/3 cup light brown sugar Preferred for moisture and a hint of caramel flavor.
  • 1/8 cup white sugar Adds sweetness and aids in crispy edges.
  • 1 egg Acts as a binder.
  • 1 tsp vanilla extract For classic flavor.
  • 3/4 cup all-purpose flour The backbone of the cookie.
  • 1/2 tsp baking soda For a little lift.
  • 3/4 tsp ground cinnamon Adds warmth and depth.
  • 1/4 tsp salt Enhances overall flavor.
Mix-ins
  • 1 1/2 cups quick cooking oats For that chewy texture.
  • 1 cup chocolate chips Semi-sweet for ideal sweetness.

Method
 

Preparation
  1. In a large mixing bowl, cream together the softened butter, brown sugar, white sugar, egg, and vanilla extract until smooth and creamy—about 3–5 minutes.
  2. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  3. Gradually add the dry mixture to the creamed butter and sugar until just combined.
  4. Using a spatula, mix in the oats and chocolate chips until they are evenly distributed throughout the dough.
  5. Cover the bowl with plastic wrap or transfer it into a sealable container. Chill the dough in the fridge for at least 1 hour.
Baking
  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a Silpat mat.
  2. Using an ice cream scoop, portion out the dough into round balls and place them on the prepared baking sheet, ensuring you leave about 2 inches between each cookie.
  3. Bake your cookies for 13 minutes until the edges are golden but the centers are slightly underbaked.
  4. Remove the cookies from the oven and let them sit on the hot baking sheet for 5 minutes before transferring them to a cooling rack.

Notes

Store cookies in an airtight container at room temperature for up to 5 days or in the fridge for 1 week. For longer storage, freeze them in a freezer-safe bag for up to 3 months.