Oatmeal Chocolate Chip Cookies

April 30th is National Oatmeal Cookie Day!

I am a fan of oatmeal cookies (sans raisins) but I know a lot of people do not love them. This version, that’s filled with chocolate chips, will make you change your mind if you aren’t in love with plain Jane oatmeal cookies.

This cookie is an awesome spin on an oatmeal and chocolate chip cookie that everyone will love.

ingredients

• 1-1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup brown sugar, packed
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups rolled oats
• 2 cups semi-sweet chocolate chips

instructions

1. In a medium-sized bowl, whisk flour, baking soda, ground cinnamon, and salt. Set aside.
2. In the bowl of an electric mixer, beat butter and sugars on medium-high until pale and fluffy, about 3 minutes.
3. Add eggs, one at a time, fully incorporating after each addition, then continue to beat on high for 1 minute and then add in vanilla.
4. Turn mixer to low and add flour mixture, mix until combined.
5. Add oats and chocolate chips, stir until just combined. Chill the dough in the refrigerator for at least one hour.
6. When ready to bake, preheat oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
7. Using a small cookie scoop, place cookies on prepared baking sheet about 2-inches apart.
8. Bake cookies for 10 minutes or until edges are lightly browned, but center is still soft. Cool for 5 additional minutes on the baking sheet, then transfer to cooling rack to cool completely.
9. Repeat with remaining dough. Oatmeal chocolate chip cookies can be stored in an airtight container at room temperature for up to 3 days.

Oatmeal chocolate chip cookies

In a medium-sized bowl, whisk some flour, baking soda, cinnamon, and salt together. Set aside.

In the bowl of an electric mixer, beat some butter, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and creamy. Add in the dry ingredients and continue to mix until just combined.

Add in rolled oats and chocolate chips and fold in with a rubber spatula.

Chill dough for at least one hour before baking.

When ready to bake, preheat oven to 350ºF, and line baking sheet with parchment or silicone mat.

Using a small cookie scoop, scoop cookie dough on prepared sheets 2-inches apart.

Bake for 10 minutes or until edges are lightly browned. Cool for an additional 5 minutes on baking sheet, then transfer to cooling rack to cool completely.

Repeat with remaining dough.

Store in an airtight container at room temperature for up to 3 days.