Oatmeal Chocolate Chip Cookie

I'm not really a huge fan of any oaty food items. I would never choose to eat oatmeal and I definitely would never choose to eat oatmeal raisin cookies (bleh!). But chocolate chip in lieu of raisin? That changes the whole ball game. Be warned! These cookies are extremely delicious and addictive!! I'm not exaggerating, I just killed 4 of them in a minute. 😳

I found this recipe on Live Well Bake Often and it is a super easy to follow recipe. The ingredients are your everyday pantry item. I whipped this up in less than 30 minutes (not counting refrigeration time). It's the perfect recipe for a lazy day (like today when I'm snowed in and not working).

If you really do like oatmeal raisin cookies, just switch out the chips with raisins. I know I'll definitely make these with raisins in the future because Wayne loves oatmeal raisin cookies (we really aren't that compatible when it comes to sweets).

Thank you for reading and happy eating! - Mich

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Time: ~1 hour (including chill time)

Servings: 24 cookies

Source Live Well, Bake Often

Ingredients

1 cup all-purpose flour

½ teaspoon ground cinnamon

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

½ cup brown sugar

¼ cup granulated sugar

1 large egg room temperature

1 teaspoon vanilla extract

1 and ½ cups old-fashioned rolled oats

1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats and set aside.

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

3. In a separate large mixing bowl using an electric mixer, cream together the butter, brown sugar, and granulated sugar for about 1-2 minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Mix in the oats, then the chocolate chips until just combined. Cover tightly and refrigerate for at least 30 minutes.

4. Using a 1.5-2 tablespoon cookie scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one. Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) at 350°F for 10-13 minutes or until the tops of the cookies are set.

5. Remove from the oven and cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

Notes

- Prep time includes 30 minutes of chilling time in the refrigerator.

- Cookies will keep well in an airtight container on the counter for up to one week.

- To freeze the cookies: You may freeze the cookie dough for up to three months. Bake frozen balls of cookie dough for an additional 1-2 minutes. You may also freeze baked cookies for up to 3 months, thaw to room temperature before serving.