Dessert: United States – Chewy Oatmeal Chocolate Chip Cookies

Serving Size: 24

Approximate Time

Prep 20 min

Cook 13 min

Additional 30 min

Total 1 hr

Ingredients

1 cup (227 g) unsalted butter, softened
1 cup (200 g) packed light brown sugar
1 / 2 cup (100 g) granulated sugar
2 large eggs, room temperature
2 tsp (10 ml) pure vanilla extract
1 1 / 2 cups (190 g) all-purpose flour
1 tsp baking soda
3 / 4 tsp fine salt
1 / 2 tsp ground cinnamon (optional)
3 cups (270 g) old-fashioned rolled oats
1 1 / 2 cups (270 g) semisweet chocolate chips
3 / 4 cup (75 g) chopped walnuts or pecans (optional)

Instructions

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
In a large bowl, beat softened butter, brown sugar, and granulated sugar together until creamy and slightly fluffy, about 2 minutes.
Beat in eggs one at a time, then mix in vanilla until smooth.
In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using). Add to the butter mixture and mix on low just until combined.
Stir in oats, chocolate chips, and nuts (if using) until evenly distributed. If the dough feels very soft, chill for 20–30 minutes for thicker cookies.
Scoop dough into 1 1/2-tablespoon portions (about a heaping tablespoon) and place 2 inches apart on prepared sheets.
Bake 11–13 minutes, until edges are set and lightly golden and centers still look slightly soft.
Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store cookies airtight at room temperature for up to 4 days or freeze up to 2 months.