Description
Soft and chewy oatmeal chocolate chip cookies that balance sweet chocolate with hearty oats.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups old-fashioned oats
- 1 cup chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
- Cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until no flour streaks remain.
- Gently fold in oats and chocolate chips (and nuts, if using) with a spatula.
- Scoop rounded balls of dough onto prepared baking sheets about 2 inches apart.
- Bake for 10-12 minutes or until edges are lightly golden; centers may look slightly underbaked.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Measure flour accurately and avoid over-baking to maintain softness. Consider adding chocolate-covered nuts for extra flavor.