I can set my watch by it: By mid-afternoon, between 3 and 4 p.m., my cravings start to hit. No matter how full I am. And it can’t be just any sweets. I’m picky. I prefer cookies, nice and crunchy, and preferably with chocolate in them. In short, it is our oatmeal chocolate chip cookies where I get my sugar fix!
Our Oatmeal Chocolate Chip Cookies: So Good, So Gooey
The great thing about cookies: You can bake a large batch at once and enjoy them all week long. At least, that’s the ideal scenario. Sometimes the cookies are so good that they don’t last long and are gone in no time. A very strong contender to become your new favorite cookie is our crunchy oatmeal chocolate chip cookie. The oats give them a special crunch, and the dark chocolate chunks provide a bittersweet note.
But enough talk, let’s get to baking! I know your tummy is probably rumbling, mine is after all. So get to work and treat yourself to an extra portion of crunchy, chocolatey cookies that only take about half an hour to make.
Cream together softened butter, brown sugar, and white sugar until fluffy. Then add the egg and vanilla extract. Mix the flour, baking soda, and salt in a separate bowl. Gradually stir this mixture into the butter-egg mixture until a smooth dough forms. Fold in the rolled oats and chocolate chips, and portion out small amounts with a spoon. Dollop out dough onto a baking sheet, making sure they are equally spaced apart. No need to do anything more, the cookies spread in the oven. And then straight into the preheated oven they go! You’ll know these cookies are ready, once the edges are lightly browned and the center still soft. After cooling off briefly, you’ll be able to bite into a little piece of heaven.
We can never get enough of sweets. That’s why we’ve dedicated ourselves to making other such goodies such as our banana caramel cake, mini lemon cakes, and crunchy cream puff cookies.
Oatmeal Chocolate Chip Cookies
Ingredients
- ⅔ cup softened butter
- ½ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1¼ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1½ cups rolled oats
- 1 cup dark chocolate chunks
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together the softened butter, brown sugar, and white sugar until light and fluffy. Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the rolled oats and dark chocolate chunks.
- Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft. The cookies will firm up as they cool.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.