These cookies are a delightful twist on the classic chocolate chip cookie, offering a perfect balance of sweetness and texture.
Melt the butter in a medium saucepan over medium heat until fully melted, then remove from heat.
Ensure the butter is melted evenly to avoid any lumps.
Stir in the brown sugar and granulated sugar until well combined and smooth.
Mix thoroughly to ensure the sugars dissolve into the butter.
Let the mixture cool for 10 minutes.
Cooling prevents the egg from cooking when added.
Add the egg and vanilla extract to the cooled mixture and stir until combined.
Mix quickly to ensure the egg is fully incorporated.
Combine the flour, oats, baking soda, salt, and cinnamon in a separate bowl, then gradually add to the wet mixture.
Add the dry ingredients in batches to avoid clumping.
Fold in the dark and white chocolate chips.
Gently fold to distribute the chips evenly.
Scoop the dough into 24 balls and place on a baking sheet lined with parchment paper.
Use a cookie scoop for uniform sizes.
Chill the dough balls in the refrigerator for at least 30 minutes.
Chilling helps the cookies maintain their shape during baking.
Preheat the oven to 325°F (165°C).
Ensure the oven is fully preheated before baking.
Bake the cookies for 12-14 minutes until the edges are golden brown.
Avoid overbaking to keep the centers soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Cooling on the sheet allows the cookies to set properly.
Serve the cookies warm or store in an airtight container.
Warm cookies have a gooey texture that's irresistible.
Nutze unsere App für das beste Erlebnis
