These chewy oatmeal chocolate chip cookies are a delightful treat, combining the wholesome texture of oats with the rich sweetness of chocolate chips.
Preheat your oven to 325°F (170°C) and line a baking sheet with parchment paper.
Using parchment paper prevents sticking and makes cleanup easier.
In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Ensure the butter is softened to room temperature for smoother mixing.
Beat in the egg and vanilla extract until well combined.
Adding the egg one at a time ensures even incorporation.
In a separate bowl, whisk together the oats, flour, baking soda, and salt.
Mixing dry ingredients separately ensures even distribution.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the chocolate chips gently using a spatula.
Reserve a few chocolate chips to press on top of the cookies before baking for a prettier presentation.
Scoop tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures evenly sized cookies.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
For softer cookies, remove them from the oven when the centers still look slightly underbaked.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set and prevents breaking.
Serve the cookies warm or store them for later enjoyment.
Warm cookies pair wonderfully with a cold glass of milk.
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