Cookies, cookies, cookies!
It’s a delight to wake up and get up a couple of minutes after your alarm burst simply because you don’t need to prepare a breakfast meal. That’s how I’ve felt today after realizing that we still have these delicious oatmeal cookies sealed tight in our jar. As I return to dream land, I imagine these cookies being dipped in a glass of fresh milk while the day starts to unfold slowly. Hey, everyone has their own lazy days!
Onto the cookies now! These chocolate chip oatmeal cookies were prepared similarly with our Chewy Oatmeal Raisin Cookies. We simply replaced the raisins with chocolate chips so you can actually expect that these ones are as chewy as the latter. The crispness on the outside is not lost either! Having that said, the resulting goodies are also sweeter since the chocolate chips we used are sweeter than the raisins. You can reduce the amount of sugar in the recipe as desired.
I can’t help but tag this recipe on our Breakfast Category since I most enjoyed it during mornings. But this is a terrific idea for a quick munch when you don’t really need a full meal or maybe for dessert since the cookies’ sweetness is perfect to curb cravings.
Here’s the recipe again, folks! I hope you get the chance to try this and enjoy it as much as we did! 🙂
Oatmeal Chocolate Chip Cookies
- 1 1/2 cups Old-fashioned rolled oats (not quick-cooking)
- 1/2 cup All-Purpose Flour
- 1/2 cup Chocolate Chips
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 6 tbsp Unsalted Butter, room temperature
- 1/2 cup Dark Brown Sugar
- 1/4 cup Granulated Sugar
- 1 large Egg
- 1 tsp Pure Vanilla Extract
- Preheat oven to 350 degrees.
- In a medium bowl, whisk together oats, flour, chocolate chips, baking soda, and salt; And then set aside.
- Using an electric mixer, beat butter and the sugars until light and fluffy, scraping down bowl as necessary. Add egg and vanilla; beat until combined. Gradually add oat mixture; beat just until combined.
- Drop dough by rounded tablespoonfuls, 2 inches apart, onto two baking sheets. Bake until cookies are golden brown but still soft, 12 to 16 minutes, rotating sheets halfway through.
- Cool 5 minutes on sheets; transfer cookies to a wire rack to cool completely.
- Transfer to a cookie jar and enjoy a chewy oatmeal cookie or two (or twenty-four!)