Oatmeal Chocolate Chip Cookies

Here is a recipe for a super simple yet satisfying cookie. This oatmeal chocolate chip cookie is packed with a lot of flavor due to an extra helping of brown sugar and salt. Use good quality butter for this recipe and you will not be disappointed.

Ingredients

1 stick unsalted butter (1/2 cup), room temperature soft

1 egg room temperature

1 tsp vanilla extract

1 tsp salt (preferably a fine kosher or sea salt)

Flake salt for garnish (optional)

3/4 cup rolled oats

3/4 cup unbleached all purpose flour

1/2 tsp baking soda

1/2 cup dark brown sugar

2 tbsp granulated sugar

1 cup chocolate chips, preferably semi-sweet

Preheat your oven to 350F with you oven rack in the middle and a sheet tray prepped with parchment paper. In your stand mixer, cream the butter, sugars and salt on medium speed with your paddle attachment for 2 minutes. Once the butter and sugars have incorporated well, add in the egg and vanilla. Mix for another 2 minutes. You can add in the flour, oats and baking soda all at once, mix just until combined. Then add in chocolate chips and mix for another 5-10 seconds. You can customize the chocolate chips you use or add nuts if you’d like.

On a plate, shape the dough into balls. The dough will be very sticky, don’t worry, top with a little flake salt if you’d like. It should make about 12 cookies. Place the cookie dough balls into the fridge for 30 minutes. When ready, bake on a cookie sheet lined with parchment for 10-12 minutes depending on how much color you want. Let cool slightly on cookie sheet after taking out of oven. Keeps in a storage container room temperature for about 3 days, or you could freeze cookie batter in pre-shaped balls for a long time until ready to bake.