Chocolate Chip Oatmeal Cookies

Derek will head into the kitchen to cook something maybe 10 times a year total, but every time he does, the recipe is always a huge success. I often have a lot of resentment towards him sometimes because I felt like it took me the first 3-4 years of our marriage to really learn how to cook and bake, and he's put in significantly less work, with a far better track record. 

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That being said, he decided to make these chocolate chip oatmeal cookies over the weekend, a favorite from his own childhood, and they were amazing. I personally lean more towards oatmeal raisin cookies than I do oatmeal chocolate chip, but even I couldn't resist them when they were fresh out of the oven. 

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Kyle smelled these baking in the oven when he was supposed to be in bed sleeping, and even he came down late Saturday night to enjoy a treat with us before heading back to bed.

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These cookies are perfectly sweet and chewy, with just a little crispiness around the edges. If you're in the market for the perfect old fashioned oatmeal chocolate chip cookie recipe, you've come to the right place. 

Ingredients:
1 cup all purpose flour
1/2 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, softened to room temperature
1/2 cup brown sugar
1/4 cup white sugar
1 large egg
1 tsp vanilla extract
1 1/2 cups old fashioned oats
1 cup semisweet chocolate chips

Directions:
In a large bowl using an electric mixer, cream together the butter, white sugar, and brown sugar for about 1-2 minutes until well combined. Add in your egg and vanilla, and mix again, stopping to scrape down the sides of the bowl as needed.

In a separate bowl, whisk together you flour, cinnamon, baking soda, and salt, and then add mixture to the wet ingredients, and mix together until just combined. Then add in your oats, mix until evenly distributed, and then add in your chocolate chips and mix one more time until evenly distributed. Don't over mix the dough. 

Cover your bowl with plastic wrap and store in the fridge for 30 minutes. This will ensure the cookies don't spread too far when baking. 

Preheat your oven to 350ยบ. Using a 1 1/2-2 tbsp cookie scoop, scoop the dough onto ungreased cookie sheets a couple inches apart, and bake in the oven for 10-13 minutes, until the edges are golden brown. 

The tops of your cookies might not look set, but if your edges are golden brown, pull them out. 

Allow your cookies to cool on the pan for 5 minutes, before transferring to a wire rack to cool completely. The cookies will finish baking on the hot pan when they're removed from the oven, and will set completely in that five minute period without being doughy in the middle.


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