These Traditional Oatmeal Chocolate Chip Cookies are a delightful twist on a classic treat. With their chewy texture and rich chocolate flavor, they're perfect for any occasion. Let's dive into what makes these cookies so special!
Butter is key for that creamy texture, making sure your cookies aren't too dry. Using unsalted butter gives you control over the flavor balance. Brown sugar adds moisture and a deeper flavor thanks to its molasses content, while granulated sugar gives the cookies their sweetness and slight crispness. Eggs bind everything together, and the vanilla extract enhances the overall flavor profile.
All-purpose flour forms the structure, and the baking soda helps the cookies rise, ensuring they're fluffy rather than flat. A touch of ground cinnamon adds warmth, complementing the oatmeal beautifully. Salt is essential to balance the sweetness and bring out the flavors. The star ingredient, old-fashioned rolled oats, adds chewiness and texture. Finally, the semisweet chocolate chips provide those irresistible pockets of melted chocolate.
These cookies are delightful on their own but can be elevated by serving warm with a scoop of vanilla ice cream. For a cozy treat, pair them with a glass of cold milk or a hot cup of chai tea to complement the cinnamon undertones.
Start by preheating your oven to 350°F (175°C) so it's ready when you are. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth and fluffy. This should take about 2-3 minutes with an electric mixer. Next, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, taking a moment to enjoy that wonderful aroma.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt. This ensures that the baking soda and spices are evenly distributed throughout the dough. Gradually add the dry ingredients to the creamed mixture, blending just until combined. Overmixing can lead to tough cookies, so aim for a gentle touch here.
Now, fold in the oats and chocolate chips using a spatula or wooden spoon. Make sure they're evenly distributed for consistent bites of chocolatey goodness. Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in your preheated oven for 10 to 12 minutes. You're looking for the edges to be golden brown while the centers remain soft. Once out of the oven, let the cookies cool on the baking sheets for about 5 minutes. This helps them set before you transfer them to wire racks to cool completely.
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