Chewy oatmeal chocolate chip cookies—what could be more perfect? I’ve been working on this recipe for a while
now. I’m posting it tonight as my friend Ally, completely unsolicited, claimed they are the best she’s ever had and well, praise like that from her is a true compliment.
Not a fan of oatmeal cookies? Well, here’s a tip use whole oats and under bake the cookies—they will be perfectly soft and chewy. Enjoy. If you make these, let me know what you think. Comments are always welcome.
Preheat oven to 375. Makes 4 dozen 2-inch cookies
1 c. unsalted butter (softened)
3/4 c. brown sugar (dark)
1/2 c. sugar
1 egg (room temperature)
1/2 tsp. vanilla extract
1 tsp. almond extract
1 c. flour (unsifted)
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. chili powder
3 c. whole oats (uncooked)
12 ounces of bittersweet chocolate chips
In a small bowl, mix flour, baking soda, salt, cinnamon, nutmeg, chili powder, and allspice. Set aside.
Using a mixer on medium, cream together the softened butter and the sugars until light and fluffy (3 minutes), scrapping down the edges a few times. Add in the vanilla, almond, and egg. Slowly add the flour mixture to the wet ingredients. Once well-mixed, stir in the oats and then the chocolate chips.
Using a cookie scoop, drop rounded balls onto pans lined with parchment paper. For soft, chewy cookies bake for 8-9 minutes. For harder cookies, bake for 10-12 minutes. Allow the cookies to cool on the cookie sheet for at least 2 minutes before moving the cookies onto a cooling rack. Seal in covered container.