Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup Unsalted Butter Softened
- 1 cup Light Brown Sugar Packed
- 1/2 cup White Sugar or Cane Sugar
- 2 Eggs
- 2 tsp Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 1/2 tsp Baking Soda
- 1-2 tsp Salt
- 3 cups Rolled Oats
- 1 cup Walnuts chopped (or any nuts/add-ins you prefer!)
- 3/4 cup Semi-Sweet Chocolate Chips or any chocolate chip flavours you prefer!
Instructions
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Preheat oven to 350 F. Line a baking sheet with parchment paper.
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In a large bowl using a stand mixer or hand mixer, cream together the butter, brown sugar, and white sugar until fluffy and lightened in colour.
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Beat in eggs one at a time, then stir in vanilla.
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In a smaller bowl, combine the flour, baking soda and salt. With a wooden spoon stir the dry mixture into the creamed mixture until just blended.
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Gently stir in the rolled oats and your selected add-ins.
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Using spoons or a cookie scoop drop by Tablespoonfuls onto the parchment paper baking sheet, evenly spaced apart.
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Bake for 12-16 minutes (depending on your oven), then allow cookies to cool on baking sheet for 5 minutes before transferring them onto a cooling rack. Enjoy!
Notes
I like to store my cookies at room temperature in ziplock bags (or tupperware containers) for about 7 days; that is, if they actually last that long and aren’t being inhaled as usual.
If I decide to double the recipe and end up with a bounty of cookies, these freeze VERY well. Freeze them in freezer-safe ziplock bags for up to 5 months! Woohoo!
They also taste excellent when they’re just barely thawed after being taken out of the freezer. Enjoy!