Name: Oatmeal Chocolate Chip Cookies (Soft and Chewy)
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 115 g (1/2 cup) unsalted butter, softened; 100 g (1/2 cup) light brown sugar; 50 g (1/4 cup) granulated sugar; 1 egg, room temperature; 1 1/2 teaspoons vanilla extract; 120 g (3/4 cup) rolled oats; 130 g (1 cup) all-purpose flour; 1 teaspoon baking soda; 2 pinches sea salt; 150 g (1 cup) chocolate chips

Description

Soft and chewy oatmeal chocolate chip cookies with crisp edges, made with rolled oats and plenty of chocolate chips (about 12 to 14 cookies).

Ingredients

115 g (1/2 cup) unsalted butter, softened
100 g (1/2 cup) light brown sugar
50 g (1/4 cup) granulated sugar
1 egg, room temperature
1 1/2 teaspoons vanilla extract
120 g (3/4 cup) rolled oats
130 g (1 cup) all-purpose flour
1 teaspoon baking soda
2 pinches sea salt
150 g (1 cup) chocolate chips

Instructions

Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
In a large bowl, mix the softened butter with the brown sugar and granulated sugar using an electric mixer on medium speed for about 2 to 3 minutes until smooth and creamy.
Add the egg and vanilla extract, then mix again until fully incorporated.
Add the rolled oats, flour, baking soda, and sea salt, then mix with a spatula just until a soft and slightly sticky dough forms.
Stir in the chocolate chips until evenly distributed. If the dough feels too sticky, chill it in the refrigerator for about 30 minutes.
Scoop dough balls using an ice cream scoop or your hands and place them on the prepared baking sheet, spacing them about 5 cm apart.
Bake for 12 to 14 minutes until the edges are lightly golden and the centers are still soft.
Let the cookies cool on the baking sheet before transferring them to a wire rack to cool completely