Chewy Oatmeal Chocolate Chip Cookies

Dr. Sweetpea has been asking me to bake some Oatmeal Chocolate Chip cookies for the last couple of days. I decided to try a different recipe today to see if it will be better than my go to recipe. I'm super glad I did because these cookies are chewier than the cookies that I've baked for Dr. Sweetpea in the past. In fact, I think this recipe will now be my new go to recipe whenever Dr. Sweetpea requests Oatmeal Chocolate Chip Cookies.

Chewy Oatmeal Chocolate Chip Cookies

(Source: Averie Cooks)

1 large egg

1/2 cup unsalted butter (1 stick)

1/2 cup light brown sugar, packed

1/4 cup granulated sugar

1 tablespoon vanilla extract

1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)

3/4 cup all-purpose flour

1/2 to 1 teaspoon cinnamon, added to taste

1/2 teaspoon baking soda

pinch salt, optional and to taste

1 heaping cup semi-sweet chocolate chips

1/2 cup raisins or nuts, optional and to taste

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.

Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.

Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.

Using your hands, form dough balls that are approximately the size of golf balls. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.

Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 8-9 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't -overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.

Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.