Soft and Chewy Oatmeal Chocolate Chip Cookies

 

Made with old-fashioned oats, butter, and brown sugar, these Oatmeal Chocolate Chip Cookies are gloriously soft and chewy. Sometimes called a 'slow bend cookie', these sweet treats are much softer than traditional oatmeal cookies, with a heartier texture than ones typically made with quick cooking oats, which I find are perfect for making a delectable crumble topping for fruit crisps. 

Soft and Chewy Oatmeal Chocolate Chip Cookies

Makes about 60 cookies

Recipe courtesy of Sally's Baking Adduction

1 1/2 cups/188g all-purpose flour 

1 tsp ground cinnamon 

1 tsp baking soda
1 tsp salt
1 cup/230g unsalted butter, softened to room temperature
1 cup/200g) packed light or dark brown sugar
1/2 cup (100g) granulated sugar
2 large eggs, at room temperature
2 tsp pure vanilla extract
3 cups/240g old-fashioned whole rolled oats
1 3/4 cups semi-sweet chocolate chips


Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl, then set aside. Using a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the brown sugar and granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the eggs and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.

Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and chocolate chips. The dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator, which helps prevent the cookies from overspreading. Although, if chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats, and set aside. Using a cookie scoop, about 1 tablespoon of dough per cookie, place the dough 3 inches apart on the baking sheets. Bake for 11 minutes or until lightly browned on the sides. The centres will look very soft. 

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, you could press a few more chocolate chips into the tops for extra pizzazz. Cookies stay fresh covered at room temperature for up to 1 week.