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Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies combine chewy oats with rich, melty chocolate chips to create a classic, satisfying treat loved by all ages.

Ingredients

  1. 1 cup (2 sticks) unsalted butter, softened
    1 cup packed brown sugar
    1/2 cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    1 1/2 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    3 cups old-fashioned rolled oats
    1 1/2 cups semisweet chocolate chips

Instructions

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

  1. In a large bowl, beat butter, brown sugar, and granulated sugar until creamy.
  2. Beat in eggs one at a time, then stir in vanilla extract.
  3. In another bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture.
  4. Stir in oats and chocolate chips until evenly distributed.
  5. Drop rounded tablespoons of dough onto prepared baking sheets, spacing about 2 inches apart.
  6. Bake for 10-12 minutes or until edges are golden but centers are still soft.
  7. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  1. Add chopped walnuts or pecans for extra crunch.
  2. Swap semisweet chips for dark or white chocolate for variety.
  3. Add cinnamon or nutmeg for warm, cozy flavors.
  4. Use gluten-free flour and oats for a gluten-free version.
  5. Store cookies in an airtight container at room temperature for up to 1 week.
  6. Freeze baked cookies or dough balls for up to 3 months.
  7. Warm cookies in the microwave for 10-15 seconds for a soft treat.
  8. Chill dough before baking to prevent spreading.
  9. Refrigerate dough up to 3 days or freeze for later use.

Nutrition

Find it online: https://thefamilycooking.com/oatmeal-chocolate-chip-cookies-2/