Perfect Chewy Oatmeal Chocolate Chip Cookies
What makes an oatmeal chocolate chip cookie perfect? They're big, chewy, gooey, loaded with three types of chocolate chips, and sprinkled with sea salt.
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What makes an oatmeal chocolate chip cookie perfect? They're big, chewy, gooey, loaded with three types of chocolate chips, and sprinkled with sea salt.
8 ounces unsalted butter, melted
1 cup brown sugar
1/2 cup white sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/2 cups all purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon cinnamon
1 teaspoon salt
2 1/2 cups whole rolled oats
1 1/2 cups mixed chocolate chips (I used equal parts semisweet chips, miniature chips, and dark chocolate chunks)
1/4 cup cacao nibs
1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. Heat butter in a saucepan just until melted. Allow to cool for a couple of minutes.
3. In a large mixing bowl, whisk together sugars and melted butter. Add eggs and vanilla, whisking thoroughly until mixture is well combined and shiny-smooth.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, salt, and oats. Add to butter mixture and fold in gently with a spatula until almost combined. Fold in chocolate chips and cacao nibs.
5. Use a large 3 tablespoon spring-loaded scoop to scoop cookie dough onto prepared sheet pans, placing at least 2 inches apart.
6. Bake until cookies are brown and crispy around the edges but still very lightly gooey in the center, about 11-13 minutes.
