Chewy Oatmeal Chocolate Chip Cookies

By peridot728

Ingredients

• 1 1 to cup regular butter, softened just to room temp (not too soft)
• 1 1 to cup regular butter, softened just to room temp (not too soft)
• 1 1 to cup regular butter, softened just to room temp (not too soft)
• 3/4 3/4 3/4 cup white sugar
• 3/4 3/4 3/4 cup white sugar
• 3/4 3/4 3/4 cup white sugar
• 1 1 1 cup packed light brown sugar
• 1 1 1 cup packed light brown sugar
• 1 1 1 cup packed light brown sugar
• 2 2 2 large eggs, room temp
• 2 2 2 large eggs, room temp
• 2 2 2 large eggs, room temp
• 1 1 1 TB vanilla extract
• 1 1 1 TB vanilla extract
• 1 1 1 TB vanilla extract
• 2 2 2 cups all purpose flour
• 2 2 2 cups all purpose flour
• 2 2 2 cups all purpose flour
• 1 1 1 tsp baking soda
• 1 1 1 tsp baking soda
• 1 1 1 tsp baking soda
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 1 1 1 tsp salt
• 3 3 3 tsp ground cinnamon
• 3 3 3 tsp ground cinnamon
• 3 3 3 tsp ground cinnamon
• 3 3 3 cups rolled old-fashioned oats (not quick-cooking)
• 3 3 3 cups rolled old-fashioned oats (not quick-cooking)
• 3 3 3 cups rolled old-fashioned oats (not quick-cooking)
• 1 1 bag 1 (12oz) bag semi-sweet chocolate morsels
• 1 1 bag 1 (12oz) bag semi-sweet chocolate morsels
• 1 1 bag 1 (12oz) bag semi-sweet chocolate morsels

Preparation

Step 1

In the large bowl of stand mixer, cream together room-temp butter with the white and brown sugars, until fluffy. Several minutes on medium-high should do it. Beat in eggs one at a time. Stir in vanilla.

In a separate bowl, sift together flour, baking soda, salt, and cinnamon. Stir the dry ingredients into the wet ingredients. Mix in the oats. Gently work in the chocolate morsels until incorporated. Dough may be thick and heavy.

Preheat oven to 350F, adjusting rack to lower-middle. Keep cookie dough in fridge while waiting for oven. Line cookie sheets with parchment paper. Drop rounded balls of cookie dough, about the size of a walnut, 2 inches apart on cookie sheet. Flatten each rounded ball to a 1/2 inch thick cookie.

Bake 8 minutes in preheated oven. Cookies will seem underdone, but remove them from oven. If you’re making much larger cookies, remove at 9 minutes. The key is not to overbake. They will set upon cooling. Allow cookies to cool on baking sheet 5 minutes and transfer to wire rack to finish cooling. Enjoy!

Source: Chew Out Loud, adapted from allrecipes

Note: If you want less salt, reduce to 1/2 tsp salt. Cookies stay soft and chewy for a couple of days in airtight container. They are best on the day they’re baked, but nobody complains about leftovers! Cookie dough can be wrapped up tightly and kept in fridge for up to a week.