Oatmeal Chocolate Chip Cookies

Ingredients:

• 1 cup of rolled oats

• 1 2/3 cup of AP flour

• 1/2 tsp of baking soda

• 3/4 cup of white sugar

• 1/2 cup of brown sugar

• 1 tsp of kosher salt

• 1/2 tsp of cinnamon

• 2 eggs

• 1 1/2 tsp of vanilla extract

• 1 3/4 sticks of butter (14 tbsp, so essentially 2 sticks of butter); melted

• 2 (generous) cups of semi sweet chocolate chips

Preheat your oven to 375F and line two baking sheets with parchment paper.

In a smaller bowl, mix together the flour, oats and baking soda and set aside.

In your large bowl, mix your white and brown sugars, salt and cinnamon. I like to use a wooden spoon for this, make sure the entire sugar mixture is well incorporated. you don’t want any lumps, just a fine sand-like texture.

Add your eggs in, one at a time, mixing well. Add in the vanilla extract and mix again. Pour in half of the melted butter, mix, add the rest of the butter and mix again. It will take about a minute or two to stir this all together so that the butter isn’t seemingly separate from the sugar mixture.

Pour half of the oat and flour mixture into the big bowl and stir. Pour the other half of the oat and flour mix and stir again. Once the full batter is made, fold in your chocolate chips.

Cover your bowl with plastic wrap and refrigerate for 30 minutes to an hour. Of course, you can refrigerate the dough for longer (or even freeze it), but the cold dough will help your cookies not spread out when they bake.

Bake for about 10-12 minutes. The larger you make your cookies, the more time they will need. I like to make large spoonful sized cookies and cook them for 12 minutes.

Let cool completely before moving to a cooling rack or eating (they will fall apart).