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OATMEAL CHOCOLATE CHUNK COOKIES



Ingredients
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1 cup (215 grams) brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cup (150 grams) all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (200 grams) old-fashioned oats
  • 1 cup (170 grams) semi-sweet or dark chocolate chunks or chips
Instructions

  1. Preheat oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone baking mat.
  2. In the bowl of stand mixer fitted with a paddle attachment, or in a bowl with a hand-held mixer, beat the butter and brown sugar together on high speed until pale and creamy, about 3-5 minutes. Scrape down the bowl and add the eggs one at a time, mixing after each. Mix in the vanilla.
  3. In a separate bowl combine the flour, cinnamon, baking soda, and salt. Add to the stand mixer and mix on low until incorporated. Add the oats and chocolate chunks and mix until just combined.
  4. Drop by rounded tablespoons onto the prepared sheet pan. I use a #4 (1 1/2 tablespoon) cookie scoop for regular cookies, and an ice cream scoop for large cookies (as seen here). Bake until edges just begin to turn brown, about 8-10 minutes for regular cookies, 10-12 minutes for large cookies.
  5. Let cool on the baking pan 5 minutes, then transfer to a wire rack to cool completely. Store cookies in an air-tight container at room temperature for up to 5 days.
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