Made with plenty of butter and old-fashioned rolled oats, these oatmeal cookies are chewy in the middle and crispy on the outside. Full of warm flavors like cinnamon and vanilla, each bite is loaded with oats and bitter-sweet bursts of chocolate.
*makes about 20 cookies
- 190 g flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 230 g salted butter, at room temperature
- 180 g dark brown sugar
- 80 g granulated sugar
- 2 eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 240 g rolled oats
- 150 g dark chocolate, chopped
- In a medium sized bowl, whisk the flour, cinnamon, baking soda, and salt. Set aside.
- Add the butter to a large bowl and beat using an electric mixer until light and creamy. Add the brown sugar and granulated sugar and cream together for 5 minutes, until pale.
- Add in the eggs and vanilla and mix until combined.
- Add the dry ingredients to the wet ingredients and mix on low until combined.
- With a rubber spatula, mix in the oats and chopped chocolate.
- Cover the bowl with plastic wrap and chill the dough for at least 2 hours or up to 3 days in the refrigerator.
- Preheat oven to 180°C. Line a baking sheet with parchment paper.
- Use an ice-cream scoop, scoop the cookie dough and place 3 inches apart on the parchment paper. Bake for 12-13 minutes or until the edges look golden.
- Remove from the oven and allow cookies to cool completely on the baking sheet.