1 cup softened butter
1 1/2 cups packed brown sugar
2 tbsp vanilla
2 1/4 cups flour
1/2 tsp baking soda
1 tbsp cinnamon
1 cup oats
1/2 cup chocolate chips/chunks
Preheat oven to 350 F.
Cream butter sugar.
Add egg and vanilla.
Incorporate 1 cup flour, soda, salt, and cinnamon. Then add the remaining 1 1/4 cups.
Fold in oats and chocolate chips.
Refrigerate dough for 1 hour.
Make dough balls and set them on a cookie sheet.
Bake for 13 minutes.
Make sure that the butter is soft, not melted. Melting your butter will result in a much wetter dough and your cookies may flatten out too much.
Refrigerate for thicker cookies
Refrigerating the dough will re-solidify the butter and make the cookies thicker. If you want a thinner, crispier cookie, skip the refrigeration.
Want even more oats?
Add an extra 1/2 cup of oats if you really want more. Look at the pictures of my cookies to decide if they look oaty enough for you.
Baked goods are often high in sugar, fat, and carbs. As someone who bakes often, I have to watch how much I eat. I love to eat. I do. I also love to have a healthy body. That being said, I appreciate when a recipe states a calorie count. So I've decided to provide that for you.
Total calories: 4,247
Divide that by how many cookies you made. I made 20, so each cookie is 212 calories. I did not include the chocolate chips/chunks in this calculation, because calories vary depending on what you use, so check the nutrition label on whatever you use.
The cookie dough with the chocolate (I used chunks of a dark chocolate bar).
The cookies should have a brown ring around their edges when they're ready to come out of the oven.
Eat them warm!
These cookies are a simple classic. There's something so cozy about oatmeal cookies. I like them best with chocolate chips, but the most iconic oatmeal cookie has raisins. They're amazing hot out of the oven, when the chocolate is still melty. Enjoy!