Chewy Oatmeal Chocolate Chunk Cookies
As the self-proclaimed president of the chewy-cookie-fan club - these cookies win for THE best chewy texture!
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Servings: 18
Ingredients
- 1 cup butter, softened to room temp, but not melted
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1 tsp salt
- 3 cups quick oats
- 1 1/2 cups semi-sweet chocolate chunks
- optional, one cup of chopped nuts (walnuts, pecans, or macadamia nuts are all amazing!)
Instructions
- Preheat oven to 325° F and combine butter and sugars. Beat well until fluffy.
- Add eggs, one at a time, and mix just until combined.
- Add vanilla, salt, and oats and mix lightly.
- Sift (or whisk) the flour, and baking soda together so there are no lumps. Add the dry ingredients to the dough and mix gently but don’t overmix.
- Add the chocolate chips (and nuts if using) and fold them in.
- Scoop dough out using 1/4 cup measuring cups, and roll into balls. Lay six dough balls on a cookie sheet lined with parchment paper.
- Bake for 10 minutes or just until edges are set. Do not overbake! Remove from the oven and transfer to a cooling rack. Repeat with the rest of the dough.
- Very important and extremely controversial: for optimal chewiness, let cookies cool completely! If you’re less into chewiness and more into doughiness, then disregard my advice. But as the self-proclaimed president of the chewy-cookie-fan club, let them cool and the texture will only get better!