I’m always on the hunt for a thick and hearty Oatmeal cookie recipe. I never thought I would make a thin, flat, and chewy Oatmeal cookie on purpose…I try to avoid those ones.
It’s just not how I like my cookies. I like them thick and soft, full of texture and flavor.
But I just might have changed my mind about that…
These Chewy Oatmeal Chocolate Chip Cookies are definitely thin, with a little bit of crispiness on the edges, but still soft and chewy in the center. And I am pretty much in love with them. Ate about six for lunch the other day.
Oh, and Happy Halloween!
Chewy Oatmeal Chocolate Chip Cookies
1 cup butter, softened
1 cup packed light brown sugar
1/2 cup white sugar
2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
3 cups quick-cooking oats
1 cup chopped walnuts (optional–I left these out)
1 cup semisweet or milk chocolate chips
Preheat the oven to 325 degrees
In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto baking sheets lined with parchment paper.
Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.