Oatmeal Chocolate Chip Cookies

Hello girls,

Today I came with one of my favorite cookies recipes. I found it on pinterest a while ago.

If you are a cookie monster like me, I guarantee you will love it! Now let's start with the ingredients.

You will need :

1  1/2 cup  All purpose floor

2 large eggs

1  1/8 Brown sugar

1 heaping cup Chocolate chips or chopped chocolate

2 tsp Baking soda

1 1/3 tbsp Cinnamon, ground

9/16 cup Granulated sugar

9 tbsp Butter, unsalted

2 tsp Baking soda

1 tsp Sea salt

1 tsp Vanilla extract

2 1/4 cups Rolled oats, old-fashioned

• 1. Preheat the oven to 325°F (163°C) with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.
• 2. Whisk together the flour, baking soda, cinnamon, salt, and oats in a medium bowl.
• 3. In the bowl of a stand mixer fitted with the paddle or in a large bowl with a handheld electric mixer, beat the butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 3 minutes. Add the vanilla, then beat in the eggs, 1 at a time, until smooth.
• 4. Add the flour mixture and stir gently with a wooden spoon to combine. Fold in the chocolate.
• 5. Scoop the dough by the heaping tablespoonful onto the baking sheets, leaving at least an inch of space between cookies as they spread quite a lot. Flatten each cookie slightly with the palm of your hand. (At this point, the cookies may be frozen until solid, about 30 minutes. Transfer them to a heavy-duty resealable plastic bag, separating layers with parchment, and toss in the freezer. If baking a cookie straight from the freezer, you may need to allow an extra few minutes in the oven.)
• 6. Bake the cookies until they are slightly puffed and golden brown, 12 to 15 minutes. The cookies will eventually deflate after initially puffing, and that’s okay—in fact, that’s to be expected. They may also still look a little raw in the center when you take them out of the oven but they will cool to the perfect consistency. Of course, if you prefer your cookies more crunchy than chewy, leave them in the oven until golden brown all over.
• 7. Let the cookies cool slightly. They’re chewy when warm, crunchy when cool. The cookies will keep in an airtight container at room temperature for about 1 week.