Oatmeal Chocolate Chip Cookies

This was a very tasty Oatmeal Chocolate Chip Cookie recipe that I made and we all enjoyed recently! They're very classic in flavor and texture. You can mix / match the chocolate chips you use (I almost used half toffee bits and kind of wish I had - it would have added a nice flavor variation)!

They're chewy and chock full of chocolate in each bite! They keep well in a tupperware for about 3 - 4 days on the counter. 

Oatmeal Chocolate Chip Cookies

Makes: 2 dozen

Ingredients
1 cup all-purpose flour 
1/2 tsp baking soda 
1/2 tsp salt 
1/2 cup unsalted butter room temperature
1/3 cup granulated sugar 
2/3 cup light-brown sugar, packed
2 tsp pure vanilla extract 
1 large egg
1 1/2 cups rolled oats 
1 cup semisweet chocolate chips 

Directions

1. Combine dry ingredients in a medium bowl: flour, baking soda, and salt. Whisk to combine and set aside.
2. In the bowl of a stand mixer, combine the softened butter with both sugars. Blend on medium to med-high speed for a couple minutes, until lightened in color and well combined. Reduce speed to low. Add in vanilla, and egg. Mix just until combined.
3. Slowly add in the dry ingredients (on low speed).
4. Add in the oats and allow to blend briefly.
5. Add in chocolate chips and mix briefly.
6. Remove bowl from the mixer and finish blending in by hand if needed.
7. Chill dough for an hour.
8. Preheat oven to 375 degrees.
9. Line 2 baking trays with a silpat and form 24 dough balls (about 2 TBS per cookie).
10. Bake, 1 baking tray at a time, for 9 - 10 minutes, until edges are lightly browned (centers will still be soft).
11. Allow to cool on the baking sheet for a few minutes, or until firm enough to move to cooling rack to complete cooling.

Recipe adapted from Preppy Kitchen