Toasted Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are chewy, gooey, toasty, and full of nostalgia.
Ingredients
Toasted Oats
- 3 cups old-fashioned/rolled oats
- ½ teaspoon brown sugar
- ½ teaspoon cinnamon
- dash nutmeg
Cookies
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup white sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 3 cups toasted oats
- 1 ½ cups all-purpose flour
- 2 cups semi-sweet chocolate chips
Instructions
Toasted Oats
- Pre-heat oven to 350°F.
- Line a large rimmed baking sheet with parchment paper.
- Mix all of the toasted oat ingredients on the parchment paper, then spread it out into an even layer.
- Toast oats for 5 minutes.
Cookies
- Cream together butter and sugars for ~3 minutes in a bowl or the bowl of a mixer, until smooth.
- Mix in the eggs, one at a time, then vanilla, salt, and baking soda.
- Once well mixed, pour the oats into the bowl and fold them in.
- Add the flour, mixing just until combined.
- Fold in the chocolate chips gently.
- Cover the dough with plastic wrap or an environmentally friendly alternative and place in the refrigerator for 1 hour.
- Gently roll the dough into 2 tablespoon size balls and space them about 2 inches apart on your parchment lined baking sheet. If you make the cookies in two batches be sure to put the dough back in the fridge until you're ready for the next batch.
- Bake for 12-14 minutes, until the cookies are lightly browned on the edges.
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