Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are reminiscent of bake shop cookies! Crispy on the outside, and chewy on the inside, full of milk chocolate chips! Perfect for dunking in a cup of tea or a tall glass of milk.
Ingredients
- ½ cup butter at room temperature
- 1 cup packed brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cup all purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup rolled oats not quick or instant
- 1 cup milk chocolate chips
Instructions
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper or non-stick baking mats
- In the bowl of electric mixer cream the butter, brown sugar and white sugar on med-high until light and fluffy (about 2 minutes). Beat in the egg and the vanilla
- In a separate bowl whisk together flour, cornstarch, baking soda and salt
- Add the dry ingredients to the butter/sugar mixture, mixing on low just until combined
- Stir in the chocolate chips
- Drop dough by heaping tablespoons full onto the prepared baking sheets, leaving about 2 inches between each for spread. Do not press down.
- Bake, on sheet at a time, for 10-12 minutes just until edges are beginning to turn golden. Do not over-bake. Cookies will appear soft when first out of the oven.
- Cool on baking sheet about 3 minutes before transferring to a wire cooling rack to cool completely
Notes
Store in an airtight container for about 3 days, or freeze for up to a month.
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