My Best Chewy And Crispy Oatmeal Chocolate Chip Cookie Recipe
By Michelle Lopez · hummingbirdhigh.com
50 minMakes 20 cookies
Chewy-centered, crispy-edged oatmeal cookies with dark chocolate chunks and warm spice.
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| prepPreheat oven to 350°F / 175°C | ||||||||
| prepLine two half sheet pans with parchment paper | ||||||||
| 160 g all-purpose flour | Whisk flour, cinnamon, baking soda & salt | Add dry ingredients, beat until just combined | Add oats, beat until combined | Add chocolate, beat until evenly distributed, ~1 min | Scoop dough into balls, 3 inches apart on pans | Bake 350°F / 175°C, 15 min per batch | Cool on pan 20 min until firm | |
| 1 ½ teaspoons ground cinnamon | ||||||||
| 1 ½ teaspoons baking soda | ||||||||
| ¾ teaspoon kosher salt | ||||||||
| 170 g unsalted butter, at room temperature | Cream butter & sugars until light & fluffy, 2–3 min | Beat in egg & vanilla until combined | ||||||
| 142 g tightly packed light or dark brown sugar | ||||||||
| 67 g granulated sugar | ||||||||
| 1 large egg, at room temperature | ||||||||
| 1 ½ teaspoons pure vanilla extract | ||||||||
| 174 g old-fashioned rolled oats | ||||||||
| 227 g dark chocolate (60–70% cocoa), chopped into ½- to 1-inch pieces | ||||||||
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