When you add oats to a cookie, it becomes totally healthy.
Or am I having one of my delusional moments again?
Though with 3 cups of oats in these Chewy Oatmeal Chocolate Chip Cookies, they could almost double as a granola bar!
That settles it….I’m still calling them “healthy”. So please, don’t burst my bubble.
Chewy Oatmeal Chocolate Chip Cookies
Adapted from Quaker Oats via Bakergirl
Makes approximately 20 cookies
1/2 cup (1 stick) + 6 tablespoons butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon, optional
3 cups rolled oats
1 cup chocolate chips
Preheat oven to 350°F. Lightly grease two cookie sheets and set aside.
Beat butter, sugar, and brown sugar together on medium speed until smooth and creamy. Add eggs and vanilla and mix until well combined.
In a separate bowl, mix together the flour, baking soda, salt, and cinnamon, then add to the butter mixture and beat until combined. Stir in oats and chocolate chips.
Scoop dough into rounded tablespoons and place on baking sheets about 2 inches apart. Lightly press down to flatten each dough ball. Bake for 9-11 minutes, or until done (these won’t look done at first glance, they’ll have a gooey, dough-y looking centers that sets when they’re cooling, so I baked mine until they were crispy & brown around the edges. You can always poke them with a toothpick if you want to be sure). Cool 1 minute on cookie sheets; remove to wire rack and allow to cool completely.