The best kind of chocolate chip cookie, chewy and crispy!
These are in fact my favourite cookies out there. They are so chewy from the oats but they’re still thin and crispy. Something about oatmeal chocolate chip cookies is just warm and comforting. I like adding a dash of cinnamon to mine to enhance that warm cozy deliciousness! Another way to level these up is using brown butter instead of just melted butter, or add in some tahini, as I say in every recipe!
These cookie dough balls freeze really well. This batch makes 12 big cookies or 24 small cookies, so I normally bake half the balls and freeze the other half for later! When baking the frozen ones, you don’t have to worry about letting them thaw or anything, just bake at 375 for 10-12 minutes. Definitely shape into balls before freezing though!
| Time: | 30 minutes | Serving size: | 16 cookies |
Ingredients:
- 1/2 c butter, melted
- 2/3 c brown sugar, packed
- 1/3 c granulated sugar
- 1 egg
- 2 tsp vanilla
- 1 c flour
- 1 c rolled oats
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 2/3 c chocolate chips (or measure with your heart, there are no rules for this!)
Directions:
- Preheat oven to 375
- Combine butter, both sugars, egg, and vanilla. Mix well until smooth and air bubbles are starting to form.
- Fold in flour, oats, baking soda, cinnamon and salt.
- Fold in chocolate chips.
- Roll into 2-3 tbsp-sized balls. Spread out evenly on baking sheet. Bake for 10-12 minutes, until edges are browned.
- Once you remove cookies from oven, tap tray on counter to flatten cookies, this helps make them all crackly.
- Let cool and enjoy 😊
Tips:
- Make it freezer friendly: Once you have made the cookie dough, shape into balls. Place the balls spread out on a plate and let sit in freezer at least 30 minutes. Once solid, transfer to a freezer-safe bag or container. Once you want to enjoy your cookies, bake at 350 for 8-12 minutes.
Bowlin' on a Budget 
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