Soft And Chewy Oatmeal Cookies

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Whenever I ask my nephew if he is hungry and what does he want to eat, half the time his reply will be cookies. Who doesn't like them anyway? They are pretty simple to make, easy to store, and almost always gone after you take them out of the oven. Let us not forget that the house smells good too.

Oatmeal cookie is probably one of my favorites. I especially like the soft and chewy type. This recipe I am going to share does need some chilling time to prevent too much spreading while baking. The wait is worth it, I promise.

If you are like me who isn't a fan of too sweet of a cookie, you can use a mixture of bittersweet chunks of chocolate and semi-sweet chocolate chips. I add walnuts instead of raisins. You can add and omit whatever you want as they are that flexible, just use the same amount. The cookie base doesn't need to change.



YOU WILL NEED:
1 cup butter, softened
1 cup brown sugar
¼ cup granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla
1 ½ cups all purpose flour
1 teaspoon baking soda
1 ½ teaspoon ground cinnamon
½ teaspoon salt
3 cups whole rolled oats
1 cup chocolate chips
½ cup walnuts

HOW TO PREPARE:
  1. Preheat the oven to 350°F.
  2. Cream the butter, brown sugar, and granulated sugar. Add eggs and vanilla and mix until combined. Set aside.
  3. In another bowl, whisk together the all purpose flour, baking soda, ground cinnamon, and salt. Add to the wet ingredients.
  4. Fold in the oats, chocolate chips, and walnuts.
  5. Chill for 30 minutes to an hour.
  6. Spoon about 2 tablespoons of dough and roll into balls or use an ice cream scooper as the dough can be a bit sticky. Bake for 13 - 15 minutes until the edges are light brown while the center might appear soft and underbaked. Remove from the oven and let it cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

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