Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookies

INGREDIENTS:

2 large eggs
1 cup unsalted butter
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 tablespoons vanilla extract
3 cups old-fashioned whole rolled oats (not instant or quick cook)
1 1/2 cup all-purpose flour
1/2 teaspoon cinnamon, added to taste
1 teaspoon baking soda
1 tsp salt, to taste
2 cups semi-sweet chocolate chips
1 cup raisins or nuts, optional and to taste (I don't usually add them, the oats give the cookies a nice nutty flavor)

DIRECTIONS:

To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and mix on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and mix on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. (I use my small cookie scoop and I do two scoops for the large cookies.)
Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
Preheat oven to 350 F, line a baking sheet with a Silpat, parchment paper, or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 12 minutes (for soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for at least 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.
Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months.

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