Ingredients:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 3 cups old-fashioned rolled oats
- 1 ½ cups chocolate chips or chopped chocolate
- Optional: ½ tsp cinnamon and/or ½ cup chopped walnuts or pecans
👩🍳 Instructions:
1. Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper or silicone baking mats.
2. Cream the Butters & Sugars
- In a large bowl, beat together butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
3. Add Eggs & Vanilla
- Mix in the eggs, one at a time.
- Stir in vanilla extract.
4. Combine Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and optional cinnamon.
- Gradually mix into the wet ingredients.
5. Fold in the Oats & Chocolate
- Stir in the oats, then fold in the chocolate chips (and nuts if using).
6. Chill (Optional but Recommended)
- For thicker cookies, chill the dough in the fridge for 30–60 minutes.
7. Scoop & Bake
- Scoop dough into 1.5-inch balls (about 2 tbsp each).
- Place on prepared baking sheets 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers look slightly soft.
8. Cool
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
💡 Tips:
- For extra gooey cookies, press a few extra chocolate chips on top right after baking.
- Store in an airtight container at room temp for up to 5 days—or freeze for later!
- Want a toasted marshmallow twist? Press in mini marshmallows for a s’mores vibe 🔥
