Crunchy and Soft Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter
- 1/2 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 1/4 cup whole wheat flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup old fashioned oatmeal
- 1 12 oz. package semi-sweet chocolate chips A 12 oz. package equals about 2 cups.
Notes
Preheat the oven to 350.
Soften the butter. Either leave at room temperature until soft, or put in the microwave on defrost until soft. Try not to melt it, but if you do, your cookies will still be delicious, though they might look a little flat.
Cream the butter, brown sugar, and white sugar with a mixer until light and fluffy.
Add the egg and vanilla and beat for a minute until combined.
Add the flour, baking soda (make sure there are no lumps,) salt, cinnamon, and oatmeal, and stir until combined. The dough should be very stiff.
Add the chocolate chips and stir until combined.
Get out three baking sheets. I like to use silicone mats on mine. You can also use parchment paper, or nothing. Either way, you don't need to grease the baking sheets.
Use a 2Tbs/1oz cookie or ice cream scoop to measure out equal portions of dough. If you don't have one, just measure about 2 Tablespoons of dough per cookie and shape it into a ball. I like to scoop the dough with my ice cream scoop and press the dough into the scoop using the side of the bowl. Then drop the dough onto the cookie sheet. Place the dough balls about 3 inches apart. You should have about three dozen dough balls.
Bake for about 13-15 minutes. Check the cookies at 13 minutes and look carefully at the edges of the cookies. If the edges are light golden brown, they're done! If not, bake for two more minutes.
Let the cookies rest on the pan on a hot pad or cooling rack for about five minutes. Then use a spatula to remove them from the pan onto a cooling rack.