🍫 Soft and Chewy Oatmeal Chocolate Chip Cookies

Here’s a recipe for Soft and Chewy Oatmeal Chocolate Chip Cookies — a comforting, bakery-style treat that’s crispy on the edges and gooey in the center. 🍪

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🍫 Soft and Chewy Oatmeal Chocolate Chip Cookies

Prep Time: 15 minutes
Chill Time: 30 minutes (optional, but recommended)
Cook Time: 10–12 minutes
Servings: About 24 cookies

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📝 Ingredients:

• 1 cup unsalted butter, softened
• 1 cup light brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1½ tsp vanilla extract
• 1½ cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon (optional)
• ½ tsp salt
• 3 cups old-fashioned rolled oats
• 1½ cups semi-sweet chocolate chips
• ½ cup chopped walnuts or pecans (optional)

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👩‍🍳 Instructions:

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each. Stir in vanilla.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
5. Gradually add dry ingredients to wet ingredients. Stir in oats, chocolate chips, and nuts (if using).
6. For thicker cookies, chill the dough for at least 30 minutes.
7. Scoop dough (about 2 tbsp per cookie) onto prepared baking sheet. Leave room between each cookie.
8. Bake 10–12 minutes, or until the edges are golden brown and the centers are set but soft.
9. Let cool on baking sheet for 5 minutes, then transfer to wire rack.

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✅ Tips:

• Use room-temperature butter for better creaming.
• Chilling helps prevent spreading and gives a chewier texture.
• For extra gooey centers, pull them out when they look just slightly underbaked.

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❄️ Storage & Freezing:

• Store in an airtight container at room temperature for up to 1 week.
• Freeze baked cookies or raw cookie dough balls for up to 3 months. Bake from frozen, adding 1–2 minutes to baking time.