Which type of oatmeal cookie do you prefer?
S o f t and c h e w y
Light and crispy
I’m a soft and chewy gal myself, but yesterday I was in desperate need of a batch of great big, giant oatmeal chocolate-chip cookies that were both chewy on the inside and crispy on the edges.
What I love about this recipe?
- 1. Cinnamon
- 2. Nutmeg
- 3. A conservative amount of butter. (Less butter = healthier cookies = I can eat more. Right?)
So if you have a big cookie craving or just a lonely cup of coffee begging for a friend, these giant oatmeal chocolate-chip cookies will surely hit the spot!
These cookies also accept all raisins, nuts, chips or nothing at all!
*Careful! Cookies will be very soft when they first come out of the oven but will firm up after they have cooled.
How do you like YOUR oatmeal cookies?
Be inspired by many other cookie recipes by following me on Pinterest!
- 1 1/2 c rolled oats
- 1/2 c flour
- 1 t cinnamon
- 1/8 t fresh-ground nutmeg
- 1/2 t salt
- 1/2 t baking soda
- 1/2 c brown sugar
- 1/4 cup granulated sugar
- 6 T butter, room temperature
- 1 large egg, room temperature
- 1 t vanilla
- 3/4 c semi-sweet chocolate chips, raisins, pecans, cranberries–whatever you want
- Preheat the oven to 350 degrees.
- Whisk together the oats, flour, salt, baking soda, cinnamon and nutmeg.
- In a separate bowl, beat the butter and both sugars together until light and fluffy, about 3 minutes. Scrape down bowl and add the egg and vanilla. Mix until combined.
- Add the oat/flour mixture, just until combined. Fold in the chocolate chips.
- Bake, 2 inches apart on a parchment-lined baking sheet, for 12 minutes or until lightly browned.
- Allow to cookies to cool a few minutes on the cookie sheet before transferring to racks.