Oatmeal Chocolate Chip Cookies

Instructions

Preheat the oven to 325°F (163°C) with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cinnamon, salt, and oats.

In the bowl of a stand mixer fitted with the paddle or in a large bowl with a handheld electric mixer, beat the butter, brown sugar, and granulated sugar on high speed until light and fluffy, about 3 minutes. Add the vanilla and then beat in the eggs, 1 at a time, until smooth.

Add the flour mixture, grab a spoon, and gently stir until combined. Fold in the chocolate.

Scoop the dough by heaping tablespoonfuls onto the baking sheets, leaving at least an inch of space between cookies since they tend to spread quite a lot. Flatten each cookie slightly with the palm of your hand. (You can freeze them on the baking sheet until solid, about 30 minutes. Transfer them to a resealable plastic bag, separating layers with parchment, and toss in the freezer. If baking cookies straight from the freezer, you may need to allow an extra few minutes in the oven.)

Bake the cookies until they're slightly puffed and golden brown, 12 to 15 minutes. The cookies will eventually deflate after initially puffing, and that's okayin fact, that's to be expected. They may also still look a little raw in the center when you take them out of the oven but they will cool to the perfect consistency. If you prefer your cookies more crunchy than chewy, leave them in the oven until golden brown all over.

Let the cookies cool slightly on the baking sheet and then transfer to wire racks. They're chewy when warm, crunchy when cool. The cookies will keep in an airtight container at room temperature for about 1 week.

Dessert