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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Soft and Chewy Oatmeal Chocolate Chip Cookies Recipe

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This recipe for Soft and Chewy Oatmeal Chocolate Chip Cookies, by , is from The Puhalsky Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Dawn Puhalsky


1 cup all-purpose flour
tsp ground cinnamon
tsp. baking soda
tsp. salt
cup unsalted butter, softened to room temperature
cup brown sugar
cup sugar
1 large egg (room temperature)
1 tsp. vanilla extract
1 cups old fashioned rolled oats
1 cup semisweet chocolate chips

1. Preheat oven to 350. Line (2) large baking sheets with parchment paper or
baking mats and set aside.
2. In a medium-sized mixing bowl, whisk together the flour, cinnamon, baking soda,
and salt. Set aside.
3. In a separate large mixing bowl using an electric mixer, cream together the butter,
brown sugar, and sugar for about 1-2 minutes or until well combined. Mix in the
egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
Slowly add the dry ingredients to the wet ingredients and mix on low speed until
just combined. Mix in the oats, then the chocolate chips until just combined.
Cover tightly and refrigerate for at least 30 minutes.
4. Using a 1.5-2 Tbsp. cookie scoop, scoop the dough onto the prepared baking
sheets, making sure to leave a little room between each one. Bake in separate
batched (keep the other batch of cookie dough in the refrigerator while the first
batch bakes) at 350 for10-13 minutes or until the tops of the cookies are set.
5. Remove from the oven and cool on the baking sheet for 5-10 minutes, then
transfer to a wire rack to cool completely.




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