Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened but not melty (the way you wish you were on a first date)
- 1 cup packed brown sugar (dark or light, I don’t judge)
- 1/2 cup granulated sugar (the white stuff, not the powdered stuff – learn from my mistakes)
- 2 large eggs, room temperature (forget to take them out early? Run them under warm water for a minute – another life lesson learned the hard way)
- 2 teaspoons alcohol-free vanilla extract or vanilla bean paste (the real stuff, please – this is no time for imitation)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda (not baking powder – there’s a difference, as I discovered after the Great Cookie Pancake Disaster of 2017)
- 1 teaspoon cinnamon (the secret weapon)
- 1/2 teaspoon salt (table salt works, but sea salt is fancy)
- 3 cups old-fashioned rolled oats (not quick oats – these give the best texture)
- 1 1/2 cups halal-certified semi-sweet chocolate chips (or chunks, or chopped chocolate bars – whatever chocolate you have that you haven’t already enjoyed)
- 1 cup chopped walnuts or pecans (optional, but highly recommended unless you have a nut allergy, in which case, please don’t)
Instructions
- Preheat your oven to 350°F (175°C). This is the step I always forget until I’ve already made the dough. Learn from my mistakes.
- Line baking sheets with parchment paper. You can use non-stick spray instead, but parchment paper makes you feel like you know what you’re doing, and sometimes that’s half the battle.
- In a large bowl, cream together the butter and sugars until fluffy. This should take about 2-3 minutes with an electric mixer, or about 5-7 minutes with a wooden spoon and plenty of determination. The mixture should be lighter in color and texture than when you started.
- Add eggs one at a time, beating well after each addition. If you drop some eggshell in there, don’t panic. Use a larger piece of the shell to scoop it out – eggshells are magnetically attracted to each other. It’s science.
- Stir in the vanilla extract. Take a moment to inhale deeply here. Doesn’t that smell like everything’s going to be okay? That’s what we’re going for.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Yes, you really do need a separate bowl. I’ve tried to skip this step. The cookies know. They always know.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix unless you want tough cookies, and life is tough enough already.
- Fold in the oats, chocolate chips, and nuts (if using). “Fold” is just a fancy way of saying “stir gently.” Use a rubber spatula and a folding motion, like you’re tucking the chocolate chips into a tiny oat bed. This is also when I usually sample the dough, for quality control purposes only, of course.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. If you’re feeling fancy, use an ice cream scoop for uniform cookies. If you’re feeling like me at 2 AM, use a spoon and your best judgment.
- Bake for 10-12 minutes, or until the edges are golden but the centers still look slightly underdone. This is crucial. They’ll continue cooking on the baking sheet after you take them out. Trust the process, even when it feels wrong. (There’s a life lesson in there somewhere.)
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Or eat them warm and risk burning the roof of your mouth because patience has never been your strong suit. I speak from experience.
- Store in an airtight container for up to 5 days. As if they’ll last that long.
Nutrition
- Calories: 180
- Sodium: 80mg
- Protein: 2g
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