This is one of my favorite oatmeal cookie recipes. In a short time, the cookies become slightly crispy on the outside but remain perfectly soft on the inside. In today's version I added in some chocolate chunks, but you can add in raisins, butterscotch chips or any other of your favorite add-ins. You are going to love this cookie for its texture and flexibility. It is a staple that can be transformed into so many different varieties.
Recipe yields 24 cookies
1/2 cup unsalted butter
1/2 cup granulated sugar
3/4 cup dark brown sugar
2 tsp vanilla extract
1 tsp baking soda
1 2/3 cups old fashioned oats
3/4 cup all purpose flour
1 cup chocolate chunks
In the bowl of your KitchenAid stand mixer with the paddle attachment, combine butter and sugars until soft and smooth.
Add in your egg and vanilla extract and mix well until fully combined.
Mix in the baking soda, flour and oats. Adding a little bit to the bowl at a time.
Add in your chocolate chunks and incorporate into the mixture with a spoon. Cover the bowl with saran wrap and refrigerate for 2 hours to stiffen up the dough and help your cookies to rise better. While the dough is in the fridge, preheat the oven to 325 degrees.
Using a small cookie scoop, place balls of dough onto a parchment paper lined baking sheet.
Place cookies in the oven and bake for 10 minutes or until lightly browned around the edges.
Allow cookies to rest on the baking sheet for 2-3 minutes before transferring them to a wire cooling rack. The middles will be very soft, so be careful during the transfer so that they do not break apart. As the cookies cool, they will become slightly crispy on the outside. Once cooled, serve and enjoy! If your like me and can't wait, enjoy right away!