oatmeal chocolate chip cookies

dough balls

I've been making these cookies since my coffee-shop-baking days almost two years ago. The original recipe calls for raisins, but they're easily interchangeable with chocolate chips if you happen to have some anti-raisin friends. Every time I make these classic cookies they come out really well-- the proportions are perfect and the cookie is nice and chewy. Since the recipe is so simple, it's easy to make them on a whim and fill your house with the scent of freshly baked cookies.

cooling
oatmeal chocolate chip cookies

oatmeal chocolate chip cookies
adapted from smitten kitchen

1/2 cup butter
2/3 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 1/2 cups rolled oats
3/4 cup chocolate chips

Preheat the oven to 350°F. First cream the butter, then add the sugar, egg, and vanilla until well combined. Stir in the flour, baking soda, and spices until the dough begins to come together. Fold in the oats and chocolate chips. Place dough-balls at least two inches apart from one another on your baking sheet and bake for 10-12 minutes, or, until golden brown. Once they're out of the oven, let them sit on the baking rack for a few minutes before transferring them to a cooling rack. Enjoy with vanilla soy milk (or your beverage of choice)!