I have been on a mission to come up with the perfect combination of crunchy edges and chewy centers. Finally, SUCCESS! If you want more crunch, use the flat bottom of a cup and gently press down before baking. If you want more chew, don’t flatten before putting in the oven. Both versions are a home-run and I think it’s safe to say my search for the perfect oatmeal chocolate chip cookie is over.
1 ¼ c. all-purpose flour
3 cups rolled oats
1 t. kosher salt
1 t. baking soda
1 t. ground cinnamon
1 c. butter, softened
¾ c. packed brown sugar
½ c. granulated sugar
¼ c. maple syrup
1 large egg
1 t. vanilla extract or paste
1 c. semisweet chocolate chips or chunks
- Preheat oven to 375 f.
- In a medium bowl whisk together flour, oats, salt, baking soda, and cinnamon. (If you are using unsalted butter, add a generous pinch of kosher salt to the bowl.)
- In a large bowl cream together butter, brown sugar, granulated sugar, maple syrup, egg and vanilla until thoroughly combined and smooth.
- Fold in the dry ingredients until combined well.
- Fold in the chocolate chips until evenly distributed.
- Scoop cookie dough onto parchment paper or silpat lined cookie sheet and flatten gently with the back of a spoon or flat bottomed cup. leave about 2” between each cookie. (you can make these whatever size you like)
- Bake on a parchment paper or silpat lined cookie sheet for 8-10 minutes or until the edges start to look golden brown.
- Remove from the oven and let cool for a couple minutes, then transfer cookies to a wire rack to complete cooling. Enjoy warm or let cool completely before transferring to an airtight container.
Component in Action
-make ice cream sandwiches!
-add 1 cup of your favorite nuts (chopped)