This Autumn weather is already making me want to hibernate. However, I’ve been pushing myself to go out for walks to enjoy what this season brings. And, let’s be honest, getting cozy at home afterwards feels even better after coming inside from the cooler air. The perfect dessert for this kind of weather? Oatmeal Chocolate Chip Cookies!

When I gave my partner a cookie that was fresh out of the oven, it was evident that I will be making these cookies from Avery Cooks again and again. His reaction to a cookie was quite unexpected but once I took a bite, I understood why. They’re simply an inviting kind of cookie, which is perfect for the colder months or any moment a bit of comfort is needed.

Oatmeal Chocolate Chip Cookies

Ingredients

1 large egg
1/2 cup unsalted butter, softened to room temp (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups Old-Fashioned Whole Rolled Oats (Do not us instant or quick cook)
3/4 cup All-Purpose Flour
1/2 tsp Baking Soda
Salt, optional and to taste
1 cup semi-sweet Chocolate Chips
1/2 cup Raisins or Nuts, optional

Instructions

Preheat oven to 350F, line a baking sheet with a mat/parchment paper, or spray with cooking spray.
In a mixing bowl (or bowl of a stand mixer with the paddle attachment) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes. I simply used arm power to mix them and they turned out great, so it depends on if you want a mini workout or not.
Take a break from mixing to scrape down the sides of the bowl. Add the oats, flour, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
If you want to wait to bake them, you may place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours, up to 5 days. Note: The recipe I followed said not to skip this step even if baking them right away but… I did and they turned out great regardless. They weren’t “puffy” but the taste was great (which is all I cared about).
Place dough mounds on baking sheet, spaced at least 2 inches apart (I baked 9 cookies per sheet).
Bake for about 11 minutes if softer cookies are desired. Cook a tad longer for more well-done cookies. You may also bake them until the edges have set and tops have just set. Even if they seem slightly undercooked (less brown, and obviously soft in the center), don’t overbake them. The cookies will firm up as they cool.
Allow cookies to cool without removing them from the baking sheet. I placed the baking sheet on a cooling rack for approximately 10 minutes.