Oatmeal Dark Chocolate Chip Cookies
These scrumptious dark chocolate oatmeal cookies have a crispy exterior and a gooey, soft center that makes each bite perfectly balanced! These taste even better warm with a cold glass of milk fresh out the oven!
Ingredients
- 2 sticks unsalted butter melted
- 1 tbsp pure vanilla extract
- pinch salt
- pinch cinnamon
- 2 large eggs room temperature
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups all-purpose flour
- 3/4 cup quick oats add 1/4 cup more if dough is too sticky
- 1 cup dark chocolate chips
- 1/2 cup pecans chopped
- 3/4 cup light brown sugar
- 3/4 cup white sugar
Instructions
- First, melt the butter then let it cool completely before mixing in both the white and brown sugar with the vanilla extract. Cream with a hand mixer for about 3 minutes until mixture becomes light and airy.
- Next, add in your room temperature eggs. Beat on medium-low speed until smooth and well combined.
- Add in the flour, pinch of salt, cinnamon, baking soda, baking powder, and oats. Combine on low speed until the dry ingredients are incorporated into the cookie dough.
- Lastly, fold in the chocolate chips and pecans by hand or with a spatula if the mixture becomes too thick for your mixer. Do this until just well combined.
- Using a large cookie scoop or a tablespoon, shape the cookies into a ball and place on a lined baking sheet with parchment paper. For larger cookies, press the palm of your hand on each ball until they are evenly flattened.
- Bake at 375 degrees Fahrenheit for 8-10 minutes or until edges are set. (For extra soft cookies, take out at 8-9 minute mark!) Let cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm!