Chocolate Chips and Cinnamon Oatmeal Cookies
3 bowls, 2 whisks, ice cream scoop (optional), baking sheet, parchment paper
- ⅛ cup unsalted butter
- ⅛ cup light brown sugar
- ⅛ cup sugar
- ⅛ egg
- ⅛ tsp vanilla extract
- 2 bowls
Preheat oven to 350 degrees. In a bowl, mix together the butter, brown sugar, white sugar, egg, and vanilla extract until smooth and creamy.
- ⅛ cup flour
- ⅛ tsp baking soda
- ⅛ tsp ground cinnamon
- ⅛ tsp salt
- ⅛ cups rolled oats
- ⅛ cup semi-sweet chocolate chip
In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Add the dry ingredients to the butter mixture. Blend until everything is combined. Stir in the oats and chocolate chips.
- ice cream scoop (optional)
- baking sheet
- parchment paper
Cover the dough and place it in the fridge to chill for at least 30 minutes. Line a large baking sheet with a Silpat baking mat or a parchment paper. Scoop the dough into a round ball using an ice cream scoop or your hands, and place on the baking sheet. Leave about 2 inches between each ball.
Bake in the oven for 13 minutes and remove cookies when they are golden at the edges, but still moist in the center. Let the cookies sit on the baking sheet for at least five minutes before