A rich, chewy, and soft chocolate chip cookie made with toasted oatmeal! Perfect for snacking or even breakfast! I won’t judge!!
- 8 Tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup full-fat sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (or 1/2 teaspoon more of vanilla extract, instead)
- 1 and 1/2 cups all-purpose flour
- 3/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 and 3/4 cups regular rolled oats, toasted
- 1 and 1/2 cups semi-sweet chocolate chips
- Preheat oven to 350°
- Line 4 cookie sheets with parchment paper
- Spread the rolled oats in a thin layer on one of the lined cookie trays and bake for 8-10 minutes until golden brown. Remove from the oven and place on a wire rack to cool while preparing the rest of the ingredients.
- Combine the flour, salt, baking soda and cinnamon in a medium-size bowl. Whisk until combined. Set aside.
- Place the room temperature butter into a large mixing bowl along with the sugars and mix on medium speed until it is light in color and creamy. This step takes about 3-4 minutes. Scrape down the bowl.
- Add the eggs, one at a time, and mix about 30 seconds or until fully incorporated.
- Add the sour cream and extracts. Mix until fully incorporated and scrape the bowl once more.
- Add the flour mixture to the mixing bowl and mix on low speed until the flour just becomes incorporated. Don’t overmix the dough or the cookies will be tough.
- Add the toasted oats and chocolate chips and mix until combined into the dough. I used a stand mixer for this recipe; if you are using a hand-held mixer, you will want to stir the chocolate chips and oats into the dough using a wooden spoon. My hand mixer isn’t strong enough to sufficiently mix the chips and oats into the mixture.
- Scoop the dough using a 1 and 1/2 Tablespoon scoop. Scoop 12 cookies per sheet. Bake one sheet of cookies at a time
- Bake cookies 14-16 minutes (mine baked for 15 1/2 minutes but depending on your oven your cookies may bake for more or less time.
- Remove baked cookies from oven and place on a wire rack to cool for 10 minutes. After the cookies have cooled for 10 minutes, remove from the cookie sheet and place on the wire rack to cool completely.
- If you scoop the cookies larger or smaller than the 1 and 1/2 Tablespoons keep in mind, this will affect your bake time. Smaller cookies=less bake time. Larger cookies= more bake time.
- Did you forget to pull the butter out of the fridge but you still need a cookie now? Place a sheet of waxed paper on the counter and place a box grater on top. Grate the cold butter and dump it into the mixing bowl while you prepare the remaining ingredients. It will be soft by the time you are ready to mix the dough!
- If you don’t like almond extract feel free to substitute it with additional vanilla extract.
- If you prefer milk chocolate chips, they work just as well!
- Need to bring your eggs to room temperature quickly? Place them in a bowl and fill with hot (not scalding) water. Set aside while measuring remaining ingredients.
- Category: cookies
- Method: baked
- Cuisine: american
- Serving Size: 1 cookie
- Calories: 93
- Sugar: 6.4 grams
- Sodium: 24.6 mg
- Fat: 3.7 grams
- Saturated Fat: 2.2 grams
- Carbohydrates: 13.2 grams
- Fiber: 0.6 grams
- Protein: 1.5 grams
- Cholesterol: 19 mg