Oatmeal cookies, when done properly - and I mean, soft, chubby, and not overly baked - are my choice. The cheesiness, delicious texture, oatmeal, and chocolate all make it my best classic ever and the best new favorite. I like this base because the cookies are soft, chubby, and delicious enough without being too thick, dry, or cakey. If you like raisins in your oatmeal cookies, add a handful If you don't want a big batch, this recipe makes 11-12 cookies. However, it can be easily doubled.
Image Source - Google | Image by - prettysimplesweet

Material

  •  1 large egg
  •  1/2 cup unsalted butter, softened at room temperature (1 stick)
  •  1/2 cup brown sugar, packed
  •  1/4 cup sugar
  •  1 tablespoon vanilla extract
  •  1 1/2 cups old fashioned whole rolled oats (not instant or quick-cooking)
  •  3/4 cup all-purpose flour
  •  1/2 to 1 teaspoon cinnamon, add to taste
  •  1/2 teaspoon baking soda
  •  The pinch salt option is crispy and tasty
  •  1 cup semi-sweet chocolate chips
  •  1/2 cup raisins or almonds, alfalfa and to taste

Instructions

Step 1
Go to the bowl of the stand mixer fitted with a spatula. (Or a large mixing bowl and electric mixer) Combine eggs, butter, sugar, vanilla and beat at medium-high speed for about 4 minutes until creamy and well mixed.

Step 2
Stop the cake around the bowl and add the oats, flour, cinnamon, baking soda, extra salt and beat together at low speed for about 1 minute.

Step 3
Stop scraping the parts around the bowl and add the chocolate chips, raisins, or extra nuts, and beat together at low speed for about 30 seconds.

Step 4
Using a large 1/4 cup cookie scoop or your hand makes about 11 equal-sized bata, roll into balls and flatten slightly IP tip - place a few chocolate chips on top of each stack. Strategically take the chip from the bottom and place it on top.

Step 5
Stack on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours to 5 days. Do not bake with un-crushed bata, as the cookies will bake thin, fluffy, and spread easily.

Step 6
Preheat oven to 350F. Apply to a baking sheet lined with sealant or spray with a cooking spray. Place the pile of flour on a baking sheet, at least 2 inches away (I bake 8 cookies per sheet) and bake for about 11 minutes (for super soft cookies for more cooked cookies) or until the edges are set and not baked. Until. Just set it up even if it’s not fully ripe, dull, and glossy in the middle. Don't overdo it. Cookies will cool as they cool. Allow the cookies to cool on a baking sheet for 10 minutes before serving. Let it cool on the baking sheet and do not use the rack.

Step 7
Cookies are baked in the freezer at room temperature for up to 1 week or up to 6 months. Alternatively, unbaked cookies can be stored in an airtight container in the refrigerator for 5 days or a few months, so bake the cookies as needed and store the rest of the flour for baking in the fridge. Please. When needed in the future.