These Chewy Chocolate Oat Delight Cookies are a delightful twist on the classic oatmeal chocolate chip cookie, offering a perfect balance of chewiness and sweetness.
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Using parchment paper makes cleanup easier and prevents cookies from sticking.
In a mixing bowl, whisk together the flour, salt, and baking soda. Set aside.
Sifting the dry ingredients ensures even distribution and prevents lumps.
In another bowl, beat the butter, granulated sugar, brown sugar, and vanilla extract until creamy.
Ensure the butter is at room temperature for easier mixing.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Adding eggs one at a time helps maintain the mixture's emulsion.
Gradually mix in the dry ingredients until just combined.
Avoid overmixing to keep the cookies tender.
Stir in the oats and chocolate chips until evenly distributed.
Fold gently to avoid breaking the chocolate chips.
Drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Use a cookie scoop for uniform sizes.
Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a cooling rack.
Cooling on the sheet helps the cookies set and prevents breakage.
Serve the cookies warm or store them in an airtight container for later enjoyment.
Warm cookies can be paired with a scoop of vanilla ice cream for a delightful dessert.
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