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The Best Chewy Chocolate Chip Oatmeal Cookiees

These cookies are soft, chewy with a crisp edge. Your family will rave over them!
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes

Ingredients
  

  • 1 cup unsalted butter, at room temperature
  • 1 cup dark brown sugar
  • ⅓ cup granulated organic cane sugar
  • 2 large free range brown eggs
  • 1 tbsp vanilla
  • 1½ cup all purpose organic flour
  • ¾ tsp salt
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp ground cardamom or ground ginger
  • 3 cups rolled oats (not instant!)
  • 2 cups chocolate chips

Instructions
 

  • Preheat the oven to 350ºF  and line two cookies sheets (love these non-toxic ones!) with parchment paper or silicone baking mats.
  • In the bowl of your stand mixer, beat butter in a large bowl until creamy. Add in granulated sugar and brown sugar and continue beating on medium speed for 3 minutes, or until fluffy. Beat in eggs, one at a time, until fully incorporated, last add in vanilla extract.
  • In a small bowl, whisk together the flour, salt, baking soda, cinnamon, nutmeg and cardamom. Set mixer on low speed, and beat flour mixture into the butter mixture. Remove bowl from your stand mixer and gently stir in oats and chocolate chips, being careful to not overmix.
  • Spoon out dough using this 1 inch scoop  onto your prepared cookie sheets, leaving at least 2 inches between each cookie.
  • Bake until cookie edges turn golden brown, about 9 to 13 minutes. Centers will still be quite soft, but they will firm up as the cookies cool. Cool completely on a wire rack. Enjoy!