Now, add the egg and vanilla extract to the butter mixture, and mix until fully combined. Gradually stir in the dry ingredients from your medium bowl. The batter will start to get thick, which is what you want! Once the dry ingredients are incorporated, fold in the chocolate chips and nuts (if you’re using them). I love to use semi-sweet chocolate chips for that perfect melty bite!
Next, line your baking sheet with parchment paper (if you’re using it). Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the baking sheet, leaving space between each cookie for them to spread. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden. The enticing smell of the cookies will fill your kitchen and make it hard to wait!
Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This cooling period helps the cookies firm up a bit. I usually enjoy one (or two!) while they’re still warm, when the chocolate is gooey and the oats are perfectly chewy.
Pro Tips for Best Results
One of my best tips for these cookies is to ensure that all your ingredients are at room temperature before you start mixing. I tested this recipe using cold ingredients, and the cookies just didn’t have that delightful texture I was aiming for! Room temperature butter and eggs help in creating that fluffy batter.
Another great tip is to not overmix the dough once you add the dry ingredients. I’ve learned this the hard way! When I mixed for too long, the cookies turned out a little more dense rather than chewy. Just mix until you see no floury bits, and then gently fold in the chocolate chips.
Lastly, take note of your oven’s temperature. Ovens can often have hot spots, so rotating the baking sheet halfway through can help ensure even baking. I usually set a timer and turn the tray around when there are about 5 minutes left. This simple trick has saved me from unevenly baked cookies!
Common Mistakes to Avoid
One common mistake I’ve made is using quick oats instead of rolled oats. While quick oats might seem convenient, they don’t provide the same chewy texture that rolled oats do. The cookies turned out more mushy than I would have liked—so I stuck with rolled oats for that satisfying bite! (See the next page below to continue…)