Even though it’s summer and the weather is amazing in Sweden right now, there have been days and evening with rain, thunder and storm. And what better way to chill at home than with an extremely delicious chocolate chip oatmeal cookie!!! Easy peasy, and totally delicious!
Here’s how you bake it!
- 216g unsalted butter, room temperature
- 200g brown sugar (mascavado sugar, lightly packed)
- 100g sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 230g flour
- 1 tsp baking powder
- A pinch of salt
- 285g oats (rolled oats preferably)
- 2 Cups chocolate chips or chopped chocolate ( I always use dark chocolate because I love above 75% but use whatever percentage you like!)
Beat butter in the bowl of a stand mixer (or using an electric beater) for about 30 seconds. Add sugars and beat until light and fluffy (pause to scrape down sides and bottom of bowl, if needed).
Add eggs, one at a time, beating until combined. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, & salt.
Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed.
Gradually stir in oats until completely combined and then stir in chocolate chips.
Chill dough in refrigerator for 30 minutes.
Preheat oven to 175C (350F) and prepare cookie sheets by lining with parchment paper.
Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2″ apart.
Bake for 12-13 (edges should be slightly browned, centers may still be slightly underbaked but shouldn’t be raw, they’ll bake completely as they cool).
Allow cookies to cool for 5-10 minutes on cookie sheet before transferring to cooling rack to cool completely.
And Voila! Enjoy!!!!!