Oatmeal Chocolate Chip Cookies
Perfectly soft and chewy, our oatmeal cookies made with Prairie Farms butter have become a staple in the kitchen.
Servings 20
Ingredients:
- 1 ⅓ cups All-Purpose Flour
- ¾ tsp Baking Soda
- 1 tsp Cinnamon
- 1/4 tsp Kosher Salt
- ¾ cup Unsalted Butter melted and cooled
- ¾ cup Brown Sugar
- ½ cup Granulated Sugar
- 1 tbsp Honey
- 1 tbsp Vanilla Extract
- 1 Egg
- 1 ¾ cup Old-Fashioned Oats
- 1 cup Semi-sweet Chocolate Chips
- 1/2 cup Walnuts chopped, optional
Directions:
- In a small bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, beat together the melted butter, brown sugar, and granulated sugar. Add honey, vanilla, and egg, Beat until smooth.
- Turn the mixer down to low and slowly beat in the flour mixture until almost combined.
- Add the oats and beat on medium speed until combined. Fold in chocolate chips and chopped walnuts.
- Form the dough into balls, using about 3 tbsp of batter for each. Set on a plate and cover with clingfilm. Refrigerate for at least 2 hours.
- When you're ready to bake, preheat the oven to 350ºF. Line a baking sheet with parchment paper and place cookies at least 2 inches apart.
- Bake for 12-14 minutes, until the tops of the cookies look almost set. Allow to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
This cookie dough is excellent for freezing ahead of time. Evenly space the dough balls onto a plate and freeze. Once frozen, store them in an airtight container. When ready to bake, remove from the freezer and bake according to instructions.
Store baked cookies in an airtight container for up to 3 days.
