Yes, of course! Actually, this recipe is for oatmeal raisin cookies. I use chocolate chips instead, because, well, nobody in my house likes raisins. 🤷 You can also add chopped walnuts or pecans.
Butter
Be sure it's softened before using! This will give your batter its creamy consistency. Need to soften it quickly? Here are a few tips.
Old Fashion or Quick Cooking Oats?
Honestly, you can use either. If you use the old fashion variety, you can pulse them a bit in your food processor to grind them up a bit.
Why Do I Have to Refrigerate my Dough?
Refrigerating the dough will help your cookies from spreading. It will also give you a fluffier texture in your cookies. Refrigerate it for about two hours or pop it in the freezer for 45 minutes.
In a bowl, whisk together the flour, oats, salt, baking soda, and ground cinnamon. Set aside.
In a mixing bowl, beat the butter and sugar together until creamy. Add in the egg and vanilla and beat to combine.
Gradually add in the flour mixture, scraping down the sides of the bowl as you mix until combined. Gently stir in the chocolate chips.
Place the dough in the freezer for 1 hour, or in the refrigerator for 2 hours to chill.
Once ready, preheat your oven to 375 degrees and line a flat-rimmed baking sheet with parchment paper or silicone baking mats.
Scoop the cold dough by the tablespoon and shape into roughly 1-inch balls. Place them on the baking sheet, leaving about 2 inches of space in between each cookie.
Bake for 10 to 12 minutes. (If baking straight from the freezer, add an additional 2 minutes of bake time.)
Let the cookies sit on the hot baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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