Oatmeal Chocolate Chip Cookies

Oatmeal chocolate chip cookies are exactly what you need next to your cup of coffee: quick and easy to make, with no eggs at all, soft in the middle and crisp at the edges. Of course, you can use any kind of chocolate chips you like.

Ingredients for oatmeal chocolate chip cookies (about 12 large cookies)

• 120 g soft butter.
• 60 g white sugar (¼ cup).
• 120 g dark brown sugar (½ cup).
• 60 ml milk (¼ cup).
• 140 g all-purpose flour (1 cup).
• 180 g old-fashioned rolled oats (1¾ cups).
• ¼ teaspoon salt.
• ½ teaspoon baking soda.
• ¼ teaspoon cinnamon (optional).
• 130 g milk chocolate chips (or any other flavor).

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the soft butter, brown sugar and white sugar. Mix for about 5 minutes, until creamy. Add the milk and mix until combined (even if the mixture isn't smooth, it will come together once you add the dry ingredients).
2. In a wide bowl, combine the flour, oats, baking soda, cinnamon and salt. Mix well, add to the mixer bowl in 2 additions and mix briefly. Add the chocolate chips and mix again until they're worked in.
3. Transfer the dough to a bowl, cover with plastic wrap and chill for about 15 minutes.
4. Roll into balls of about 40 g each (if you make them smaller, the baking time is shorter), and arrange them, spaced apart, on a baking sheet lined with parchment paper (I put 6 cookies on each sheet).
5. Bake one sheet at a time, in an oven preheated to 350°F (180°C), for 12–14 minutes.
6. Let cool completely, then lift them off the sheet. Store the oatmeal chocolate chip cookies in an airtight container at room temperature.