Chocolate Chip Oatmeal Cookies

My first un-assisted cookie success! I'm sooooo happy!!!!

My entire life, every cookie that I've baked on my own has turned out bad. Usually, the texture is more like a cake than a cookie. And usually, I'm attempting to make chocolate chip cookies.

Well, this time I decided to tackle a different type of cookie, hoping to get better results. Oatmeal raisin is classic, right? But I still wanted my chocolate, so I made oatmeal chocolate chip cookies instead. It was a brilliant idea if I do say so myself, haha.

I used an oatmeal raisin recipe from Smitten Kitchen but substituted chocolate chips for raisins. It turned out soft and chewy and wonderful. Maybe I can tackle regular chocolate chip cookies next!

Adapted from Smitten Kitchen
Ingredients:
- 1 stick of unsalted butter, softened
- 2/3 cup of light brown sugar
- 1 egg
- 1/2 teaspoon of vanilla extract
- 3/4 cup of all-purpose flour (I used bread flour because that's all I had in the house, and it still turned out well)
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of salt
- 1 1/2 cups of rolled oats
- 3/4 cup of chocolate chips

Directions:
- Cream the butter, brown sugar, egg and vanilla together in a bowl.
- Add the flour, baking soda, cinnamon and salt to the butter/sugar mixture.
- Fold in the oatmeal and chocolate chips.
- Scoop the cookies onto a lined cookie sheet, giving them plenty of space to spread, and stick them in the fridge (or freezer if you're impatient) until they're cool.
- Bake them in a 350 degree oven for 10-12 minutes. I found that they actually need more like 15 because they started off cold. Basically, you want the edges to be slightly brown and the middle to be slightly undercooked.
- Remove them from the oven and let them cool in the pan for a few minutes, then transfer them to a cooling rack to finish cooling.
- Dip them in some cold milk and indulge!