Easy Brown Sugar Oatmeal Cookies. Soft and Chewy. One Bowl. No Raisins. (Unless you want them!)
1/2 cup (1 stick)butter, melted and cooled slightly(4 ounces/ 113 grams)
1largeegg(about 2 ounces/ 57 grams, out of shell)
3/4cupsfirmly packed brown sugar(6 ounces/ 170 grams)
1cupall-purpose flour(4 3/4 ounces/ 135 grams)
1 1/2cupsquick or old fashioned oats, uncooked5 1/4 ounces/ 148 grams)
1cupchocolate chips(6 ounces/ 170)
Preheat oven. Adjust oven rack to middle position and heat oven to 350 degrees F. Line two baking sheets with parchment paper.
Make the dough. Whisk together melted butter and egg until smooth. Add brown sugar and vanilla extract. Whisk until smooth. Mixture will look like caramel sauce. Add flour, cinnamon, baking soda, and salt. Switch to a wooden spoon and stir until you don't see any streaks of flour. Add the oats and chocolate chips. Mix until combined.
Bake. Drop dough, about two tablespoons each, onto one of the prepared baking sheets. Space dough about one inch apart. These don't spread much. Bake until set, about 12 minutes.
Cool. Remove the pan from the oven and allow the cookies to cool on the pan for minutes. (While they cook, bake the remaining dough on the second baking sheet.) Transfer cookies to a wire rack and allow to cool completely.
Store. Keep the cookies covered on the counter for up to four days or freeze for up to three months. To freeze cookies: place in a freezer container and separate layers with a piece of wax or parchment paper. Thaw overnight on the counter.