These are the BEST chocolate chip cookies with two secret ingredients—orange extract and cinnamon! Bet you can’t eat just one.
1 large egg
1/2 cup unsalted butter, softened to room temp (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
1 teaspoon orange extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick-cooking)
3/4 cup all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
¼ teaspoon salt
1 1/3 cup semi-sweet chocolate chips
3/4 cup coarsely chopped walnuts or pecans, optional
In a large mixing bowl, use an electric mixer to combine the egg, butter, sugars, vanilla, and orange extract, beating on medium-high speed until creamed. Add the oats, flour, cinnamon, baking soda, and salt, and beat on low speed until just combined. Then, add the chocolate chips and nuts and beat on low speed just until incorporated.
Using a large spoon, form approximately 12 equal-sized mounds of dough, roll into balls, and flatten slightly. Place cookies on a large plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours. Do not bake with un-chilled dough as cookies will spread too thin.
Preheat oven to 350 degrees and lightly spray a cooking sheet with cooking spray. Place dough mounds on sheet, spaced at least 2 inches apart. Bake for about 12-14 minutes or until edges have set. Do not overbake. They will firm up as they cool.
Allow cookies to cool on baking sheet for about 15 minutes before removing from the sheet. Store covered at room temperature for up to a week.