Hearty Italian Soup
Make this delicious hearty Italian soup with classic ingredients in just 32 minutes. Perfect comfort food with oats and chocolate chips for a satisfying treat.
Equipment
- measuring cups
- measuring spoons
- knife
- cutting board
- mixing bowl
- medium bowl
- large bowl
- hand mixer
- stand mixer
- whisk
- rubber spatula
- baking sheets
- parchment paper
- oven
- wire rack
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups old-fashioned rolled oats
Wet Ingredients
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup semisweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined.
- In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the room-temperature butter, granulated sugar, and brown sugar together on medium speed until the mixture is light, fluffy, and creamy, about 3 minutes.
- Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl with a rubber spatula.
- With the mixer on low speed, gradually add the flour mixture, mixing just until no dry streaks remain. Use the spatula to fold in the oats and chocolate chips until evenly distributed.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake one sheet at a time for 10 to 12 minutes, or until the edges are golden brown and the centers look just set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. They will firm up as they cool.