Description
This classic Oatmeal Chocolate Chip Cookie recipe yields soft, chewy cookies packed with hearty oats and rich semisweet chocolate chips. Perfect for a comforting dessert or snack, these cookies blend the subtle warmth of cinnamon with the satisfying texture of old-fashioned oats, creating an irresistible treat that’s easy to make from scratch.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Add-ins
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined. This helps incorporate air and adds to the cookie’s texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar mixture, beating well after each addition to fully incorporate them. Then stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Add Oats and Chocolate Chips: Stir in the old-fashioned rolled oats and semisweet chocolate chips until they are evenly distributed throughout the dough.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are golden and the centers have set but remain slightly soft for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely to room temperature.
Notes
- For chewier cookies, slightly underbake them and let them finish setting on the baking sheet.
- Optional additions such as chopped nuts or dried fruit can be included for extra texture and flavor.
