Thick and chewy, these soft old fashioned Oatmeal Cookies are bursting with cinnamon and gooey chocolate chip goodness
I think the whole world can agree that there is nothing better than an easy warm cookie that can be prepared in no time!
Even the most reluctant baker can make these easy-peasy Oatmeal Cookies
Traditional Oatmeal cookies contain raisins, which I love, but nobody else in my household likes so I added chocolate chips and chocolate chunks instead. These cookies taste amazing with these little bits of chocolate in every bite!
Many Oatmeal Cookies tend to be dry, but not this version. They are moist and tender!
Amazing homemade cookies fresh from the oven in about 30-minutes!Jump to Recipe
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One of the best things about these cookies is that they are made with basic baking ingredients
- All-Purpose Flour
- Baking Powder and Baking Soda – you’ll need both to get a little lift in these cookies
- Cinnamon – if you really love cinnamon you can use up to 2 teaspoons
- Salt – salt helps balance the sweetness in baked goods
- Unsalted Butter – if you only have salted butter go ahead and use it and skip the added salt in the dry ingredients
- Sugar and Dark Brown Sugar – the dark brown sugar really adds depth of flavor
- Vanilla Extract – use the good stuff or make your own vanilla, like we do!
- Old Fashioned Oats – be sure they are the old-fashioned type, not quick-cooking or steel-cut variety
- Mini Chocolate Chips and Chocolate Chunks – we like the variety in texture that both provide but any chip will do the trick!
How to make the best Oatmeal Chocolate Chip Cookies:
- Blend all of the dry ingredients together in a small bowl – flour, cinnamon, salt, baking soda, and baking powder
- In a mixing bowl cream the butter, sugar, and brown sugar together for about 3-minutes until smooth (photo 1 below). We use a Kitchen Aid stand mixer.
- Lightly beat the egg in a small bowl and then add to the sugar and butter mixture, along with the vanilla extract. Blend gently but do not overmix
- Add the flour mixture, gently mixing just until all streaks are gone (photo 2)
- Add the oatmeal and chocolate chips and again blend gently (photos 3 and 4)
- Cover the cookie dough and refrigerate for about 30-minutes (and up to 4 hours). This step is not 100% necessary but is highly recommended because the cold dough will hold its shape better in the oven
Baking the cookies:
- Preheat the oven to 350˚F
- Make sure the oven rack is in the center of the oven for best baking results
- Line a baking sheet with non-stick parchment paper. This is optional but makes for an easy clean up. If not using parchment paper do not grease the baking sheet
- Drop the dough, the size of a rounded Tablespoon or use a cookie scooper, onto the sheet pans
- Leave about 2-inches of space between the cookies because they will spread when baking
- Bake for 10-13 minutes. I always recommend checking the cookies at the 10-minute mark since every oven cooks differently. The cookies should be set and no longer shiny, but still soft
- Remove from the oven and let the cookies sit on the pan for 1 minute
- Move to a cooling rack to cool completely
Tips for Cookie Success:
- Chilling your dough always produces a taller more well-formed cookie
- Use room temperature eggs and slightly chilled butter
- Blending the egg separately before adding it to the dough helps prevent over blending the dough
- Use a variety of chocolate chips for a great look and added texture. We like the combo of chocolate chunks and mini chocolate chips.
- Always bake cookies on the center rack of the oven
How to store oatmeal cookies:
- Oatmeal cookies are best at room temperature. Keep sealed in an airtight container for up to 3 days
- The cookies can be frozen once cooled. Tightly seal and freeze for up to 3-months
- The uncooked dough can be frozen for 3-months. It’s easier to use if you pre-scoop the cookie dough rounds first, then freeze, and cook the frozen dough for about 15 minutes.
Looking for more easy dessert ideas?
We love a quick and easy dessert and here are some of our reader favorites:
- Double Chocolate Chip Cookies
- One Bowl Espresso Brownies
- 10-Minute Hot Fudge Sauce
- Chocolate Chip Skillet Cookie
Oatmeal Chocolate Chip Cookies
- ¾ cup all-purpose flour (4 ounces)
- 1 teaspoon cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 4 ounces butter, cool but not cold temperature
- ½ cup dark brown sugar, packed
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 egg, lightly beaten
- 1 ½ cups old fashioned oats
- ½ cup mini chocolate chips
- ¼ cup chocolate chunks (optional)
- Preheat the oven to 350˚F. Place oven rack in center of the oven
- Combine the flour, cinnamon, baking powder, baking soda, and salt, in a small bowl and set aside
- In a large mixing bowl (with a paddle attachment) cream the butter and both sugars for about 3 minutes until well blended.
- Add the beaten egg and vanilla extract. Gently blend. Do not overmix.
- Add the flour mixture and gently mix until all the streaks are gone and everything is well combined.
- Add the oats and chips. Gently combine until completely blended.
- Cover and chill the dough for about 30-minutes (and up to 4 hours). Optional but recommended.
- Drop by rounded Tablespoon, or use a cookie scooper, onto ungreased sheet pans. Cookies should be spaced about 2-inches apart because they will spread.(Line the sheet with parchment paper for easy clean up)
- Bake for 10-12 minutes. Remove pan from oven and let cookies rest on the pan for 1-minute. Remove from pan and cool completely on a cooling rack.
- This recipe can be doubled
- If you prefer, in place of the chocolate chips, add in raisins, craisins, dried cranberries, white chocolate chips, or butterscotch chips
- Blending the egg ahead of time helps avoid overmixing when combining the ingredients