Name: Oatmeal Chocolate Chip Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Ingredients: 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))

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!

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Ingredients needed:

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
Egg
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

sugar, brown sugar and butter combined — Cream butter and sugars

batter with flour cinnamon mixture — Cream butter and sugars

batter with chocolate chips added — Blend in Oatmeal

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.

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5 from 5 votes