What is it about oatmeal cookies that’s so comforting? No matter what you throw in there, they’re just so chewy, warm and delightful. My recipe for oatmeal chocolate chip cookies check all these boxes!
I love the texture oats give cookies. Just a little crunch without being overpowering. The cinnamon really warms them up, and that brown sugar delivers the perfect chewiness. When I was testing this recipe (over, and over, and over…), my husband kept coming back just for the dough!
Let’s get into these cookies.
All-purpose flour – The base of these wonderful cookies.
Baking soda – Reacts with the acid in the brown sugar to do half the leavening job.
Baking powder – Takes care of the other half of the leavening to give us that lift!
Salt – Helps balance sweetness and enhances overall flavor.
Cinnamon – gives warmth and depth of flavor to these cookies. Don’t skip this!
Butter – Because it’s good, duh. Make sure the butter is NOT too soft. If it’s anything cooler than room temp (about 65°F), your cookies will turn into blobs.
Granulated sugar – Sweetens and helps give us some crunchy edges.
Brown sugar – Use light or dark. Provides the ret of the sweetness and chewiness.
Eggs – Binds this baby together. Make sure they are at room temp!
Vanilla – Yes, a tablespoon. You read that right.
Rolled oats – Do not substitute for quick-cook or instant oats. They are much finer and will bake like flour once mixed in.
Chocolate chips – I used semi-sweet, but use whatever you got!
Butter – As I mentioned before, it’s important that your butter is not too warm. Room temp is actually cooler than you think. I used to let my butter soften ALL THE WAY. Don’t be like me. It should still be cool to the touch, but easily indented with your finger.
Making Oatmeal Chocolate Chip Cookies
- Cream butter and sugars together – Make sure to scrape the bottom of the bowl and paddle attachment at some point. Be patient and let these guys get nice and fluffy.
- Add eggs & vanilla – Make sure the eggs are completely combined into the mix!
- Add flour mixture – You don’t want to over-mix here, so m
- ake sure you do just until combined and no streaks of flour are visible.
- Add oats and chocolate chips – You can continue doing this in the mixer or by hand. Make sure everything is evenly distributed.
These cookies can certainly be made smaller, but I like them on the bigger side. I have a medium sized cookie scoop, so I just put two scoops together and loosely form them into a ball. I don’t pack them in too tight, otherwise they would turn out pretty dense.
There’s a reason these are a classic combination. These cookies are just so good! You can mix anything else in with them, too! Dried fruit, nuts, different kinds of chocolate chips – just go for it! Give these a try, and show me how they turned out! Tag me on instagram @fg_bakes or hashtag #forgoodnessbakes!
Oatmeal Chocolate Chip CookiesCourse: COOKIES, DessertCuisine: AmericanDifficulty: Easy
These oatmeal chocolate chip cookies are a classic, and this recipe is so easy! These cookies come out big, chewy and warmth from the cinnamon and oats.
2 cups (240 g) all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
1¼ tsp. ground cinnamon
1 cup (2 sticks) unsalted butter, room temperature
1 cup (198 g) granulated sugar
1 cup (213 g) packed light or dark brown sugar
2 eggs, room temperature
1 tbsp. vanilla extract
3 cups (240 g) rolled oats*
1½ cups chocolate chips
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a medium ball, whisk flour, baking soda, baking powder, salt and cinnamon together. Set aside.
- Using a hand mixer or a stand mixer fitted with a paddle attachment, cream together both sugars and butter. Beat for about 2 minutes until light and fluffy. Add eggs and vanilla. Mix on medium until combined. Scrape down bowl
- Slowly add flour. Mix until just combined. Scrape the bottom of the bowl and make sure everything is thoroughly incorporated, but make sure not to overmix.
- Stir in oats and chocolate chips.
- Form into balls, about 3 tablespoons each and place on baking sheet 2 inches apart. Bake for 12-14 minutes. Let cool on baking sheet for 5 minutes before transferring to wire rack.
- Oats – Be sure to use rolled oats. Instant or quick cook oats will act more like flour when baked.
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