Description
Deliciously chewy oatmeal chocolate chip cookies with a perfect balance of cinnamon spice, sweet semi-sweet chocolate chips, and hearty rolled oats. These classic cookies offer a comforting texture and rich flavor, ideal for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (2 sticks), softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Add-ins
- 2 cups rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter with the brown sugar and granulated sugar until the mixture is creamy and smooth, creating a light base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Stir in the vanilla extract to infuse flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to distribute the leavening and spices evenly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the butter and sugar mixture, stirring gently until just combined to avoid overmixing, which could toughen the cookies.
- Fold in Oats and Chocolate Chips: Gently fold the rolled oats and semi-sweet chocolate chips into the dough, ensuring an even spread of texture and sweetness.
- Scoop Dough onto Baking Sheets: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers appear set but still soft, ensuring a chewy texture.
- Cool the Cookies: Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely, which helps them firm up nicely before serving.
Notes
- Use rolled oats for better texture; instant oats can make cookies too soft.
- For chewier cookies, slightly underbake and allow residual heat to finish baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing the dough balls before baking can help control spread and improve texture.
- Substitute semi-sweet chocolate chips with dark chocolate or nuts to vary flavor.
