Prep: 15 mins
Cook: 12 mins
Chill: 20 mins
Total: 47 mins
Servings: 24 servings
Yield: 24 cookies
A few tweaks to the average chocolate chip cookie recipe make these cookies taste a bit heartier and nuttier, thanks to ingredients such as old-fashioned rolled oats and cinnamon, which contributes a hint of spicy sweetness without overwhelming the taste. As with most traditional oatmeal cookies, these are a bit chewy while still remaining pleasantly soft. The bits of chocolate add richness and creamy texture that make these cookies delightfully irresistible. Although raisins or other dried fruits in cookies are a hotly debated topic, you could easily substitute half the chocolate chips for raisins to satisfy those who enjoy it. Chopped nuts is another great add-in, too. Just be sure not to overload your cookie with extra ingredients, or you could risk a dry cookie.
One important note for this cookie recipe, and all baking, is to make sure you are measuring flour correctly. Make sure not to overbake these cookies. They should be set on the edges and puffy in the center, it’s better to just slightly underbake them than risk overbaking and drying them out. Chilling the dough is ideal for this recipe, but if you’re short on time you can skip this step and go right to baking. Just watch the cookies closely, they may need 1 to 2 minutes less in the oven. This is also a great recipe to make gluten-free. Simply substitute the all-purpose flour for Gluten Free 1-to-1 flour. The Gluten-Free version may need 1 to 2 minutes longer in the oven.
«These cookies are soft, chewy, and full of oatmeal and chocolate chips. I love oatmeal chocolate chip cookies and think they are underrated, so I hope these cookies will bring oatmeal chocolate chip cookies to the top of the cookie ranking list! Be sure to not over bake these so they stay nice and soft!» — Tracy Wilk
A Note From Our Recipe Tester
Ingredients
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1/2 cup (4-ounces) unsalted butter, room temperature
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3/4 cup packed light brown sugar
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2 large eggs
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2 teaspoons pure vanilla extract
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1 1/4 cups all-purpose flour
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1/2 teaspoon baking soda
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1 1/2 cups rolled oats
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1 teaspoon salt
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1 cup semisweet chocolate chips
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1-2 teaspoon ground cinnamon
Steps to Make It
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Gather the ingredients.
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In a stand mixer fitted with the paddle attachment or using a handheld mixer, cream the butter and sugar together until light and creamy, about 2 minutes.
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Add the eggs and vanilla and mix continue to mix until well combined, about 45 seconds.
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Add the flour, baking soda, rolled oats, ground cinnamon and salt. Mix on low speed until well combined, scraping down the bowl occasionally.
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Fold in the chocolate chips.
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Cover and refrigerate the dough for at least 20 minutes.
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Meanwhile, position 2 racks in the upper and lower third of the oven and heat to 350 F. Line two large baking sheets with parchment paper.
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Using a medium cookie scoop, arrange the dough on the prepared baking sheets about 1 1/2 inches apart.
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Bake until slightly puffed and set with slightly golden brown edges, 10 to 12 minutes.
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Remove from the oven and let the cookies cool on the baking sheets for about 10 minutes.
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Then transfer to a cooling rack to cool completely.
Recipe Variations
- Substitute half the chocolate chips for raisins or other dried fruit.
- Add in 1/2 cup toasted, chopped nuts in addition to the chocolate chips. Be careful not to add too much, or it can dry out the cookies.
- Make it Gluten Free: Switch the all-purpose flour for Gluten Free 1-to-1 flour. The cookies might need 1 to 2 minutes longer in the oven for this version.
Make Ahead
Make this cookie dough ahead. Store it in the refrigerator covered tightly for up to a day before baking. Let the dough come to room temperature before baking.
How to Store
Store these cookies in an airtight container at room temperature for up to five days. To bring them back to life, pop them in the microwave for 5 to 10 seconds, and they'll taste as if they've just come out of the oven.
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Amount per serving | |
| Calories | 111 |
| % Daily Value* | |
| Total Fat 3g | 4% |
| Saturated Fat 2g | 9% |
| Cholesterol 17mg | 6% |
| Sodium 123mg | 5% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 1g | 4% |
| Total Sugars 10g | |
| Protein 2g | |
| Vitamin C 0mg | 0% |
| Calcium 15mg | 1% |
| Iron 1mg | 5% |
| Potassium 67mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
