Description
These chewy oatmeal chocolate chip cookies are packed with oats, melty chocolate chips, and a hint of cinnamon for the perfect balance of texture and flavor. Great for snacks or dessert!
Ingredients
Scale
For the Crust:
- For dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- For wet ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- For mix-ins:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2. In a medium bowl, whisk together flour, baking soda, salt, and cinnamon (dry ingredients). Set aside.
- 3. In a large bowl, beat softened butter, granulated sugar, and brown sugar until creamy (about 2-3 minutes).
- 4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
- 5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- 6. Fold in oats and chocolate chips until evenly distributed.
- 7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- 8. Bake for 10-12 minutes, or until edges are golden but centers are still soft.
- 9. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
For crispier cookies, bake an extra 1-2 minutes. Store in an airtight container for up to 5 days or freeze dough balls for future baking.