Description
Deliciously chewy oatmeal chocolate chip cookies with a perfect blend of cinnamon and semi-sweet chocolate chips, offering a classic treat that’s easy to prepare and perfect for sharing.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Mix-ins
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
- Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which should take about 2-3 minutes. This creates a smooth base for your cookies.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Then stir in the vanilla extract to add a rich flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon. This evenly distributes the leavening and spices throughout the dough.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain tender cookies.
- Add oats and chocolate chips: Fold in the rolled oats and semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough for the perfect chewy texture and sweet bursts.
- Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading during baking.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes. Remove when the edges are golden brown but the centers still look soft for chewy cookies, or bake closer to 12 minutes for a firmer texture.
- Cool the cookies: Let the cookies cool on the baking sheets for a few minutes to set before transferring them to wire racks to cool completely, preventing breakage.
Notes
- For chewier cookies, bake for 10 minutes; for crisper edges, bake up to 12 minutes.
- Ensure butter is softened but not melted for best creaming results.
- The cinnamon adds a warm flavor, but you can omit or reduce it if preferred.
- Use parchment paper or silicone mats to avoid sticking and make cleanup easier.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freezing dough balls before baking can help preserve freshness and makes it easy to bake fresh cookies on demand.
