Description
Deliciously soft and chewy oatmeal chocolate chip cookies packed with cinnamon and semi-sweet chocolate chips. These classic cookies combine the heartiness of rolled oats with the sweetness of chocolate, making a perfect treat for any occasion.
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
Additional Ingredients
- 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.
- Cream the butter and sugars: In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Mix the dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined to avoid overmixing.
- Add oats and chocolate chips: Stir in the rolled oats and semi-sweet chocolate chips until evenly distributed throughout the dough.
- 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.
- Bake the cookies: Bake for 10-12 minutes or until the edges turn golden brown but the centers remain soft. For chewier cookies, bake closer to 10 minutes.
- Cool the cookies: Let the cookies cool on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.
Notes
- For softer cookies, do not overbake; remove them when centers are still slightly underdone.
- Make sure butter is properly softened for easier creaming with sugars.
- You can substitute semi-sweet chocolate chips with dark or milk chocolate chips based on preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding chopped nuts such as walnuts or pecans can add a nice crunch if desired.
