Delish Oatmeal Chocolate Chip Cookies
Chewy, bakery-style oatmeal chocolate chip cookies with crispy edges, soft centers, and warm cinnamon. Easy to make and ready in under 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- 1 cup packed brown sugar packed firmly
- 0.5 cup granulated sugar
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 1.25 cup all-purpose flour spooned and leveled
- 1 tsp baking soda
- 0.5 tsp fine sea salt
- 0.5 tsp ground cinnamon optional but recommended
- 2 cup old-fashioned rolled oats
- 2 cup semisweet chocolate chips
- 0.75 cup chopped walnuts optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
- Beat in eggs one at a time, then mix in vanilla until smooth.
- In a separate bowl, whisk flour, baking soda, salt, and cinnamon.
- Add dry ingredients to the wet mixture and mix on low just until a few streaks of flour remain.
- Fold in oats, chocolate chips, and walnuts until evenly distributed.
- Scoop dough into 2 tbsp portions and place 2 inches apart on prepared sheets.
- Bake 10 to 12 minutes, until edges are golden and centers look just set.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- For thicker cookies, chill scooped dough for 30 minutes before baking.
Notes
Use old-fashioned oats for the best chewy texture. If you only have quick oats, reduce to 1.75 cups. Dough can be chilled up to 48 hours; let sit 10 minutes at room temperature before scooping. Store cookies airtight at room temperature for 3 days or freeze up to 2 months.