Description
These Best Oatmeal Chocolate Chip Cookies are a delightful twist on classic chocolate chip cookies, combining hearty old-fashioned oats with sweet semi-sweet chocolate chips and a hint of warm cinnamon. Soft and chewy with crisp edges, these cookies are perfect for any occasion and easy to make with simple ingredients.
Ingredients
Scale
Dry Ingredients
- 1 1/2 cups old-fashioned oats
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and packed light brown sugar using an electric mixer or by hand until the mixture is light and fluffy, approximately 2-3 minutes.
- Add Egg and Vanilla: Beat in the large egg and pure vanilla extract until the mixture is smooth and fully incorporated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mix to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chocolate Chips and Nuts: Using a spatula, gently fold in the semi-sweet chocolate chips and, if using, the optional chopped walnuts or pecans to evenly distribute them throughout the dough.
- Form Cookies: Drop spoonfuls of dough, about 1 1/2 tablespoons each, onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges turn golden brown and the centers look slightly underdone for a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set properly.
Notes
- For extra flavor and texture, toast the nuts lightly before adding them.
- Using parchment paper or silicone baking mats prevents sticking and makes cleanup easier.
- If you prefer softer cookies, reduce baking time slightly and watch closely.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- Oats add fiber and a hearty texture to these cookies, making them more filling than traditional chocolate chip cookies.
