Print
Oatmeal Chocolate Chip Cookies

Oatmeal Chocolate Chip Cookie Recipe


YIELD 25 large cookies

Ingredients

  • 1 and ½ cups (200 g/7 oz.) all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (2 sticks/230 g) unsalted butter, softened to room temperature
  • 1 cup (200 g/7 oz.) light or dark brown sugar
  • ½ cup (100 g/3.5 oz.) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 and ¾ cups (250 g/8.8 oz.) old-fashioned/rolled oats
  • 1 and ¾ cups bittersweet or semisweet chocolate chips

Instructions

  1. In a large bowl, mix together flour, cinnamon, baking soda, and salt. Set aside.

  2. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter, brown sugar, and granulated sugar for 2-3 minutes, until creamy. Add eggs and vanilla extract and beat until combined. Add flour mixture and beat on low speed just until combined. Don’t over mix. Add oats and chocolate chips, and keep beating on low just until combined. The less you mix, the softer the cookies will be. Dough will be sticky and soft at this point, so I highly recommend chilling it for at least 30-60 minutes. Cover and place in the fridge.
  3. Preheat oven to 350°F/180°C. Line pans with parchment paper and set aside.
  4. Drop rounded balls of dough onto prepared baking sheets, the size of 3 tablespoons each, spacing them 5 inches apart. Bake for 13-15 minutes, until cookies just begin to brown at the edges and center is still soft. Cookies will appear undone and moist in the center, but will continue to bake on the warm baking sheet. Allow to cool for 10 minutes in pan, then transfer cookies to a wire rack to cool completely.

  5. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months. To thaw, leave on counter, still covered, or overnight in the fridge.