Description

These Best Oatmeal Chocolate Chip Cookies combine the hearty texture of old-fashioned oats with the rich sweetness of semi-sweet chocolate chips, resulting in soft, chewy cookies with a hint of cinnamon warmth. Perfectly balanced in sweetness and texture, these cookies are ideal for a cozy snack or dessert.

Ingredients

Main Ingredients

1 large egg
½ cup (1 stick) unsalted butter, softened
½ cup light brown sugar, packed
¼ cup granulated sugar
1 tablespoon vanilla extract
1½ cups old-fashioned rolled oats
¾ cup all-purpose flour
½ to 1 teaspoon ground cinnamon (to taste)
½ teaspoon baking soda
Pinch of salt (optional)
1 heaping cup semi-sweet chocolate chips

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Instructions

Cream Ingredients: In a large bowl, using an electric mixer, cream together the egg, softened butter, light brown sugar, granulated sugar, and vanilla extract until fluffy, about 4 minutes.
Mix Dry Ingredients: Add the rolled oats, all-purpose flour, ground cinnamon, baking soda, and salt if using. Mix on low speed until just combined to avoid overmixing.
Fold in Chocolate Chips: Gently fold in the semi-sweet chocolate chips evenly throughout the dough with a spatula.
Form Dough Balls: Using a large cookie scoop or ¼ cup measure, scoop the dough into 11 equal-sized balls and place them on a tray.
Refrigerate Dough: Cover the tray and refrigerate the dough balls for at least 2 hours, or up to 5 days, to prevent spreading during baking.
Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure even baking and easy removal.
Prepare for Baking: Place the chilled dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten the balls slightly if desired.
Bake Cookies: Bake in the preheated oven for 10 to 12 minutes, or until the edges are set and the centers appear slightly undercooked for soft, chewy results.
Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up before transferring them to a wire rack to cool completely.

Notes

Refrigerating the dough is key to preventing the cookies from spreading too much in the oven.
Adjust cinnamon quantity based on your preference for a subtle or more pronounced warm spice flavor.
For crispier cookies, extend baking time by 1-2 minutes, watching carefully to avoid burning.
You can substitute semi-sweet chocolate chips with dark or milk chocolate chips depending on taste.
Storing cookies in an airtight container will keep them fresh for up to 5 days.