Description
These Soft and Chewy Oatmeal Chocolate Chip Cookies combine the warm, hearty texture of rolled oats with the sweet, melty goodness of semisweet chocolate chips. Perfectly balanced with cinnamon and a hint of vanilla, these cookies are buttery, tender, and ideal for a comforting treat any time of day.
Ingredients
Scale
Dry Ingredients
- 1 cup (125 grams) all-purpose flour (spooned & leveled)
- ½ teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1½ cups (150 grams) old-fashioned rolled oats
Wet Ingredients and Mix-ins
- ½ cup (115 grams) unsalted butter (softened)
- ½ cup (100 grams) light brown sugar (packed)
- ¼ cup (50 grams) granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon pure vanilla extract
- 1 cup (190 grams) semisweet chocolate chips
Instructions
- Prepare Dry Ingredients: In a medium-sized mixing bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, and salt. Then stir in the old-fashioned rolled oats until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment or a handheld mixer in a large bowl, beat the softened unsalted butter, light brown sugar, and granulated sugar together for 1 to 2 minutes. Continue until the mixture is smooth and well combined, yielding a creamy base.
- Add Egg and Vanilla: Mix in the large egg and pure vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated into the batter.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients. Mix on low speed just until the ingredients come together, avoiding overmixing. Next, fold in the semisweet chocolate chips using low speed until evenly distributed throughout the dough.
- Chill the Dough: Cover the cookie dough tightly and refrigerate it for at least 30 minutes. This chilling step helps the dough firm up for better shaping and improved texture in the final cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Scoop and Shape Cookies: Use a 1.5 tablespoon cookie scoop to portion the chilled dough onto the prepared baking sheets. Leave some space between each mound to allow for spreading. Gently press down each dough ball slightly to flatten them, promoting a soft, chewy texture.
- Bake Cookies: Bake in the preheated 350°F (177°C) oven for 10 to 13 minutes, or until the tops of the cookies are set but still soft to the touch. Avoid overbaking to preserve chewiness.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheets for 5 to 10 minutes. Then transfer them to a wire rack to cool completely, allowing them to firm up to the perfect soft and chewy consistency.
Notes
- For best results, use old-fashioned rolled oats instead of quick oats for texture.
- Chilling the dough helps prevent excessive spreading in the oven and improves flavor development.
- You can substitute semisweet 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.
- To keep cookies soft longer, place a slice of bread in the container to maintain moisture.
