Description
Deliciously soft and chewy oatmeal chocolate chip cookies made with old-fashioned oats, semi-sweet chocolate chips, and a hint of cinnamon. Perfect for an easy homemade treat that satisfies your sweet tooth with a delightful texture and rich flavor.
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 Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the old-fashioned oats, all-purpose flour, baking soda, ground cinnamon, and salt to evenly distribute the leavening and spices.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar using a 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 Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing which can develop gluten and toughen the cookies.
- Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and optional chopped walnuts or pecans using a spatula to evenly distribute throughout the dough.
- Portion Dough: Drop spoonfuls of dough about 1 1/2 tablespoons each onto the prepared baking sheets, spacing them about 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, ensuring a soft texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes after removing them from the oven, then transfer them to a wire rack to cool completely for best texture and handling.
Notes
- For a nut-free version, omit the optional walnuts or pecans.
- Ensure butter is softened but not melted for proper creaming with sugars.
- Do not overmix the batter after adding dry ingredients to keep cookies tender.
- Cookies will continue to firm up slightly as they cool on the wire rack.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
