These oatmeal chocolate chip cookies are soft on the inside with a golden exterior. They are one of my new favorite creations to come from my kitchen because of their simplicity and chewiness. The hint of cinnamon adds a warmth and pairs well with chocolate or raisins. I have a strong feeling this recipe will go into my cookie rotation along with the usual chocolate chunk cookies.
Are you team raisin or chocolate chip in your oatmeal cookies? Personally, I am in the camp of adding chocolate whenever it’s an option. However, there are people out there in the world who believe raisins belong in cookies. If that’s you, I will not judge you.. Simply swap the chocoalte chips in this recipe for raisins. Et voila, oatmeal raisin cookies!
My husband equated these to “Double Tree cookies without nuts” which is very high praise coming from him! Speaking as someone with a nut allergy who has never tasted the infamous cookies, this makes me feel like I finally understand what all the fuss is about!
Ingredient Line Up
- Unsalted butter, room temperature
- Brown sugar
- Granulated sugar
- Large eggs
- Pure vanilla extract
- All purpose flour
- Baking soda
- Ground cinnamon
- Old fashioned oats
- Chocolate chips – Raisins can be swapped for chocolate chips if you want oatmeal raisin cookies!
Tips for Oatmeal Chocolate Chip Cookie Success
- When you add your oats and chocolate chips, gently fold them in with a rubber spatula and do not use your mixer. This will prevent overmixing.
- Place your cookie dough into the fridge to chill for 30 minutes before baking. This will result in cookies that are chewy and don’t spread! It’s not required for this recipe, but it does make a noticeable difference. I usually pop the dough in the fridge while the oven preheats, and I clean up!
- Line your baking sheet with parchment paper or a silicone baking mat to prevent sticking and to make clean up a breeze.
Oatmeal Chocolate Chip Cookies
- 1 cup unsalted butter room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 3 cups old fashioned oats
- 1 cup semi sweet chocolate chips
- In a medium bowl, whisk the flour, baking soda, salt, and cinnamon together and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars together on high until light and fluffy – about 2 minutes.
- Add eggs one at a time, incorporating fully between each addition.
- Add the vanilla extract. Scrape down the sides of the bowl if needed.
- Turn the mixer down to low and slowly add the dry ingredients.
- Turn the mixer off and fold in the oats and chocolate chips.
- Place the cookie dough in the fridge while you preheat the oven to 350F.
- Use a cookie scoop to form dough balls and place them on a baking sheet lined with parchment paper or a silicon mat. Bake for 9-11 minutes, until the edges start to turn golden brown.
- Let the cookies cool on the pan a few minutes before transferring to a wire rack to cool completely.
Now go treat yourself with a large glass of cold milk and a handful of these addicting cookies!
Did you make this recipe? Let me know!
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