The Best Oatmeal Chocolate Chip Cookies
Soft, chewy, and packed with rich chocolatey goodness, these are truly *The Best Oatmeal Chocolate Chip Cookies* you'll ever bake. Featuring the perfect balance of buttery sweetness, warm cinnamon, and hearty old-fashioned oats, these cookies offer a delightful texture that’s both crispy on the edges and irresistibly soft in the center. Each bite bursts with the sweetness of semi-sweet chocolate chips and optional crunch from chopped walnuts, making them a crowd-pleasing treat for any occasion. This easy-to-follow recipe only takes 15 minutes to prepare and yields a generous batch of 24 cookies—perfect for sharing or freezing for later. Whether you’re baking for family, friends, or just yourself, these oatmeal chocolate chip cookies are a classic indulgence that’s sure to become a favorite. Optimize your baking routine with this ultimate homemade cookie recipe!
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Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon kosher salt
- 3 cups old-fashioned rolled oats
- 1.5 cups chocolate chips
- 0.5 cup chopped walnuts (optional)
Directions
Step 1
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Step 3
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 4
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Step 6
Stir in the oats, chocolate chips, and walnuts (if using) until evenly distributed throughout the dough.
Step 7
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers look slightly underbaked.
Step 9
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Step 10
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
| Serving size | (1346.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5693.3 |
| Total Fat 267.1g | 0% |
| Saturated Fat 126.4g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 620mg | 0% |
| Sodium 1801.6mg | 0% |
| Total Carbohydrate 828.2g | 0% |
| Dietary Fiber 54.2g | 0% |
| Total Sugars 492.5g | |
| Protein 85.7g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 523.5mg | 0% |
| Iron 32.6mg | 0% |
| Potassium 3002.0mg | 0% |
Source of Calories