These oatmeal chocolate chip cookies will knock your socks off. Literally.
Now that I’m home with Little A full time, I have more time to teach her about baking. Because as most of you know, baking is my thing. It’s like my love language. Give me a soft, chewy cookie, or a moist piece of homemade pumpkin or banana bread and you’ve found the way to my heart.
So when she requested oatmeal chocolate chip cookies the other week, I of course had to oblige. Luckily my husband takes most of our baked goods to his office. And there was a consensus that these were their favorite cookies I’ve ever made. They were all gone (3 dozen) by 8:30 in the morning.
I have to say they are pretty darn good. I’m not a huge fan of overly sweet things, and this recipe has just the right amount of sweetness. The ratio of oats to chocolate chips is perfect and leaves me wanting a second cookie almost instantly. The outside gives just the right amount of crunch and the inside is oh so soft. Perfection!
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups flour
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 cup light brown sugar
- 1/4 cup granulated sugar
- 2 eggs room temperature
- 2 tsp vanilla I always let the vanilla overflow a bit for some extra vanilla flavor
- 2 1/3 cups oats
- 1 1/2 cups chocolate chips
Instructions
- In a medium bowl, mix flour, baking soda, cinnamon and salt until combined. Set aside.
- In a large bowl with a hand mixer, or stand mixer, beat butter and sugars on high until light in color and fluffy.
- Add in eggs one at a time, mixing after each addition. Add vanilla and beat on medium-high for 1 minute. Scrape down sides of bowl.
- On low speed, add flour mixture in 2 separate additions, mixing after each addition until just combined and you no longer see any of the flour.
- Add oats and chocolate chips and mix until just combined (I usually do this by hand with a spatula).
- Chill dough in fridge for 30-45 minutes. Line baking sheet with parchment paper.
- Preheat oven to 350 degrees.
- Scoop tablespoon-sized balls onto the cookie sheet. You can also use a small cookie scoop.
- Bake for 10 minutes, or until edges are just lightly browning.
- Cool 5 minutes on cookie sheet. Remove to wire rack to cool completely.
Notes
[Tweet “The most amazing oatmeal chocolate chip cookies you’ll ever taste from @_atouchofgrace_.”]
Enjoy!
Why did I read this before lunch?! Ahhh! Since hubs has no office he regularly commutes to, I’m going to say this is why I don’t bake – we’d end up eating all of them! Not that I happen to be a sub-par baker… Nope, just that we’d eat all of them
I just need to say that I love the statement: “I always let the vanilla overflow a bit for some extra vanilla flavor.”
That. Is. Me. because who doesn’t love vanilla?!?!
Pinning these to make as my next cookie recipe. Thanks!
LOL – I love vanilla too. My favourite….
These sound delightful Tiffany and they have earned a space and space on my Deliberate COOKIES board.
Wishing you a lovely evening.
xoxo
Ohhh Tiffany. I blame you for making me bake these this weekend.
Chocolate chip oatmeal is my absolute favorite cookie.
I’m so glad you’re getting back into baking!
I love that you girls have more time to bake. And now I need a cookie.
If you cut me open, I think I would bleed chocolate chip cookies. They are simply the best!! Love your version.
I am definitely going to have to give this recipe a try. My husband doesn’t like cookies unless they’re chocolate chip, but I think he likes oatmeal raisin as well so I’m guessing he will love these too.
These sound delicious! Yeah I’d have to bring them to work too or else Kevin and I would eat ALL of them
Oh, how I love cookies! These look so yummy! I am going to have to try them out! Thanks for sharing!
We’re making them again today. They are wonderful!
You are going to make me gain with all of these yummy recipes. Geeez Louise! I am going to make these within a few weeks for sure. Keep ’em coming! It’s love, I tell ya! Yummy!!!