Bakery Oatmeal Chocolate Chip Cookies
Bring the warmth and nostalgia of your favorite bakery to your kitchen with these irresistible Bakery Oatmeal Chocolate Chip Cookies! Packed with the perfect balance of hearty rolled oats, gooey semisweet chocolate chips, and hints of warm cinnamon, these cookies offer a delightfully chewy texture with a satisfying crunch from optional chopped nuts. With just 15 minutes of prep time, this easy recipe delivers soft, golden-brown cookies with a rich, buttery flavor that’s perfect for everything from after-school snacks to holiday dessert trays. Whether you’re craving classic comfort or hosting a cookie swap, these oatmeal chocolate chip gems are guaranteed to impress.
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Recipe Information
Ingredients
- 1 cup (softened) unsalted butter
- 1 cup (packed) light brown sugar
- 0.5 cup granulated sugar
- 2 pieces large eggs
- 1.5 teaspoons pure vanilla extract
- 1.75 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1.5 cups semisweet chocolate chips
- 0.5 cup chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy (about 2 minutes).
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
Fold in the rolled oats, semisweet chocolate chips, and chopped nuts (if using) using a spatula or wooden spoon.
Using a cookie scoop or two spoons, scoop about 2 tablespoons of dough per cookie and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie to allow for spreading.
Bake in the preheated oven for 10–12 minutes, or until the cookies are golden brown around the edges but still slightly soft in the center.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to a week, or freeze for longer storage.
Nutrition Facts
Calories |
3115 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.1 g | 205% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 2600 mg | 113% | |
| Total Carbohydrate | 380.1 g | 138% | |
| Dietary Fiber | 26.4 g | 94% | |
| Total Sugars | 106.5 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 242 mg | 19% | |
| Iron | 19.9 mg | 111% | |
| Potassium | 1246 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
