Harvest Oatmeal Chocolate Chip Cookies
Soft, chewy, and bursting with cozy fall flavors, these Harvest Oatmeal Chocolate Chip Cookies are the ultimate treat for the season. Made with hearty rolled oats, a hint of warm cinnamon, and melty semi-sweet chocolate chips, each bite is a perfect balance of sweetness and spice. Optional chopped walnuts add a delightful crunch, making these cookies a crowd-pleaser for any occasion. Ready in under 30 minutes, these easy-to-make cookies are ideal for holiday gatherings, lunchbox snacks, or simply enjoying with a hot cup of coffee. Bake a batch today and savor the taste of autumn in every bite! Keywords: oatmeal chocolate chip cookies, fall baking, easy cookie recipe, cinnamon oatmeal cookies.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 1 cup Brown sugar, packed
- 0.5 cup Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 1.5 cups All-purpose flour
- 2 cups Rolled oats
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Fold in the rolled oats, chocolate chips, and walnuts (if using), ensuring they are evenly distributed throughout the dough.
Scoop tablespoons of dough (or use a cookie scoop) and place them on the prepared baking sheets, spacing them about 2 inches apart.
Bake the cookies in the preheated oven for 9-11 minutes, or until the edges are lightly golden. The centers may look slightly underdone but will firm up as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to 5 days.
Nutrition Facts
Calories |
245 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 103 mg | 4% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 18.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 17 mg | 1% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 59 mg | 1% | |
*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.
