Soft Chocolate Chip Oatmeal Cookies
Indulge in the ultimate comfort food with these Soft Chocolate Chip Oatmeal Cookies, a perfect balance of chewy oats, gooey chocolate chips, and a hint of cinnamon warmth. Made with simple pantry staples like old-fashioned rolled oats, light brown sugar, and buttery vanilla, these cookies boast a soft, melt-in-your-mouth texture with lightly crisp edges. Perfectly spiced with a touch of cinnamon and customizable with optional chopped nuts, they’re ready in under 30 minutes, making them a quick and irresistible treat for any occasion. Whether served warm with a glass of milk or packed in lunchboxes, these cookies are a timeless classic the whole family will love. Bake a batch today and experience why these oatmeal chocolate chip cookies are the epitome of cozy, homemade goodness!
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Recipe Information
Ingredients
- 1 cup (2 sticks, at room temperature) unsalted butter
- 1 cup light brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 2 cups old-fashioned rolled oats
- 1.5 cups semisweet chocolate chips
- 0.5 cup optional: chopped nuts (e.g., walnuts or pecans)
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, beat the unsalted butter, brown sugar, and granulated sugar together until creamy and smooth, about 2 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, ground cinnamon, and salt until well combined.
Slowly add the dry ingredients to the wet ingredients, mixing just until incorporated. Do not overmix.
Fold in the rolled oats, chocolate chips, and nuts (if using) until evenly distributed throughout the dough.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly underbaked. Be careful not to overbake for soft cookies.
Remove the baking sheets from the oven and let the cookies cool on the pans 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 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
3102 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.8 g | 154% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1403 mg | 61% | |
| Total Carbohydrate | 465.5 g | 169% | |
| Dietary Fiber | 45.6 g | 163% | |
| Total Sugars | 197.5 g | ||
| Protein | 74.7 g | 149% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 415 mg | 32% | |
| Iron | 28.5 mg | 158% | |
| Potassium | 2155 mg | 46% | |
*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.
