Like many people, I love the texture of oatmeal cookies, but I don’t love the traditional sprinkling of raisins. I prefer eating my dried fruit on its own, thank you. Chocolate chips in oatmeal cookies, however – that’s something I can get behind.Jump to Recipe
This recipe was heavily inspired by this one at Averie Cooks. She has done a great deal of experimentation to determine the perfect type of oatmeal to use, good ratios to get an appropriate rise to your cookies, what mixture of spices is best — if these cookies turn out well, it’s because of her. Check out her site for even more variations on the delicious oatmeal cookie.
Chocolate Chip Oatmeal Cookies
- 1 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 cup brown sugar packed
- 2 eggs
- 2 tablespoons vanilla extract or bean paste
- 3 cups old-fashioned oats
- 1 ½ cups all purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1 bag milk chocolate chips
- Using a mixer, cream together butter, vanilla, brown sugar, and granulated sugar.
- Add eggs, one at a time, scraping bowl between each addition.
- In a separate bowl, combine flour, oats, cinnamon, and baking soda. Gradually add this mixture to your wet ingredients, mixing on medium speed until just combined.
- Add in your chocolate chips, again mixing until just combined.
- Scoop dough with a tablespoon and roll into balls. Place balls in the refrigerator for 1-2 hours, until they become firm.
- Move oven rack to highest position and preheat oven to 350 degrees F. Bake cookies for 10-11 minutes.
- If using an Airbake pan, allow cookies to cool on pan before removing. If using a single-layer cookie sheet, remove cookies promptly and allow to cool on wax paper or a wire rack.