These oatmeal chocolate chip cookies are the perfect combination of a chewy and crispy cookie, loaded with oats, chocolate a little bit of cinnamon and some flaked salt to top them off.
OATMEAL CHOCOLATE CHIP COOKIE
Anyone who knows me knows I love an oatmeal cookie, it's just usually my browned butter oatmeal raisin cookies that I prefer. But these cookies loaded with all that dark chocolate seem to work for me. It's like the perfect oatmeal and chocolate chip cookie combined. They're chewy on the inside with the crispy edges that leave you feeling so satisfied. And then don't forget the little bits of flaked salt on top. It is always the best ending!
INGREDIENTS YOU NEED TO MAKE THESE OATMEAL CHOCOLATE CHIP COOKIES
- Butter
- Dark brown sugar
- Granulated sugar
- Large eggs
- Vanilla
- Cinnamon
- Salt
- Baking Powder
- Baking Soda
- All-purpose flour
- Old-fashioned oats
- Dark chocolate chunks or chips
- Flaked sea salt
CAN I USE SOMETHING OTHER THAN DARK CHOCOLATE
Absolutely! I love the flavor profile that dark chocolate lends to this particular cookie with the oats, cinnamon and salt. But milk chocolate would work great too. And you're welcome to add nuts or dried fruit to these too. I know lots of people love that in their oatmeal cookies. I just prefer to keep this recipe a little more simple.
WHY THESE OATMEAL CHOCOLATE CHIP COOKIES ARE SO GREAT
These cookies come together really quickly. I am a firm believer that you don't need to let your butter and eggs sit out very long before making cookies. So you can set them on your counter for a few minute while you prep the other ingredients and chop your chocolate. The dough for these cookies can easily be made in 15 minutes or less!
These cookies are also great because the little extra butter and oats help them stay fresh longer. Store them in an airtight container for a few days and they will stay nice and soft. Or if you're like me you will bake a few and store the rest of the cookie dough for freshly baked cookies every night. I always love to prep my dough the night before I am going to make cookies if I can, but when I can't it's no problem with these cookies.
HOW TO MAKE THESE COOKIES
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in cinnamon, salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add oat and mix on low until incorporated. Fold in chocolate chunks or chips.
- Scoop the dough into desired size cookie balls. I like to use a 4 tablespoon scoop for these. Top with flaked salt.
- Bake for 14-15 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1¼ cup butter
- 1⅓ cup dark brown sugar light brown is also fine
- ⅔ cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla
- 2 teaspoon cinnamon
- 1½ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2⅓ cup all-purpose flour
- 3½ cup old-fashioned oats
- 15 oz chopped dark chocolate bar or chips
- flaked sea salt
Instructions
- Preheat the oven to 350 F. Line 2 baking sheets with parchment paper and set aside.
- Place the butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, 3 to 4 minutes.
- Add eggs one at a time, mix until smooth on low speed. Beat in vanilla.
- Slowly mix in cinnamon, salt, baking powder, baking soda and flour, being careful not to over mix. I usually stop when I still have some flour remnants around the bowl. Add oat and mix on low until incorporated. Fold in chocolate chunks or chips.
- Scoop the dough into desired size cookie balls. I like to use a 4 tablespoon scoop for these. Top with flaked salt.
- Bake for 14-15 minutes, or until the edges start to turn golden brown. Top with a little extra salt flakes.
Paige
Can I sub flour for almond flour?
brooke
I've never done that, so I'm not sure how they'd turn out. Almond flour is definitely different than all-purpose.
Dayna Mattsson
When I made these my family loved them. They baked up so pretty, I felt like a professional. My husband had one every morning for breakfast until they were gone. Thanks again Brooke for another winner!
brooke
that's my kind of breakfast!!
Lila
I LOVE THIS RECIPE!! Just be sure when you double it, although the cup measurements automatically change the grams measurements do not change. You’ll need to double them yourself!
brooke
Thank you! and thanks for also noting about needing to double the grams. Thats the hard thing about me figuring those out myself.
Austin
Can I use light instead or dark brown sugar?
brooke
Yes!
Rachel
What changed do I need to make, to make this for high altitude
brooke
Generally with higher altitude you add 1-2 extra tablespoons of flour.