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–+ servings

oatmeal cookies

Soft, chewy oatmeal cookies loaded with semi-sweet chocolate chips and a hint of cinnamon. Perfectly balanced flavors with old-fashioned rolled oats for that classic texture.
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Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Course Breakfast
Cuisine American
Servings 12
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 1 large egg
  • 0.5 cup unsalted butter softened to room temp
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1.5 cups old-fashioned whole rolled oats not instant or quick cook
  • 0.75 cup all-purpose flour
  • 0.75 teaspoon cinnamon adjust to taste
  • 0.5 teaspoon baking soda
  • pinch salt optional and to taste
  • 1 cup semi-sweet chocolate chips heaping cup
  • 0.5 cup raisins or nuts optional and to taste

Instructions
 

Preparation Steps

  • In a mixing bowl or stand mixer fitted with paddle attachment, combine egg, softened butter, light brown sugar, granulated sugar, and vanilla extract. Beat on medium-high speed until creamed and well combined, about 4 minutes.
  • Scrape down the sides of the bowl. Add old-fashioned oats, all-purpose flour, cinnamon, baking soda, and optional salt. Beat on low speed until just combined, about 1 minute.
  • Add semi-sweet chocolate chips and optional raisins or nuts. Beat on low speed until just combined, about 30 seconds.
  • Using a 1/4-cup scoop or your hands, form approximately 11 equal-sized dough mounds. Roll into balls and flatten slightly. Place a few chocolate chips on top of each mound for decoration.
  • Place dough mounds on a plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours or up to 5 days. Do not bake unchilled dough to avoid flat cookies.
  • Preheat oven to 350°F. Line a baking sheet with a Silpat mat or spray with cooking spray. Arrange dough mounds at least 2 inches apart on the baking sheet.
  • Bake for about 11 minutes until edges are set, and tops are just set but can be slightly undercooked in the center. Do not overbake.
  • Allow cookies to cool on the baking sheet for about 10 minutes before serving.

Notes

For softer cookies, bake closer to 11 minutes. For a crispier cookie, bake a minute or two longer. Optionally, pulse rolled oats briefly in a food processor for a finer texture.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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