Oatmeal cinnamon chocolate cookies combine old fashioned oats, brown sugar, a touch of cinnamon, and plenty of chocolate chips in a buttery dough that bakes into chewy cookies with crisp edges and soft, gooey centers.
The dough is mixed in two bowls, scooped with a spoon, and baked in about ten minutes. The key is pulling the cookies while the centers still look soft, because they finish setting on the pan and stay chewy for days.
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Why This Oatmeal Cinnamon Chocolate Cookies Recipe Works
Old fashioned oats give the chew. Their large flakes keep their shape in the dough, which gives the cookies a satisfying bite rather than the pasty texture of finely ground oats.
Two sugars balance the texture. Brown sugar keeps the cookies moist and chewy, while white sugar helps the edges turn lightly crisp, so every cookie has contrast.
Cinnamon adds warmth. A small half teaspoon is enough to scent the dough and make the oats and chocolate taste richer without tasting spiced.
Ingredients for Oatmeal Cinnamon Chocolate Cookies
- You need one cup of softened butter, three quarters of a cup each of brown sugar and white sugar, one large egg, one teaspoon of vanilla, and one and a half cups of flour.
- The rest is one teaspoon of baking soda, half a teaspoon each of salt and cinnamon, two cups of old fashioned oats, and one cup of chocolate chips.
Old fashioned oats: Do not use quick oats, which absorb too much moisture and make the cookies dry and cakey.
Butter: Soften it until it dents under a finger. Butter straight from the refrigerator will not cream properly.
Brown sugar: Pack it into the cup. It brings moisture and a mild caramel flavor that suits oats well.
Cinnamon: Whisk it with the flour and baking soda so it spreads evenly through the dough.
Chocolate chips: Semi sweet chips balance the sweet dough. Chunks from a chopped bar make larger pockets of melted chocolate.
How to Make Oatmeal Cinnamon Chocolate Cookies
1. Heat the oven. Heat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Cream the butter. Beat the butter with the brown sugar and white sugar until just combined and fluffy.
3. Add the egg. Beat in the egg and vanilla briefly, stopping once the mixture looks smooth.
4. Mix the dry ingredients. Whisk the flour, baking soda, salt, and cinnamon in a separate bowl, then stir them into the wet mixture.
5. Fold and scoop. Fold in the oats and chocolate chips, then scoop heaping spoonfuls onto the baking sheets about two inches apart.
6. Bake. Bake for nine to eleven minutes until the edges are set and the centers are still soft, then cool on the pan for a few minutes.
How to Serve Oatmeal Cinnamon Chocolate Cookies
Serve the cookies warm with cold milk or stack them for a cookie tray. Bakery style chocolate cookies and brown sugar oatmeal cookies make a cookie spread, loaded chocolate chip cookies add variety, and butterscotch toffee cookie bars suit a bake sale table.
How to Store and Reheat Oatmeal Cinnamon Chocolate Cookies
Store the cooled cookies in an airtight container at room temperature for up to five days. Freeze baked cookies or scooped dough balls for up to three months, and bake the dough from frozen with an extra minute or two in the oven.
Tips and Variations for Oatmeal Cinnamon Chocolate Cookies
Flag the allergens. These cookies contain wheat, milk, egg, and soy from the chocolate, and oats may contain traces of gluten, so label them.
Do not taste raw dough. Do not taste the raw dough, because it contains raw egg and uncooked flour.
Do not overmix. Stir the wet and dry ingredients only until combined, because overmixing makes the cookies tough.
Chill in warm weather. If the dough feels soft, chill it for twenty minutes so the cookies hold their shape.
Underbake slightly. The cookies finish setting on the hot pan, so pull them while the centers look soft.
Swap the chocolate. Raisins, dried cranberries, or butterscotch chips can replace some of the chocolate.
Scoop evenly. A cookie scoop makes cookies of the same size so they bake at the same speed.
Check trusted guidance. Read the Texas AgriLife Extension food safety guide for safe food handling.
Frequently Asked Questions About Oatmeal Cinnamon Chocolate Cookies
Why are my oatmeal cinnamon chocolate cookies dry?
Overbaking or using quick oats is the usual cause. Use old fashioned oats and pull the cookies when the centers look soft.
Can I freeze oatmeal cinnamon chocolate cookies?
Yes. Freeze baked cookies or dough balls for up to three months.
How do I keep oatmeal cinnamon chocolate cookies chewy?
Do not overbake them, use brown sugar, and store them airtight with a slice of bread.
Can I use salted butter?
Yes. Reduce the added salt to a pinch if you use salted butter.
Can I make them gluten free?
Use certified gluten free oats and a one to one gluten free flour blend.
Oatmeal Cinnamon Chocolate Cookies
Equipment
- Two mixing bowls
- Baking sheet
- Parchment paper
- Cookie scoop
Ingredients
Main Ingredients
- 1 cup unsalted butter softened
- ¾ cup packed brown sugar
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all purpose flour plus 1/2 cup more
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp ground cinnamon
- 2 cup old fashioned oats not quick oats
- 1 cup semi sweet chocolate chips
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and line two baking sheets.
- Cream. Beat the butter and both sugars, then add the egg and vanilla.
- Dry. Whisk the flour, baking soda, salt, and cinnamon and stir into the wet mixture.
- Fold. Fold in the oats and chocolate chips and scoop onto the sheets.
- Bake. Bake nine to eleven minutes until the edges are set.
