Oatmeal Cinnamon Chocolate Cookies
Buttery oatmeal cookie dough with brown sugar, cinnamon, and chocolate chips, baked until the edges set and centers stay soft.
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.
Notes
Substitutions: Chocolate chunks replace chips, and raisins replace part of the chocolate.
Tips: Use old fashioned oats and underbake slightly.
Storage: Five days airtight or three months frozen.
Nutrition is calculated for one cookie.