Best Oatmeal Chocolate Chip Cookies Recipe

oatmeal cookies with chocolate chips overlapping and piled on tabletop

5 from 3 votes

Best Oatmeal Chocolate Chip Cookies Recipe

Super soft and chewy oatmeal chocolate chip cookies with a hint of cinnamon and nutmeg plus chocolate chips makes for one delicious cookie!

Prep Time20

Cook Time12

Chill Time30

Total Time1 2

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Cookies

Author: Tiffany Azure

Ingredients

1 stick butter softened
⅔ cup brown sugar
1 egg
1 tsp vanilla
½ tsp baking soda
¼ tsp salt
¼ tsp cinnamon
⅛ tsp nutmeg
¾ cup flour
1 ½ cups old fashioned oats
¾ cup semi-sweet chocolate chips

Instructions

In a large bowl with a hand mixer or in your stand mixer, beat together the butter and sugar until the mixture is smooth, and has lightened in color. Scrape down the sides with a spatula, then beat in the egg and vanilla, followed by the baking soda, salt and spices.
Remove the bowl from the stand mixer and use the spatula to fold in the flour. Then, once it is almost combined, mix in the oats, followed by the chocolate chips, stirring until you have a uniform dough. Chill the mixture for 30 minutes.
Pre-heat the oven to 350F and line 2 large baking sheets with parchment.
Roll the dough into 1 tbsp sized balls, and space them out at least 1 1/2 inches apart on the baking sheet (they’ll spread to about double their size). Don’t be afraid to bake off the cookies in batches if need be.
Bake for 10-12 minutes until the cookies are spread, puffed and golden. Leave them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Video

Notes

Storage: These cookies will keep in an air-tight container for up to 5 days.

Freezing: Balls of cookie dough will freeze well for up to 3 months in a zip-lock bag and cook from frozen, adding an extra 4-5 minutes to the cooking time.

Chocolate substitution: Raisins can be substituted for the chocolate chips.

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