There’s something truly comforting about a freshly baked oatmeal chocolate chip cookie. With its soft and chewy texture, warm cinnamon undertones, and rich chocolatey goodness, this classic treat strikes the perfect balance between hearty and indulgent. The oats add a wholesome, nutty flavor and a satisfying chew, while the chocolate chips bring just the right amount of sweetness. Whether you enjoy them warm from the oven with a glass of milk or pack them as a midday snack, these cookies are a timeless favorite that never disappoints.
Not only are oatmeal chocolate chip cookies delicious, but they also have a bit of a heartier feel compared to traditional chocolate chip cookies. The oats provide a touch of fiber and a chewy melt in your mouth texture, making them a cozy and slightly more substantial treat. Plus, they’re endlessly customizable—you can add chopped nuts for extra crunch or a sprinkle of sea salt for a flavor contrast. Whether you’re baking for a special occasion or simply craving a homemade treat, this recipe will become a go-to in your kitchen.
Ingredients
- Flour- 2 cups
- Dark Brown Sugar- 1-1/2 cups
- Softened Butter- 1/2 cup
- 2 Eggs, 1 Yolk
- Vanilla Extract- 2 teaspoons
- Almond Extract- 1/2 teaspoon
- Quick Oats- 1-1/2 cups
- Baking Soda- 1 teaspoons
- Cornstarch- 1/2 teaspoon
- Expresso Powder- 1 teaspoon
- Salt- 1 teaspoon
- Milk Powder- 1 teaspoon
- Cinnamon- 1/2 teaspoon
- Chocolate Chips- 2 cups
This recipe makes 36 Oatmeal Chocolate Chip Cookies.
What You’ll Need
- Two Large Mixing Bowls
- Cookie Tray
- Parchment Paper
- Cookie Scoop
Recipe
- Cream butter and dark brown sugar until light and fluffy.
- Stir in eggs, vanilla and almond extracts. Combine until well incorporated.
- In a separate bowl combine flour, baking soda, expresso powder, milk powder , cornstarch, salt and cinnamon.
- Fold in chocolate chips and oats.
- Use a cookie scoop to form cookies and place on parchment paper lined cookie tray.
- Bake for 12 minutes at 350. Allow them to cool and enjoy.
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