Old Fashioned Oatmeal Chocolate Chip Cookies

Secret to Bakery-Style Cookies:

Want that perfectly chewy texture with a little crunch on the edges? The secret is in the sugar! Using both brown sugar and white sugar creates the best soft and chewy consistency while helping the cookies spread just the right amount.

Variations & Substitutions

• Gluten-Free Version – Swap in a 1:1 gluten-free flour blend and use certified gluten-free oats.
• Dairy-Free Cookies – Use coconut oil or dairy-free butter, along with dairy-free chocolate chips.
• Healthier Option – Replace half the butter with applesauce or mashed banana to lighten them up while keeping them soft.
• Chocolate Swaps – Try dark chocolate chunks, white chocolate chips, or butterscotch chips for a different flavor.
• Classic Oatmeal Raisin – Skip the chocolate chips and add raisins.
• Add Some Crunch – Stir in chopped walnuts, pecans, or almonds for extra texture.
• Peanut Butter Twist – Mix in ½ cup of peanut butter to the batter.
• Coconut Oatmeal Cookies – Add ½ cup shredded coconut for a slightly tropical touch.
• Warm & Spiced – Enhance the flavor with nutmeg, allspice, or extra cinnamon for a cozy twist.

Time-Saving Tips

• Use a Cookie Scoop – This ensures evenly sized cookies and saves time when portioning out the dough.
• No Mess Mixing – Use a stand mixer or hand mixer to cream the butter and sugars quickly instead of mixing by hand.
• Make the Dough Ahead – Refrigerate the dough for up to 3 days or freeze pre-scooped dough balls for fresh cookies anytime—just bake straight from frozen!
• Bake in Batches – If doubling the recipe, prep multiple baking sheets so you can swap them out quickly.
• Skip Softening Butter – If you forgot to take out the butter, microwave it in short 5-second bursts until just soft (not melted!).
• Line Your Baking Sheets – Use parchment paper or silicone mats for easy cleanup and even baking.

STEP 1: Preheat Oven

Preheat the oven to 350°F and line a baking sheet with parchment paper or lightly coat it with nonstick spray.

STEP 2: Mix Dry Ingredients

In a medium bowl, whisk together 1½ cups all-purpose flour, 1 tsp ground cinnamon, ¼ tsp salt, ½ tsp baking powder, and ½ tsp baking soda, then set aside.

STEP 3: Cream Butter + Sugar

In a large bowl, beat 1 cup unsalted softened butter with a hand mixer for 1 minute. Add 1 cup brown sugar and ½ cup granulated sugar, then mix until light and fluffy, about 3 minutes.

STEP 4: Add Eggs and Vanilla

Add the 2 large eggs and 1 tsp vanilla extract, mixing just until combined.

STEP 5: Mix Together

Gradually add the dry ingredients to the wet ingredients, mixing with a hand mixer until just combined—be careful not to overmix.

STEP 6: Add Rolled Oats

Now fold in the 3 cups of rolled oats with a spatula until evenly distributed throughout the dough. This step can take a bit of patience.

STEP 7: Add Chocolate Chips

Gently fold in 1 cup of chocolate chips with a spatula until they’re mixed with the cookie dough.

STEP 8: Drop and Bake

Drop 2 Tablespoons of cookie dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading. Bake for 11-13 minutes, or until the edges are golden brown.

STEP 9: Let Cool

Remove from the oven and let cool for 5 minutes before using a spatula to transfer the cookies to a wire rack to cool completely. They will be soft at first but will firm up as they cool.

How To Store Leftovers

• Room Temperature: Store in an airtight container for up to 1 week.
• Refrigerate: Keeps them fresh longer if you don’t plan to eat them right away.
• Freeze: These cookies freeze well for up to 6 months. Place them in a freezer bag, remove excess air, and seal tightly.
• Freezer Tip: You can freeze the dough! Scoop into balls, freeze on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 extra minutes to the baking time.

Common Mistakes to Avoid

• Using the Wrong Oats – Quick oats absorb too much liquid, making the cookies dry. Stick with old-fashioned rolled oats for the best texture.
• Overmixing the Dough – Too much mixing develops the gluten in the flour, leading to tough cookies. Mix just until combined.
• Measuring Flour Incorrectly – Scooping directly from the bag will pack too much flour into the cup. Instead, spoon it in then level off with a knife for accuracy.
• Skipping Chill Time – If your cookies spread too much, chilling the dough for 30 minutes before baking can help.
• Overbaking – The cookies should look slightly underdone in the center when removed from the oven. They will firm up as they cool.
• Transferring Too Soon – Let cookies sit on the pan for 5 minutes before moving them to a cooling rack to prevent them from falling apart.

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