Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsalted butter - softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 cups old fashioned rolled oats
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper or lightly coat with nonstick spray.
- In a medium bowl, mix together the flour, cinnamon, salt, baking powder, and baking soda. Set aside.
- In a large bowl, cream the softened butter with a hand mixer for about a minute. Add the brown sugar and granulated sugar, then mix until light and fluffy, about three minutes.
- Add the vanilla extract and eggs, mixing just until combined.
- Gradually add the dry ingredients into the wet mixture, using a hand mixer to combine. Be careful not to overmix.
- Fold in the rolled oats using a spatula until evenly distributed in the dough.
- Scoop the cookie dough onto the prepared baking sheet, spacing each about two inches apart to allow for spreading. Bake for 11-13 minutes, or until the edges are golden brown.
- Remove from the oven and let cool for five minutes before transferring to a wire rack. The cookies will be soft but will firm up as they cool.
Recipe Notes:
- Use Rolled Oats – Quick oats will change the texture; stick with old-fashioned rolled oats for the best chew.
- Softened Butter is Key – Room-temperature butter creates the perfect light and fluffy texture when creamed with sugar.
- Don’t Overmix – Overmixing can make the cookies dense; mix just until combined.
- Chill for Thicker Cookies – If you prefer thicker cookies, chill the dough for 30 minutes before baking.
- Watch the Bake Time – Cookies should look slightly underbaked in the center when removed from the oven—they will firm up as they cool.
- Cooling Tip – Let cookies rest on the pan for 5 minutes before transferring to a wire rack to prevent breaking.
- Storage – Store in an airtight container at room temperature for up to 1 week or freeze for up to 6 months.
- Freezing Dough – Freeze pre-scooped dough balls and bake straight from frozen, adding 1-2 extra minutes to the bake time.
Nutrition Info
Calories: 383kcal | Carbohydrates: 52g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 131mg | Potassium: 129mg | Fiber: 3g | Sugar: 26g | Vitamin A: 513IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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