Delicious soft oatmeal chocolate chip cookies that are easy to make and are great for digestion!

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
30 mins
total:
55 mins
Servings:
42
Yield:
42 cookies
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Ingredients

42
Original recipe yields 42 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

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  • Beat butter, brown sugar, and white sugar together until creamy. Add eggs and vanilla extract; stir to combine. Sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. Gradually stir oats, 1 cup at a time, into batter until evenly mixed. Fold in chocolate chips.

  • Scoop 1 to 2 tablespoons batter and drop onto prepared baking sheet. Repeat with remaining batter, keeping about 2 inches between each scoop.

  • Bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. Let cookies cool on the baking sheet before removing, 30 minutes.

Nutrition Facts

148 calories; protein 1.9g 4% DV; carbohydrates 20g 7% DV; fat 7.4g 11% DV; cholesterol 20.5mg 7% DV; sodium 78.8mg 3% DV. Full Nutrition

Reviews (67)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2012
Awesome cookie recipe!! Didn't change a thing, very quick and easy to make!! Thank you, will be a family staple! Read More
(22)

Most helpful critical review

Rating: 3 stars
11/03/2012
This cookie has a chewy, rustic texture. It’s not too sweet and bakes up attractively, nice and round. I had no issues with the cookie flattening although, as I always do with a butter-based cookie dough, I chilled the dough until somewhat firm before baking. I substituted cinnamon chips for the chocolate chips and, truth be told, I prefer them here as the combination of chocolate and cinnamon never much appealed to me. Hubs and I both agree, however, that the cookie was a little heavy on the chips and on the oats. I’m thinking less oats (or a little more flour) and maybe even a tad more sugar would make these softer and a little more moist. Read More
(31)
82 Ratings
  • 5 star values: 59
  • 4 star values: 15
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 3
Rating: 3 stars
11/03/2012
This cookie has a chewy, rustic texture. It’s not too sweet and bakes up attractively, nice and round. I had no issues with the cookie flattening although, as I always do with a butter-based cookie dough, I chilled the dough until somewhat firm before baking. I substituted cinnamon chips for the chocolate chips and, truth be told, I prefer them here as the combination of chocolate and cinnamon never much appealed to me. Hubs and I both agree, however, that the cookie was a little heavy on the chips and on the oats. I’m thinking less oats (or a little more flour) and maybe even a tad more sugar would make these softer and a little more moist. Read More
(31)
Rating: 5 stars
10/08/2012
Awesome cookie recipe!! Didn't change a thing, very quick and easy to make!! Thank you, will be a family staple! Read More
(22)
Rating: 4 stars
03/03/2013
The balance of sugar and oats is just right in this recipe; however, they turned out to be just a bit too crunchy at 375 for 9 minutes. I turned the oven down to 350, baked them for 8 minutes, and they were PERFECT - very lightly toasted around the edges and soft and chewy on the inside. Read More
(11)
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Rating: 5 stars
10/17/2012
Don't change a thing! Easy cookie recipe the kids will devour! Read More
(10)
Rating: 5 stars
09/20/2012
I made the recipe exactly as directed and every single person who had one wanted more. I used sweet creamery butter since the recipe has both salt and baking soda and I didn't want the cookies to be too salty. The cinnamon really gives it a depth of character other oatmeal cookies just don't have. These cookies are soft chewy and just delicious. Thank you for posting! Read More
(7)
Rating: 5 stars
01/08/2013
Perfect. I'm a very novice baker and these still turned out great! Don't forget the pinch of salt since it is listed in the ingredients but not in the directions. I didn't change anything in the recipe. Read More
(5)
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Rating: 5 stars
06/12/2013
Wonderful cookie recipe! The cinnamon gives it an added flavor to distinguish these from most chocolate chip cookies. I substituted half the butter with butter-flavored shortening so the cookies wouldn't bake too thin, as I read other reviewers state. Flattening before baking at 350 for ten minutes, they came out perfect...not too flat, but not like a cake, either. The outside was lightly crisp, while the inside was soft and chewy. Will definitely be making these again! Read More
(3)
Rating: 5 stars
10/22/2012
Excellent cookie, just the right amount of softness...I put 2+cups of chocolate chips in Read More
(2)
Rating: 5 stars
01/10/2013
It's a winner! This recipe was exactly what I was looking for more oatmeal cookie than just a chocolate chip cookie with oatmeal. I did think three cups of oatmeal was too much though two cups was just right for us. After adding the oatmeal the dough was very dry looking I can't imagine a third cup! As always I used my mix of half white flour with half whole wheat instead of just white flour. My only other change was using a tad less white sugar. They were perfectly sweet for us and we like sweet. For my second batch I substituted golden raisins pre-soaked in water since I'm not a big chocolate fan and they were also super good! Eight minutes at 325 degrees in my convection oven worked perfect for me the first batch I made at 350 for 9 minutes were a bit too browned and crunchy. Like another reviewer said don't worry that the middle still looks a little uncooked ours ended up just soft in the center not undercooked. This one is saved to my recipe box and going in my recipe binder! Thank you! Read More
(1)