I’ve been making these cookies for years. When one of my friends saw me pin a different oatmeal chocolate chip cookie recipe she asked why I’d use any recipe but this one. I was quite surprised that of the 7 cookie recipes that include oatmeal, none of them were this recipe. I made these for November’s Carroll Cafe after my boyfriend suggested them (over and over again), and then they sold out before he could try any (early bird gets the delicious cookies)! Lucky for you, you can now make these whenever you desire. Pro-tip: double the recipe so you don’t run out! You can always scoop the dough and freeze it for baking off later, just add a few minutes to the cook time.
Makes about 1 dozen large cookies, 2 dozen normal size
Adapted from Betty Crocker’s Cookie Book (pg. 2)
- 1 cup brown sugar
- 1 cup butter, room temperature
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 1/2 tsp salt
- 2 eggs
- 2 1/2 cups old-fashioned oats
- 1 1/3 cup all-purpose flour
- 1 1/2 cup semi-sweet chocolate chips
In a large bowl, beat sugar and butter together until smooth. Add baking soda, cinnamon, vanilla, salt, and eggs, and mix well. Stir in the remaining ingredients.
Scoop batter onto ungreased baking sheet, about 2 inches apart. Bake for about 9-12 minutes, or until set and just beginning to turn golden around the edges. Allow cookies to cool on a wire rack.