Everyone needs a classic chocolate chip cookie recipe in their repertoire, and this is mine. It is seriously the best chocolate chip oatmeal cookie recipe ever and since Valentine’s Day is around the corner, I thought this would be a good time to share it. Whether shared with your loved one or gifted to your significant other, it’s the perfect Valentine’s Day gift for any foodie or chocoholic. These cookies are soft and chewy, full of chocolate, and full of flavor. They’re easy to make with simple ingredients you’re sure to have on hand, and anytime you want you can change up the recipe to make any kind of cookie recipe you want.
These Chocolate Chip Oatmeal Cookies start out with some all-purpose flour, baking soda, cinnamon, and salt. You can leave the cinnamon out of these cookies if you prefer, but I find that cinnamon pairs really well in oatmeal cookie recipes. You’ll also be using some unsalted butter and brown sugar – the brown sugar helps to add depth of flavour and moisture to these cookies so they stay super soft even after a few days. Along with the butter and sugar, you’ll also be mixing in an egg (room temperature is best) and some vanilla extract. Once you mix together the wet and dry ingredients, you’ll mix in some old-fashioned rolled oats and chocolate chips.
I would recommend you to chill your cookie dough for at least twenty minutes before baking. Chilling the dough will allow the butter to firm back up before you put it into the oven and create a much thicker cookie.
the best chocolate chip oatmeal cookies
- one cup of all-purpose flour
- half a teaspoon of ground cinnamon
- half a teaspoon of baking soda
- a quarter of a teaspoon of sea salt
- half a cup of unsalted butter, softened
- three quarters of a cup of brown sugar
- one large egg, room temperature
- one and a half cups of old-fashioned rolled oats
- three quarters of a cup of semi-sweet chocolate chips
Preheat oven to 180°C and line two large baking sheets with parchment paper and set aside.
In a small mixing bowl, whisk together the flour, cinnamon, baking soda, and salt.
In a separate large mixing bowl using an electric mixer, cream together the butter and brown sugar for about two minutes or until well combined. Mix in the egg and vanilla extract, stopping to scrape down the sides of the bowl as needed.
Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. Add in the oats, then the chocolate chips and combine thoroughly. Cover tightly and refrigerate for at least twenty minutes.
Using a cookie scoop or ice cream scoop, scoop the dough onto the prepared baking sheets, making sure to leave a little room between each one.
Bake in separate batches (keep the other batch of cookie dough in the refrigerator while the first batch bakes) for ten to fifteen minutes or until the tops of the cookies are set.
Remove from the oven and cool on the baking sheet for five minutes, then transfer to a wire rack to cool completely.
Cookies will keep well in an airtight container on the counter for up to one week.