Old Fashioned Chocolate Chip Oatmeal Cookies
If there is one cookie I associate with my childhood, it’s this one. Every time we wanted to bake cookies my mom would pull out her stained recipe card for Mrs. Fields Chocolate Chip Cookies. While the original is still classically delicious, over the years I’ve made a couple of updates. One of the most noticeable updates was to cut the recipe in half.
My favorite part of these chocolate chip cookies is definitely the cinnamon. Cinnamon is one of those spices that I buy in bulk. I also like to mix it up and add multiple types of chocolate chips. I always use semi-sweet and dark, but for the third kind I use either milk or white depending on what I’m in the mood for or probably more accurately, what’s in my pantry.
Because of the oatmeal in this recipe it makes a very hearty cookie. So hearty in fact, that I might have broken a spatula trying to mix them! I use my stand mixer for just about everything and it doesn’t have a problem mixing these, but if you’re using a hand mixer I would switch to a wooden spoon when you add the oatmeal and chocolate chips.
Try out this recipe and report back in the comments how you loved them!
- 1 cup brown sugar
- 1 cup white sugar
- 1 cup unsalted butter room temperature
- 2 eggs room temperature
- 1 teaspoon vanilla
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 1/2 cups old-fashioned oatmeal
- 1 1/2 cups chocolate chips see note
Preheat oven to 375 degrees.
Beat together the sugars and butter until combined, then add eggs and vanilla, and beat until fluffy.
Mix in the flour, powder, soda, salt, and cinnamon until combined. Stir in oatmeal and chocolate chips until combined, the batter will be very stiff.
Measure about 1 1/2 tablespoons of dough (I use a medium cookie scoop) and roll into a ball and place on a cookie sheet lined with parchment paper or a baking liner.
Bake for 9 minutes, they will not look completely done but will be slightly brown around the edges. Move to a wire rack and cool completely.
For the chocolate chips in this recipe you can use a classic semi-sweet, but my favorite is to use a combo of semi-sweet, milk, dark, and/or white.