This is my mom’s recipe for the best oatmeal chocolate chip cookies! They’re chewy in the middle with crisp edges and finished with cinnamon sugar – her secret!
Of all the recipes my mom left behind, this one is her most treasured. We call these “mommy cookies” because they were her signature treat. She made them all throughout the year and especially around Christmas. These were the cookies she packaged up and sent to me at college, and the cookies all my friends would beg for. Even just the smell of them baking brings a smile to my face and warmth to my heart.
Oatmeal cookies are amazing. They have a unique texture and flavor that you just can’t get from a traditional chocolate chip cookie. Not that I’m throwing shade at traditional CCC’s. My love for them is well documented. But when it comes to oatmeal cookies, it’s the raisins that tend to be the deal breaker. At least that’s the case in my family. Replacing raisins with chocolate chips is a solid move. Mom knew what she was doing.
I’ve been mildly obsessed with baking with Finlandia’s imported unsalted butter lately, which is what I use to give these cookies an improved texture and flavor. That’s because it’s cultured, which means it’s made with live cultures, sort of like yogurt and cheese. This is common in a lot of European butters, and it gives a distinct tangy and pronounced buttery flavor that makes a noticeable difference in baked goods. It also has a higher butterfat content than standard American butters, which gives these cookies irresistibly crispy edges.
That little sprinkle of cinnamon sugar right before baking is mom’s signature twist and it makes all the difference in the world. The slight hint of cinnamon is what really sets these apart from other CCC’s and gives them a burst of warmth and homeyness. The light coating of sugar sort of caramelizes in the oven to produce a delicate, craggy crust. It’s a subtle touch and that’s what makes it so special. My mom was a subtle lady.
These cookies are crispy on the outside, chewy on the inside, and they taste like chocolate, cinnamon, butter and love. They’re the best way I know how to show the people around me how much I care about them. I hope you make these cookies and share them with everyone you love this holiday season. My mamma wouldn’t want it any other way.
Thank you to Finlandia Imported Butter for sponsoring this post! For anyone in the western Massachusetts area, tune in to Western Mass News (WSHM-TV/CBS/WGGB-TV/ABC – Springfield, MA) TODAY at 12:45 pm (EST) to see me bake these cookies live!
- 14 tablespoons unsalted Finlandia butter, softened
- 1 1/4 cups packed dark brown sugar
- 1 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 2 1/4 cups rolled oats
- 2 cup semisweet or bittersweet chocolate chips
- 1 1/2 tablespoons granulated sugar
- 1 teaspoon cinnamon
- Use an electric mixer to cream together Finlandia butter with brown sugar and salt, about 2 minutes. Add the egg and vanilla and beat on medium speed until light and fluffy, about 2 minutes more.
- In a separate bowl, sift together the flour and baking soda, then add them to the butter and mix until just incorporated. Add the oats and mix for a few seconds, then add the chocolate chips and mix until combined. Cover the dough and chill for at least 2-3 hours or up to 48. This step is optional, but will result in cookies with a better crispy/chewy texture and a more pronounced flavor.
- Preheat the oven to 350 degrees. in a small bowl, mix together the granulated sugar and cinnamon, then set aside. Scoop rounded tablespoons of dough onto a parchment lined baking sheet about 2 inches apart. Gently press your thumb into the center of each mound, then sprinkle with cinnamon sugar.
- Bake for 10-12 minutes, depending on your oven and desired texture. Less time will give you a chewier cookie and more time will result in a crispier cookie. Ovens vary, so be sure to keep an eye on them.
- Allow cookies to cool right on the baking sheet, then serve or store in an airtight container at room temperature for up to 1 week. Cookies are best within the first 3 days.