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!
- 14 tablespoons unsalted 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 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.
Keywords: cinnamon, dessert, baking