These chewy oatmeal chocolate chip cookies are beloved by children and adults alike. They remind me of the oversized cookies you often find in a coffee shop, and pair perfectly with a cup of cocoa, coffee, tea, or milk.
- 1 cup butter, softened
- 1 cup packed brown sugar
- 1 cup granulated sugar, plus 4 tablespoons (for dipping)
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups quick cooking oats
- 1 cup chocolate chips or raisins
Prep and Cook
- 1Using a handheld or electric mixer set to medium speed, beat the butter and sugars until smooth and well combined. Add the eggs, beating them in one at time.
- 2In a medium mixing bowl, whisk together the flour, baking soda, salt and cinnamon. Add to the butter mixture and mix. Stir in the oats and chocolate chips; cover the bowl and chill in the fridge for 30-60 minutes.
- 3Preheat the oven to 375 degrees and line two baking sheets with parchment paper. Place the extra sugar in a small bowl and set aside.
- 4Using an ice cream scoop or your hands, make golf ball-sized dough balls and roll them in the sugar before placing them 2” apart on the baking sheets. With slightly dampened fingers, flatten the cookies, then transfer to the oven and bake for 11-12 minutes or until the edges are only slightly golden brown in colour. The centre may still look uncooked but that’s okay. They will firm up as they cool, and the cookies will have a crisp outer edge and soft centre.
- 5Allow the cookies to cook on the baking sheet for 5 minutes before transferring them to a cooling rack.
- 6Tip: If you don’t have quick-cooking oats on hand, you can make them by placing rolled oats in a food processor and pulsing for 5-10 times.