These super soft oatmeal cookies are loaded with chocolate chips and hearty rolled oats. They are buttery and have a toasty brown sugar flavor and hint of cinnamon.
It was an extremely cold and snowy March Break this year. Though my kids didn’t seem to mind at all. My 6 year old was just happy to be off school for a week. They had fun making snow angels and walking through snow that was almost up to their knees. The kids and I also did some baking. We made some banana chocolate chip muffins and these oatmeal chocolate chip cookies because nothing beats warming up to some freshly baked goods.
This recipe begins with your usual suspects: flour, baking soda, salt, and some cinnamon for taste. Then there is the addition of cornstarch, which is the secret to these ultra soft cookies. The rest is: butter for richness, brown sugar for sweetness and a warm depth of flavor, an egg, and vanilla. There are just enough rolled oats mixed in to give these cookies a hearty chewy texture and lastly, there are a whole lot of chocolate chips added in to give these cookies their main flavor.
These oatmeal chocolate chip cookies are quick and easy to put together. There is no chilling required, so there’s less wait time and the cookies can get in your mouth quicker. These cookies are nice and thick. The texture is soft and chewy. The taste is chocolaty with warm notes of brown sugar and cinnamon spice.
- ¾ cup (95g) all-purpose flour
- 2 tbsp (30ml) cornstarch
- ½ tsp (2.5ml) baking soda
- 1 tsp (5ml) ground cinnamon
- pinch of salt
- ½ cup (114g) unsalted butter, softened
- ½ cup (110g) packed brown sugar
- 1 large egg
- 1 tsp (5ml) vanilla extract
- 1&1/2 cups (135g) quick rolled oats
- 1 cup (175g) chocolate chips (plus more for topping, optional)
- Preheat oven to 325F and line 2 baking sheets with parchment or silicone baking mat.
- In medium bowl, toss together the flour, cornstarch, baking soda, cinnamon and salt. Set aside.
- In a large bowl, beat the butter and sugar on med-high speed until pale and fluffy.
- Add in the egg and vanilla and beat for another minute.
- Mix in the dry ingredients on low speed. Then stir in the oats and chocolate chips until just combined.
- Using a small cookie scoop or tablespoon, drop rounded cookie batter about 2" apart onto prepared baking sheets. Top with a few more chocolate chips if desired.
- Bake for about 10 minutes or until the edges just start to brown.
I’ll be sharing this at Fiesta Friday #163. Check it out for other fabulous recipes.