Soft and chewy oatmeal cookies are full of tons of dark chocolate chips and a hint of cinnamon – these cookies will be a new favorite in your cookie jar!
What a week it has been so far! I meant to post these cookies for you yesterday morning, but sometimes life gets in the way of the blog. Rude, I know. But no worries, because I’m sure your Tuesday morning could use a nice dose of gooey chocolate chips – am I right? Specifically, gooey dark chocolate chips coming out of an oatmeal cookie!
Yep, these dark chocolate chip oatmeal cookies are definitely improving my week already! Just looking at a picture of that melty chocolate makes me smile.
These cookies are everything that great chocolate chip oatmeal cookies should be. The texture is super soft and chewy in the center with just a slight crisp at the edges. Brown sugar helps with that chewy texture and also gives the cookies a great flavor. There is a hint of cinnamon in the dough, which I just love in oatmeal cookies! The warm flavor of cinnamon goes so well with oatmeal. Plus I love the flavor of cinnamon and chocolate together. And then instead of plain ‘ol chocolate chips, I used dark chocolate chips. These ones from Ghirardelli
Soft and chewy oatmeal cookies are full of tons of dark chocolate chips and a hint of cinnamon - these cookies will be a new favorite in your cookie jar
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon table salt
- 1 teaspoon cinnamon
- 1 1/2 cups quick oats
- 1 - 1 1/2 cups dark chocolate chips (I like Ghirardelli
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add butter, brown sugar, and sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add the egg and beat well. Mix in the vanilla.
- In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
- Add the dry ingredients to the wet ingredients and mix until just combined. Add the oats and mix until combined. Fold in the chocolate chips.
- Chill the dough overnight (or up to 48 hours).
- When ready to bake, preheat oven to 350 degrees F.
- Scoop the batter onto a cookie sheet lined with parchment paper or a silicone mat, about 1.5 tablespoons of dough per cookie.
- Bake for 10 - 12 minutes.
- Allow cookies to cool on the sheet for a few minutes, then transfer to a wire rack to cool completely.
As a self-proclaimed Cookie Monster, I have tons of great cookie recipes for you!
Cate,
oh my goodness. . these cookies are perfection!!! full of dark chocolate chips and a hint of cinnamon?! love it! and the bittersweet chips from Ghirardelli are my absolute favorite too! Pinned!
Thank you so much, Alice – and thanks for pinning!! Hope you have a great weekend!
This is my kinda cookie! that melty dark chocolate does look phenomenal! Yum! 🙂
Thanks, Sam!!
I always go for the oatmeal cookie. Something about the texture of the oats with the chocolate is just THE BEST! These looks so gooey and gorgeous! Beautiful photos too -totally mouthwatering. Oh, and cinnamon and chocolate and oats -AMAZING.
These look so good I feel like I need to go bake these now! I love chocolate chip cookies, but adding oats just makes them that much better. Yum!
Perfection! Look at that chocolate oozing out! The texture looks perfect too. And of course, love the addition of cinnamon. I like to add it to just about everything I bake as well. I also swear by Ghiredelli chips – only ones I use. I hope things have slowed down a lil’ and that you get to relax a bit this weekend. Life..why are you so cruel at times?