Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 2 cups old-fashioned rolled oats
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large mixing bowl, beat butter and sugars until light and fluffy.
- Beat in eggs one at a time, then mix in vanilla.
- In a separate bowl, whisk flour, baking soda, cinnamon, and salt. Gradually blend into butter mixture.
- Stir in oats and chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are golden and centers are set.
- cool on baking sheets for 5 minutes before transferring to wire racks.
Notes
- For extra chewiness, slightly underbake the cookies (look for set edges but soft centers).
- Use quick oats if you prefer a less textured cookie.
- Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 153 Kcal
- Sugar: 11g
- Sodium: 96mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
