Cookies are my weakness. And nothing is better to me than a cookie with both oatmeal and chocolate chips. I mean, what’s a cookie without chocolate?
I am constantly making different types of cookies, based on whatever I have on hand. But, this is one of my goto made up recipes. I love the cinnamon and oats mixed with the chocolate. The cookies are soft, but not so soft that they don’t stay together when you are eating them. YUM.
Oatmeal Chocolate Chip Cookies
Print recipe
| Serves | 12 |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Total time | 20 minutes |
| By author | Dish Ditty |
Ingredients
- 1/2 cup Butter
- 3/4 cubes Brown Sugar (firmly packed)
- 1/2 cup Granulated Sugar
- 2 Eggs
- 2 teaspoons Vanilla
- 1 1/2 cup Flour
- 1/4 cup Flax Seed (optional, for added fiber & protein)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 2 cups Oatmeal (unchooked, Quaker Oats Original)
- 12oz Semi-Sweet Chocolate Chips
Directions
| Step 1 | |
| Preheat oven to 350 degrees. | |
| Step 2 | |
| In medium sized bowl, sift/whisk together the flour, flax, salt, baking soda, baking powder, cinnamon and nutmeg. Add the oats and mix well. Set aside. | |
| Step 3 | |
| In large bowl, beat butter and sugars on medium speed until creamy. Add eggs and vanilla and beat well, for about 3 minutes. Add the flour mixture to the butter/egg mixture and mix well. Fold in the chocolate chips. | |
| Step 4 | |
| Drop by rounded tablespoonfuls onto ungreased cookie sheets. | |
| Step 5 | |
| Bake 10-14 minutes (depending on cookie size) or until light golden color. Cool for 1 minute on the cookie sheets and remove to continue cooling on wire rack. Cool completely and store tightly covered in tupperware or ziplock bag. | |
| Step 6 | |
| Makes between 3-4 dozen cookies. | |
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