Buttery oatmeal cookies filled with semisweet chocolate morsels and brown sugar flavor
Originally, I was working on this recipe to be an oatmeal raisin cookie. I looked in my pantry and found that I was all out of raisins, so I improvised and made the best oatmeal chocolate chip cookies I’ve ever had!
Some are used to having oats in their chocolate chip cookies; for me, it’s a new thing. I love blending two classics to create a combo of comforting, delicious flavors. These cookies smell incredible as they bake and taste even better.
They are so easy to make too! Whisk together your dry ingredients, cream together your wet ingredients, mix them together, add your oats and chocolate chips, and bake for 11-13 minutes. You’ll have a tray full of perfection in under thirty minutes!
Try these cookies for a perfect merge of two classics. They are so good!
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1 cup butter, softened
- 1 cup dark brown sugar, packed
- 1 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla or almond extract
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semisweet chocolate chips
- Preheat oven to 350 degrees. Prepare two large cookie sheets with parchment paper, silicone liners, or cooking spray. Set aside.
- In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.
- In a large mixing bowl, beat the butter with a mixer until light and fluffy, about 2-3 minutes. Mix in dark brown sugar and granulated sugar and beat for an additional 2 minutes. Add eggs and almond extract and beat until combined.
- Add the dry ingredients to the wet ingredients in two additions. Once mixture is completely combined, stir in the oats and the chocolate chips.
- Using a cookie scoop, put mounds of dough about 1 inch apart onto the cookie sheets. Bake 10-13 minutes. Let cool 5-10 minutes before removing from cookie sheets.