Delicious soft oatmeal chocolate chip cookies that are easy to make and are great for digestion! These cookies are perfect for a quick snack or a dessert, and they’re also packed with healthy ingredients that help with digestion.
Oatmeal Chocolate Chip Cookies Cooking Instructions
1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. Beat butter, brown sugar, and white sugar together until creamy. Add eggs and vanilla extract; stir to combine. Sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. Gradually stir oats, 1 cup at a time, into batter until evenly mixed. Fold in chocolate chips.
3. Scoop 1 to 2 tablespoons batter and drop onto prepared baking sheet. Repeat with remaining batter, keeping about 2 inches between each scoop.
4. Bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. Let cookies cool on the baking sheet before removing, 30 minutes.
This cookie has a chewy, rustic texture. It’s not too sweet and bakes up attractively, nice and round. I love how the cookie dough isn’t too sweet, so the chocolate chips stand out more. The cookies are also the perfect size for me- not too big and not too small.
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 pinch salt
- 3 cups old-fashioned oats
- 1 (12 ounce) bag semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Beat butter, brown sugar, and white sugar together until creamy. Add eggs and vanilla extract; stir to combine. Sift flour, cinnamon, baking soda, and baking powder together in a separate bowl; stir into butter-sugar mixture until thick and free of clumps. Gradually stir oats, 1 cup at a time, into batter until evenly mixed. Fold in chocolate chips.
- Scoop 1 to 2 tablespoons batter and drop onto prepared baking sheet. Repeat with remaining batter, keeping about 2 inches between each scoop.
- Bake in the preheated oven until edges of cookies are lightly browned, 9 to 10 minutes. Let cookies cool on the baking sheet before removing, 30 minutes.
