These Oatmeal Chocolate Chip Cookies are flavorful and delicious, cooked low and slow to create a nice crunch! Seriously, these babies are our very favorite oatmeal chocolate chip cookie and it’s impossible to eat only one! Made with flour, old-fashioned oats, lemon juice, cinnamon, and milk chocolate chips! Your family will fall in love with this recipe! Make it with me!
This is My Favorite Base Oatmeal Cookie Recipe
These oatmeal chocolate chip cookies are so easy to make and super flavorful! I love adding oatmeal to cookies because it adds a heartiness to the cookie and a yummy flavor!
The base of these cookies is made with butter, brown sugar, and granulated sugar. Then we add in the dry ingredients, flour, old fashion oats, baking soda, salt, and cinnamon.
You have the option of adding not only chocolate chips but also some nuts too! You won’t catch me adding ANY nuts to any baked good but hey, the option is there!
Check out the tips at the bottom of the recipe for how to substitute nuts.
My Oatmeal Cookie Texture Hack
If you are like me, then you are a texture person. I don’t love weird textures and adding the old-fashioned oats whole to this recipe, makes it have more texture.
I LOVE the flavor of the oatmeal in these cookies, but I don’t love the texture. SO we created a hack!
What we do is actually measure the old-fashioned oats first, 1/2 cup, then place the oats in a blender or food processor and blend them on high until they create a powder. Then we add it to the recipe.
It works! We still get that oatmeal flavor, without the weird texture. You should try it with your family and see what they think! It’s a great hack!
Cookies Baked Low and Slow
You’ll notice that the oven temperature is set to 300 degrees. That is not a typo. The way we bake these cookies is on a low setting for a longer period of time.
20-25 minutes in the oven, or until golden brown.
Then, when the cookies are done with golden edges, pull them from the oven but leave them on the cookie sheet to cool. This will continue to enhance the crunch and leave a yummy finish on the bottom.
This creates a very delicious, very crisped cookie! It has a nice BITE to it! If you like a cookie with more of a crunch, these are for you!
If you want them to be softer, turn the heat up to 350 and bake for less time. Around 10 minutes should do the trick.
Secret Ingredients!
You’ll notice a few secret ingredients in this recipe. Can you spot them?
Lemon Juice: doesn’t change the flavor, but it helps to create a chewier cookie!
Ground Old Fashioned Oats: doesn’t change the flavor, but gives the cookies a smoother texture!
Cinnamon: a dash of cinnamon compliments the oats SO WELL! Minimal, but creates a nice flavor pop.
Cold Butter: ALWAYS use cold butter when making cookies! The cold butter helps them to hold their shape, and not spread and fall flat!
Chocolate Chips: I always bake cookies with milk chocolate chips! You do you, any chip will work!
Like this recipe and want to save it for later? Pin it to Pinterest here!
Oatmeal Chocolate Chip Cookies
These Oatmeal Chocolate Chip Cookies are flavorful and delicious, cooked low and slow to create a nice crunch!
Ingredients
- 1 cup cold butter, cut into tablespoons*
- ¾ cup + 1 tablespoon granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 ¼ teaspoons vanilla extract
- ¼ teaspoon freshly squeezed lemon juice
- 2 ¼ cups flour
- 1/2 cup old fashioned oats*
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 3 cups chocolate chips*
Instructions
- Preheat oven to 300°F.
- In a stand mixer with the paddle attachment, cream together butter, sugar and brown sugar on medium speed for about 2 minutes.
- Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
- In a second bowl, mix together flour, oats, baking soda, salt and cinnamon.
- With mixer on low speed, add dry ingredients, mixing for about 45 seconds. Don’t over mix.
- Fold in chocolate chips.
- Portion dough with a cookie scoop, about 1 1/2 tablespoons, onto a baking sheet lined with parchment paper.
- Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
- Remove from oven and cool on baking sheet for 10 minutes, before transferring to a wire rack to cool completely.
Notes
*Always use cold butter when making cookies. I take mine right out of the fridge, cut it into tablespoons, then add to the stand mixer.
*For the oats in oatmeal cookies, I like to grind them down into a powder first, before adding them to the recipe. I don't love the texture of the oats, but love the flavor! I measure the 1/2 cup first, then throw it in my blender or food processor for easy grinding.
*If you want to add chopped nuts to this recipe, only add 2 cups of chocolate chips and 1 cup of chopped nuts. You can use walnuts or pecans.
