“Delicious soft oatmeal chocolate chip cookies that are easy to make and are great for digestion!” - by gab0291
Ingredients
Adjust Servings
Original recipe yields 42 cookies
Directions
- 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.
Nutrition
Amount Per Serving (42 total)
- Calories
- 148 cal
- 7%
- Fat
- 7.4 g
- 11%
- Carbs
- 20 g
- 6%
Based on a 2,000 calorie diet
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Reviews (19)
Rate This Recipe
"This cookie has a chewy, rustic texture. It’s not too sweet and bakes up attractively, nice and round. I had no issues with the cookie flattening although, as I always do with a butter-based cookie ..." See moredough, I chilled the dough until somewhat firm before baking. I substituted cinnamon chips for the chocolate chips and, truth be told, I prefer them here as the combination of chocolate and cinnamon never much appealed to me. Hubs and I both agree, however, that the cookie was a little heavy on the chips and on the oats. I’m thinking less oats (or a little more flour) and maybe even a tad more sugar would make these softer and a little more moist."
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