These Cinnamon Oatmeal Chocolate Chip Cookies have thick, chewy centers with crisp, golden edges. They’re loaded with hearty rolled oats, melty chocolate chips, rich brown sugar, and plenty of cinnamon for that extra cozy flavor. If you’re looking for a dependable, no-fail oatmeal chocolate chip cookie, this one quickly becomes a go-to.
They’re easy to make with simple pantry ingredients and come together fast—no chilling, no fancy steps—yet they taste like the kind of cookie you’d expect from a bakery.
Why You’ll Love These Cookies
- Thick and chewy with crisp edges
- Rich brown sugar and cinnamon flavor
- Easy, no-chill cookie dough
- Made with pantry staples
- Freezer-friendly
- Perfect for sharing (or keeping stashed for yourself)
Ingredients
- 1 cup unsalted butter, room temperature
- 1½ cups brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour or sub gluten-free 1:1 flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 teaspoons ground cinnamon
- 3 cups rolled oats (old-fashioned oats, not quick oats)
- 1½–2 cups chocolate chips (I like a mix of milk and semi-sweet)
How to Make Cinnamon Oatmeal Chocolate Chip Cookies
- Preheat oven
Preheat oven to 375°F. Line baking sheets with parchment paper. - Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside. - Cream butter and sugars
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes. - Add eggs and vanilla
Beat in eggs one at a time, then mix in vanilla until fully combined. - Combine wet and dry
Add the flour mixture to the wet ingredients and mix just until combined—do not overmix. - Stir in oats and chocolate chips
Fold in rolled oats until evenly distributed, then stir in chocolate chips. - Bake
Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
Bake for 10–12 minutes, until edges are set and lightly golden but centers are still soft. - Cool
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage & Freezing
- Store baked cookies in an airtight container at room temperature for 3–4 days
- Freeze baked cookies or cookie dough for up to 3 months
- To freeze dough: scoop onto a baking sheet, freeze until solid, then store in a freezer bag and bake straight from frozen (add 1–2 minutes to bake time)
Add-Ins & Substitutions
- Nuts: Chopped walnuts or pecans add great crunch
- Raisins: Swap chocolate chips for raisins for a classic oatmeal cookie
- Extra spice: Add a pinch of nutmeg or cardamom for warmth
- More chocolate: Add mini chocolate chips or chocolate chunks
Chocolate Chip Cream Filled Peanut butter cookies
Peanut butter chocolate chip cookies
Cinnamon Oatmeal Chocolate Chip Cookies
Thick, chewy center and crispy outer edges. Loaded with oats and chocolate chips, they have a deep brown sugar flavor and cinnamon for extra spice.
Ingredients
- ¾ cup butter
- 1 cup brown sugar
- ½ cup white sugar
- 2 eggs
- 1 tsp baking soda dissolved in 1 tbsp water
- 1-½ cup flour
- 2 cups rolled oats – not quick oats
- 1-½ cups chocolate chips
- 1 tsp vanilla
- 1 tsp baking powder
- 4 tsp cinnamon
Instructions
- Whisk together flour and baking powder and set aside
- Cream together butter and sugars until light and fluffy
- Add eggs, vanilla and dissolved baking soda and mix well
- Add flour mixture until just combined
- Stir in oats until combined and then add chocolate chips
- Bake at 375 for 10-12 minutes or until edges are crispy
Tried this recipe?Let us know how it was!
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