Cinnamon Oatmeal Chocolate Chip Cookies

These Cinnamon Oatmeal Chocolate Chip Cookies have chewy centers, crispy edges, and plenty of cinnamon flavor. They’re packed with old-fashioned oats and chocolate chips, with brown sugar giving them that rich, classic oatmeal cookie flavor.

They’re easy to make with simple ingredients and don’t require any chilling, so you can have a batch in the oven pretty quickly. If you love oatmeal cookies but still want plenty of chocolate, these are the best of both worlds.

Why You’ll Love These Cookies

• Chewy centers with crispy edges
• Lots of cinnamon and brown sugar flavor
• Packed with oats and chocolate chips
• No chilling required
• Easy to make with basic pantry ingredients
• Great for freezing

Ingredients

• ¾ cup butter, softened
• 1 cup brown sugar, packed
• ½ cup white sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda, dissolved in 1 tablespoon water
• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• 4 teaspoons cinnamon
• 2 cups old-fashioned rolled oats (not quick oats)
• 1½ cups chocolate chips

How to Make Cinnamon Oatmeal Chocolate Chip Cookies

1. Preheat the oven

Preheat your oven to 375°F. Line your baking sheets with parchment paper.

2. Mix the dry ingredients

Whisk together the flour and baking powder in a medium bowl and set aside.

3. Cream the butter and sugars

In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy.

4. Add the eggs and vanilla

Add the eggs, vanilla, and baking soda dissolved in 1 tablespoon of water. Mix until everything is well combined.

5. Add the flour

Add the flour mixture and mix just until combined. Try not to overmix the dough.

6. Add the oats and chocolate chips

Stir in the rolled oats until evenly incorporated, then fold in the chocolate chips.

7. Bake

Scoop the cookie dough onto your prepared baking sheets, leaving enough room between the cookies for them to spread.

Bake at 375°F for 10–12 minutes, or until the edges are crispy and lightly golden.

The centers may still look a little soft when you take them out of the oven—that’s what you want for a chewy center.

Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Tips for the Best Oatmeal Chocolate Chip Cookies

Use old-fashioned rolled oats. They give these cookies their chewy texture. Quick oats will absorb moisture differently and won’t give you quite the same result.

Don’t overbake them. Take the cookies out when the edges are set and the centers are still soft. They’ll continue to set as they cool.

Measure your flour carefully. Too much flour can make oatmeal cookies dry, especially since the oats also absorb moisture.

Let the butter soften. Softened butter creams much better with the sugars and helps give the cookies the right texture.

Can I Make These With Raisins?

Absolutely. For classic cinnamon oatmeal raisin cookies, replace the 1½ cups of chocolate chips with 1½ cups of raisins.

For softer, plumper raisins, soak them in hot water for about 10 minutes before adding them to the dough. Drain them well and pat them completely dry before stirring them in.

You can also use a combination of raisins and chocolate chips.

Add-Ins & Variations

There are plenty of easy ways to change these up:

• Raisins: Replace the chocolate chips with 1½ cups raisins.
• Walnuts or pecans: Add chopped nuts for some extra crunch.
• Chocolate + raisins: Use a combination of the two.
• Extra spice: Add a small pinch of nutmeg for even more warm spice flavor.
• Different chocolate: Try milk chocolate, semisweet, dark chocolate, or a combination.

Storage & Freezing

Store the baked cookies in an airtight container at room temperature for about 3–4 days.

You can also freeze the baked cookies for up to 3 months.

To freeze the cookie dough, scoop it into individual portions and place them on a baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or container.

When you’re ready for cookies, you can bake the dough straight from frozen. Just add an extra minute or two to the baking time.

Cinnamon Oatmeal Chocolate Chip Cookies

These cinnamon oatmeal chocolate chip cookies have chewy centers and crispy edges and are loaded with oats, chocolate chips, brown sugar, and plenty of cinnamon.

Course: Dessert
Servings: 24 cookies

Ingredients

• ¾ cup butter
• 1 cup brown sugar
• ½ cup white sugar
• 2 eggs
• 1 teaspoon baking soda dissolved in 1 tablespoon water
• 1½ cups flour
• 2 cups rolled oats – not quick oats
• 1½ cups chocolate chips
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1 teaspoons cinnamon

Instructions

1. Preheat oven to 375°F.
2. Whisk together flour and baking powder and set aside.
3. Cream together butter and sugars until light and fluffy.
4. Add eggs, vanilla, and dissolved baking soda and mix well.
5. Add the flour mixture and mix until just combined.
6. Stir in oats until combined, then add chocolate chips.
7. Bake for 10–12 minutes, or until the edges are crispy and lightly golden.
8. Allow the cookies to cool for a few minutes on the baking sheet before transferring to a wire rack.

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