Growing up, my mom almost always put oats in the chocolate chip cookies she made.
I mean, I don’t discriminate. I love all chocolate chip cookies. But the nostalgia of oatmeal chocolate chip cookies gets me every time.
Not only do I love them because that’s the way my momma made them, but because the oats create a new texture from the traditional ho-hum plain chocolate chip cookies. With the oats, the edges get a toasty crunch, and the middle remains chewy, dotted with crunches of cooled chocolate chips.
This recipe is particularly lovely because of the addition of just a slight bit of cinnamon — which makes them all the more warm and comforting.
Nothing wrong with a slight improvement on a classic.
Chewy Oatmeal Chocolate Chip Cookies
1/2 cup (1 stick) + 6 tablespoons butter, softened
1/2 cup granulated sugar
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3 cups rolled oats
1 cup chocolate chips
Scoop dough into rounded tablespoons and place on baking sheets about 2 inches apart.
Bake for 9-11 minutes, or until the edges are browned. Cool 1 minute on cookie sheets; remove to wire rack and allow to cool completely.