Mommy's Oatmeal Chocolate Chip Cookies
Submitted by essyboo
Soft-baked oatmeal chocolate chip cookies with warm cinnamon and nutmeg spices, ready in under 30 minutes for chewy or crispy texture
YIELD
60 servingsPREP
15 minCOOK
10 minREADY
25 minThese cookies give you options. Bake them 8 minutes for chewy centers that stay soft for days, or go the full 11 for crispy edges with a satisfying snap.
The cinnamon and nutmeg aren’t just background players here; they actually stand up to the chocolate chips and make every bite more interesting.
Rolled oats give these cookies that hearty, substantial feel that makes them perfect for lunch boxes or after-school snacks.
Chef Tips
- Use old-fashioned rolled oats, not quick oats, for better texture
- Scoop dough while it’s still slightly warm for easier shaping
- Space cookies 2 inches apart as they spread during baking
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking
Ingredients
Directions
Heat oven to 375℉ (190℃).
Beat together margarine and sugars until light and fluffy.
Beat in egg and vanilla.
Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well.
Stir in oats and chocolate chips.
Drop by rounded teaspoonfuls onto ungreased cookie sheet.
Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp.
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