This delicious cookie is filled with oats and chocolate chips. In fact, the large quantity of oats makes these quite hearty. They’re pretty healthy too (for a cookie that is). But don’t let the large number of oats trick you into thinking they’re going to taste unpleasantly healthy, they taste amazing!
I’ve been reading about the health benefits of cinnamon so I used a hefty amount in this recipe. The cinnamon blends in really well with the flavors of the oats and chocolate. If you’re a big fan of cinnamon you can even add a little more without overpowering the other flavors. Or if you like your oatmeal cookies without any spice then feel free to leave out the cinnamon, cloves and allspice.
The texture is pleasantly chewy but still tender. It’s not too dry but not overly moist either making it great on it’s own or dunked in a glass of milk.
Feel free to substitute raisins for the chocolate chips if you prefer oatmeal raisin cookies. They’re yummy either way!
A delicious and healthier take on traditional oatmeal cookies with extra cinnamon.
- ¾ cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar, packed
- 2 eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups flour
- 1 teaspoon baking soda
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon salt
- 2 ½ cups quick cooking oats
- 1 cup chocolate chips
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Cream the butter and sugar.
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Mix in the rest of the wet ingredients.
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Mix in the rest of the ingredients except the oats and chocolate chips.
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Stir in the oats and chips.
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Bake at 375 degrees for about 12 minutes or until the tops are light brown.
Kate, these cookies are SO good. I made them to bring to work and everyone raved about them. I increased the butter to 2 sticks, made them very large and had to bake them for 16 minutes. Otherwise I followed the recipe. My new go-to cookie. Thanks!!
Awesome, thanks! I’m sure the little bit of extra butter makes them even yummier.