00743 11 40 C 11 55. 007431 69 40 69 Soft oatmeal chocolate chip cookies 47.

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. This is an easy cookie recipe that is perfect for your Christmas cookie tray! I hope you’ll give it a try!

Ever since I perfected this recipe over two years ago, she’s been making this version instead of her old go-to for the holidays. I think you’re going to love this one. We use a blend of white granulated and also light brown. I recommend using unsalted butter, but if you only have salted on hand you can substitute, just see my guide on salted vs unsalted butter. As usual I recommend using room temperature eggs. I get a lot of questions about using self-rising flour for this recipe but have never tried it and can’t recommend it.

Self-rising contains baking powder, which this recipe does not use, and salt, which we have already accounted for. It makes them nice and soft and chewy without making them cakey. It’s a key ingredient in my peanut butter blossoms, too! Add vanilla and eggs and stir well. I do recommend using a stand mixer or electric mixer to adequately cream the butter. Gradually stir dry ingredients into wet until completely combined. Stir in the oats and any other add-ins at this point.

Tablespoon onto a parchment paper lined baking sheet and bake until edges are just beginning to turn golden brown. You’ll want to watch for the edges to just be beginning to turn a light golden brown. This means stirring it, lightly spooning it into your measuring cup, and then leveling it. Don’t scoop the flour directly into the measuring cup.

Stir until completely combined, then give it a rest. When you remove them from the oven the centers may look a bit under-done still. I’ve already uploaded over 200 recipe videos that you can watch for free! Add eggs, one at a time, beating until combined. In a separate bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon.

Gradually add flour mixture to butter mixture until completely combined. Be sure to scrape the sides and bottom of the bowl so ingredients are well-mixed. Gradually stir in oats until completely combined. If using raisins or chocolate chips, stir them in at this point. Chill dough in refrigerator for 30 minutes. Drop cookie by rounded 2-3 Tablespoon-sized ball onto parchment paper, spacing at least 2″ apart. You may substitute dark brown sugar for an even softer and more chewy oatmeal cookie!