Oat Cinnamon Chocolate Chip Cookies

Oat Cinnamon Chocolate Chip Cookies

Posted on January 08, 2021

Photos from Sweetest Menu and modified.

The original chocolate chip cookies are converted to a more rich cookies recipe with oat addition and a distinctive cinnamon flavour! Oats make these cookies soft, less crunchy with a more cakey texture. One large cookie, and it is enough to cover your sweet cravings! Additionally, the chocolate-cinnamon combo is one of my favorite and a cozy and winter twist to the original chocolate chip cookies! It is impossible to resist to these cookies in the morning along with your coffee or in the evening along with a glass of cold milk! And of course the kids will not stop asking for one more!!

These cinnamon, oat, chocolate chip cookies are super easy to make and taste delicious! We need only everyday ingredients, that we have in our kitchen. Maybe the only ingredient to pay attention are the oats to use in the cookies. These cookies need rolled oats, also known as old-fashioned oats. Rolled oats, differ from oat flakes (also known as instant or quick oats). They are a little bit larger and they are flattened grains. Rolled oats hold a better choice when making cookies, muffins and cakes, whereas oat flakes are preferred when oats are to be cooked, like when making oatmeal. Like most chocolate chip cookies, this recipe uses two kinds of sugar, granulated white sugar and brown sugar, which this leads to rich cookies with beautifully crisp edges. I have to admit, that, compared to what I always do, I have not reduce the sugar amount from the original recipe taken from Sweetest Menu, which I find just perfect!

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Hover over the image to see the ingredients

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Start by mixing well the flour, the cinnamon, the baking soda and the salt into a big mixing bowl and set them aside.

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Continue by adding in the bowl of your electric stand mixer fitted with paddle attachment the butter and beat along with the white and brown sugar in medium speed for 2'-3' until creamy and fluffy. If needed scrape down the sides of the mixer bowl using a rubber spatula.

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Add the egg and beat well. Add the vanilla extract and beat until incorporated. Again, if needed scrape down the sides of the mixer bowl using a rubber spatula.

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Add the dry ingredients and the rolled oats and beat just until incorporated. Do not over beat, else you will end up with tough cookies.

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Finally, fold in the chocolate chips gently using a rubber spatula.

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Compared to the original chocolate chip cookies recipe, this cookie dough does not need to be firmed and refrigerated before scooping the cookies. Therefore, scoop the cookies directly on the pre-lined baking sheets. I like to use one ice-cream scoop per cookie (about 40gr). However you can use two tablespoons to form the cookies or just form them by hand. I like to flatten the cookie dough balls gently with my hands. Make sure to leave some space in-between the cookies, since the cookies flatten while baking.

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Bake in preheated oven at 160°C (350°F) fan forced for about 10'-12' or until golden brown around the edges but in the center will still be a little soft. I like to bake each sheet separately in the middle position of the oven.

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After removing from the oven let cool for 2' and transfer gently with a spatula (they are still soft) on a wire rack to cool completely.

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I enjoy these cookies warm so much!! The chocolate chips are still melted, the cookies are still soft and mouthwatering! But still, I found it difficult to resist to these cookies at room temperature along with my coffee in the morning or with a glass of cold milk at the evening! And of course, these cookies are one of my kids favourite treats!

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After cooling down completely, store in an airtight container at room temperature for up to 5 days.

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Oat Cinnamon Chocolate Chip Cookies

Oat Cinnamon Chocolate Chip Cookies


10'

Preparation Time


10' - 12'

Cooking Time


15 cookies

Servings

Ingredients

  • 140 gr ( 1 cup ) all purpose flour

  • 100 gr ( 1 cup ) rolled oats (old fashioned)

  • 1 tsp cinnamon powder

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 115 gr unsalted butter, at room temperature

  • 90 gr ( 1/2 cup ) brown sugar

  • 50 gr ( 1/4 cup ) granulated white sugar

  • 1 large egg, at room temperature

  • 1 tsp pure vanilla extract

  • 150 gr ( 1 cup ) dark chocolate chips

Instructions

  • Preheat the oven in 160°C (350°F) fan forced and line two baking sheets with parchment paper.

  • In a big mixing bowl mix well the dry ingredients: the flour, the cinnamon, the baking soda and the salt. Set aside.

  • In the bowl of your electric stand mixer fitted with paddle attachment beat the butter along with the white and brown sugar in medium speed for 2'-3' until smooth and creamy. Scrape down the sides of the bowl with a rubber spatula if needed.

  • Add the egg and beat well.

  • Add the vanilla extract and beat until incorporated. Scrape down the sides of the bowl with a rubber spatula if needed.

  • Add the dry ingredients and the rolled oats and beat just until incorporated. Do not over beat, else your cookies will end up tough.

  • Fold in the chocolate chips gently using a rubber spatula.

  • Scoop the cookies directly on the pre-lined baking sheets. You can use one ice-cream scoop per cookie (about 40gr) or two tablespoons to form the cookies or even your hands. However , when you form the cookies make sure to have even size, for even baking. Flatten the cookie dough balls gently with your hands and make sure to leave some space in-between the cookies, since they flatten while baking.

  • Bake each pan separately in the middle position of the oven for about 10'-12' or until golden brown around the edges but in the center will still be a little soft.

  • Remove from the oven and let the cookies cool down on the baking sheet for 2' before gently transfer them on a wire rack using an offset spatula or your hands to cool completely.

  • Enjoy warm or at room temperature. After cooling down completely, store in an airtight container at room temperature for up to 5 days.

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