Join me on Insta @adrianne.reelie

My Famous Batch- And- A- Half Cinnamon Oatmeal Chocolate Chip Cookies

My Famous Batch- And- A- Half Cinnamon Oatmeal Chocolate Chip Cookies

Have you ever wished there was a way to get more than just one batch of cookies, but without the overwhelming amount of 2 batches of cookies?

Or maybe that was just me being too lazy to make 2 batches! I always felt if I was going to make a double batch, I may as well make 3 batches… But then I knew I would be way too committed to the kitchen. I created a solution, and I have never been disappointed with a single batch yet.

We absolutely love my recipe for oatmeal chocolate chip cookies around here. The amount last us long enough to serve our company, deliver extras, and enjoy ourselves!


My Famous Batch- And- A- Half Cinnamon Oatmeal Chocolate Chip Cookies

(loads of cinnamon goodness!)

** makes around 18 large cookies, give or take some of the cookie dough the kids steal!

Ingredients

  • 1.5 cups of firmly packed brown sugar

  • 1.5 cups of granulated sugar

  • 1.5 cups of softened butter or margarine

  • 1 tablespoon of vanilla extract

  • 3 large eggs

  • 3 cups of all purpose flour

  • 1.5 teaspoons of baking soda

  • 1 teaspoon of salt

  • 1 tablespoon of ground cinnamon

  • 3 cups of rolled oats

  • 2 cups of chocolate chips or add- ins of choice

Instructions

  • Preheat oven to 350 degrees

  • Cream together the sugars, margarine/ butter, and vanilla extract in a large mixing bowl.

  • When the mixture is fluffy, add eggs one at a time, and beat well.

  • Add in your cinnamon and salt with a quick stir.

  • Gradually mix in the flour and baking soda until well mixed.

  • Stir in the oats until well combined.

  • Combine add- ins.

  • Drop by rounded tablespoons or ice cream scoops onto parchment paper protected cookie sheets. I personally use ice cream scoops, and bake 6 at a time for large cookies!

  • Bake for about 10 minutes, or until edges are lightly browned and semi firm. The tops will look slightly undercooked, but allow them to cool slightly for 5 minutes on the cookie sheet before removing. This will allow them to fully cook and set! Make sure you follow this step and do not overcook.

  • Transfer to wire rack or cool surface to cool down completely.

I noticed this recipe makes around 18 large cookies when using an ice cream scooper. That is give or take the amount of cookie dough my kids and husband steal while “helping” me bake!


Tag me on Instagram @adrianne.reelie if you decide to try this recipe! I would love to see how they turn out for you!

Strawberry Oatmeal Breakfast Bars

Strawberry Oatmeal Breakfast Bars