Soft Oatmeal Chocolate Chip Cookies with Cinnamon

These soft oatmeal chocolate chip cookies with cinnamon are warm, gooey, chocolatey, and super soft. The chocolate, cinnamon, and sea salt play against the sweetness of the dough, and balance each other out perfectly. Get the recipe below.

oatmeal chocolate chip cookie broken open

Creating new cookie recipes is so rewarding. There are definitely some flops and fails, so when a recipe finally hits the mark, it is so rewarding. This cookie went through 5 different versions before finally getting it right!

As with all things on Baker Street Society, I bake and create each recipe with intention. It is not just by chance that you are getting a delicious, well-thought out cookie. This cookie, as with all of my recipes, was a labor of love made with YOU in mind.

Best Oats to Use for Soft Oatmeal Chocolate Chip Cookies

There are a few types of oats available on the market, but this recipe specifically calls for traditional rolled oats. Do not substitute quick oats. The texture is different because they oats are more processed and cut into smaller pieces.

Your cookies will not have the right texture and will not be as satisfying, so please use rolled oats.

close up of oatmeal chocolate chip cookies

5 Tips for Making the Best Soft Oatmeal Chocolate Chip Cookies

It doesn’t get much easier or more delicious than these cinnamon oatmeal chocolate chip cookies. Here are 5 tips to help you make your cookies perfectly every time

1. Use Unsalted Butter

Unsalted butter is always the best choice for baked goods because it allows you to control the salt content. There is no set amount of salt that brands are required to put in their butter. This means your cookies could end up with way too much salt depend on the brand of butter that you use.

That’s why we always use unsalted butter and add the exact amount of salt that we need to the recipe.

2. Soft Butter is Key

Always use softened butter for these oatmeal chocolate chip cookies. Cold butter creates a tighter cookie structure that won’t spread as much.

That’s not a bad thing for things like these cut out sugar cookies that need to hold their shape. But it doesn’t work very well for this recipe.

3. Chill the Dough

Chilling the dough gives the dry ingredients time to absorb the wet ingredients. That is so important for these cookies because we have oats and other dry ingredients that could turn out rather dry without good absorption.

Chill the dough for at least 2 hours, but overnight is even better.

oatmeal chocolate chip cookie

4. Prep the Cookies Ahead

Before chilling the dough, be sure to scoop the cookies with a large cookie scoop (I use one similar to this scoop). The dough gets really firm once chilled, making it almost impossible to scoop afterward.

Scoop the dough balls, place them on a small tray lined with wax paper, and cover with plastic wrap.

They are so easy to just take out of the fridge and bake. Sometimes I even freeze some of the dough and take a few out when we want them. That’s especially nice on lazy weekends when we all need a break. (Yes, I do take breaks, although it might seem like I live in my kitchen sometimes!)

5. Bake Until Barely Golden

While some cookies need to brown on top, these oatmeal cookies do not. They should bake between 12-15 minutes. They are done when the edges are just barely golden brown.

If you turn a cookie over, the bottoms will look quite golden, but the tops are still light in color. If the tops brown, they are overdone and will not be soft and chewy as they should be.

soft oatmeal chocolate chip cookies

Baking Essentials Worth Mentioning for this Recipe

Rimmed half sheet pans are a must for most of my cookie recipes. All pans do not bake equally, and some will cause more browning, more spreading, less spreading, etc. The quality of your cookie will be better if you use a rimmed baking sheet. You can find some inexpensive but good quality pans here.

Parchment is also my preference for most baked goods. Silpat works great for non-spreading cookies (such as cut out cookies).

If we want the cookies to spread (and believe me we do), then use parchment. The clean up is so easy too, which is a nice added bonus.

soft oatmeal chocolate chip cookies with sea salt

Soft Oatmeal Chocolate Chip Cookies

close up of oatmeal chocolate chip cookies on a wire cooling rack

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  • Author: Camille
  • Prep Time: 2 hours 10 minutes
  • Cook Time: 13 minutes
  • Total Time: 2 hrs 25 min
  • Yield: 20 cookies 1x
  • Category: Cookies


Units Scale
  • 170 g (12 Tbs) unsalted butter, softened
  • 200 g (1 cup) light brown sugar
  • 47 g (1/3 cup + 2 Tbs) granulated sugar
  • 1 large egg
  • 1 yolk
  • 18 g (4 tsp) vanilla Greek yogurt(preferably Danon Oikos Triple Zero)
  • 2 tsp. vanilla
  • 4 g (1 1/2 tsp) cornstarch
  • 4 g (3/4 tsp) salt
  • 4 g (1 tsp) baking powder
  • 3 g (1/2 tsp) baking soda
  • 3/4 tsp cinnamon
  • 180 g (1 1/2 cups) all-purpose flour
  • 214 g (2 1/4) cups rolled oats
  • 350 g (2 cups) semi-sweet chocolate chips
  • Flaked sea salt for garnish


To Make Soft Oatmeal Chocolate Chip Cookies

  1. In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-low speed until creamed. 
  2. Add whole egg and mix on medium low speed; then add yolk and mix.
  3. Add vanilla and Greek yogurt; mix until combined. Scrape down the sides of the bowl to make sure all ingredients are fully incorporated. 
  4. Add all dry ingredients and chocolate chips; mix on medium low so that very little gluten forms.
  5. Turn speed up to medium for a few seconds to get any remaining dry ingredients mixed in and then stop mixing immediately. DO NOT overmix, or your cookies will be tough. Just be sure to mix the dough long enough to evenly combine the ingredients.
  6. Scoop dough with a large cookie scoop (or muffin scoop) onto a pan lined with wax paper or parchment. Cover with plastic wrap and refrigerate for at least 2 hours. They can be stored in the fridge for up to 5 days before baking.
  7. Take cookies out 30 minutes prior to baking so they can soften just slightly. Preheat oven to 325 degrees and place 6 scooped cookies onto a rimmed half sheet pan lined with parchment paper.
  8. Lightly sprinkle unbaked cookies with flaked sea salt if desired. Bake for 12-15 minutes or until edges are just barely golden. Don’t brown cookies on top or they will be overdone. Transfer to a cooling rack and enjoy warm or cool.


This is a Baker Street Society original recipe.


  1. Pingback: Double Chocolate Hazelnut Sandwich Cookies - BakerStreetSociety

  2. Hi,

    Really loved the recipe. can you please suggest an alternative to egg.
    Thank you !

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