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Oatmeal Chocolate Chip Cut Out Cookie Recipe


  • 1 cup granulated sugar (7 oz or 198 g)
  • 1 cup brown sugar, not packed (5.4 oz or 152 g)
  • 2 cups salted butter, room temperature (1 lb or 454 g)
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup minute oats
  • 5 cups all-purpose flour (1 lb 9 oz or 698 g)
  • 1 tsp ground cinnamon
  • 1 1/2 cups milk chocolate chips


  • Cream the butter and sugars together in the bowl of an electric mixer on low speed, using the paddle attachment. Mix until incorporated – for about 30 seconds. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugars in this step will cause too much air to be incorporated into the dough. If you'd like a light and fluffy cookie, that's ideal, however the dough will spread more during baking; not ideal if you'd like the cookie to hold its shape.
  • Add eggs and vanilla extract slowly and mix. Scrape down the bowl with your spatula if needed and mix again.
  • Add the oats and briefly mix until incorporated.
  • Whisk the flour and cinnamon together in a separate bowl. Add the flour mixture to the bowl of an electric mixer. Place a large tea towel between the edge of the bowl and the electric mixer so that the flour won't escape. Mix on low speed for 30 seconds. Remove the tea towel and observe the dough mixing; when it starts to come together add the milk chocolate chips and mix until the dough clumps around the paddle attachment. The dough should peel away from the sides of the mixer and clump around the paddle attachment. You can also test the dough by pinching it between your thumb and index finger. If it’s soft but not sticky, it’s just right. If it’s too sticky when you pinch it between your fingers, add flour, ¼ cup at a time, and mix until you’re happy with the texture. There are various reasons why a dough can be too dry or too sticky, ranging from humidity in the environment, how soft your butter is, to what kind of flour you use, the fat content of the butter etc., however, there are ways to fix the issues if you run into them. Already mentioned, add flour if your dough is too sticky, and if it’s too dry, make sure you’ve mixed it as best as you can first, and if it’s still too dry, add a little water or milk until your dough comes together.
  • Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
  • Cut out cookie shapes. Place on parchment paper-lined baking sheets. Re-roll scraps and repeat. If your dough gets too soft to work with, place in the fridge or freezer periodically to firm up again.
  • Once all cut out, put cookie dough shapes back into the fridge or freezer for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
  • Preheat your oven to 375°F or 190°C.
  • Bake cookies for 8-12 minutes or until the edges become golden brown. The baking time will depend on the size of your cookie.
  • Let cookies cool to room temperature and decorate if you like! If you’re new to decorating cookies, here is a cookie decorating tutorial with everything you’ll need to know to begin!


Makes approx. 35 medium-sized cookies