Mom's Chocolate Chip Cookies

Chocolate chip cookies with a hint of cinnamon and a bit of chew from ground oats. Perfect for a crowd or for freezing for when you get a cookie craving. 

To make chewy cookies, bake at 325 degrees for 17-19 minutes. For crispier cookies, bake at 350 for 16-18 minutes. 

Course Dessert
Cuisine American
Author Adapted from Sunset Cookies (


  • 1 1/2 cup butter or margarine, softened
  • 1 1/3 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1 tsp lemon juice
  • 3 cups all-purpose flour
  • 2 tsps baking soda
  • 1 1/2 tsps salt
  • 1 tsp cinnamon
  • 1/2 cup rolled oats, not quick cooking
  • 24 ounces semi-sweet chocolate chips


  1. Preheat oven to 325 degrees for chewy cookies or 350 degrees for crispy cookies, depending on your preference.  Prepare cookie sheets by lining with parchment paper or lightly greasing them. 

  2. Using a food processor or blender, grind the oats into a fine powder. I find that the single serve smoothie bottle from my Ninja does this the best.

    Add oats to a medium bowl with the flour, salt, baking soda, and cinnamon and stir to incorporate. Set aside.

  3. In a large bowl or the bowl of a stand mixer, cream butter, granulated sugar, and brown sugar until light and fluffy (about 5 minutes on medium speed). The butter and sugar mixture should be a light yellow color.

  4. Add eggs, one at a time, to the butter and sugar mixture, beating well after each egg is added. After the last egg is added, pour in the vanilla extract and lemon and mix on low until incorporated.

  5. Slowly add the flour mixture to the wet ingredients, beating on low speed (2 or 3 on my Kitchenaid) until just incorporated. Stir in the chocolate chips.

  6. Drop tablespoons full of dough onto cookie sheets. I use a medium cookie scoop. Between batches, keep dough in the fridge.

  7. For chewy cookies, bake for 17-19 minutes at 325, until light golden brown. For crispy cookies, bake for 16-18 minutes at 350, until light golden brown.

  8. Remove cookie sheets from oven and let cookies cool on the cookie sheet for 2-3 minutes before moving to cooling racks. 

Recipe Notes

NOTES: Feel free to use a different type of chocolate for your cookies! In the past, I've made cookies using milk chocolate chips or even peanut butter chips. You can also use chocolate chunks. The important part is making sure you have 24 ounces of chocolate. 

You can also add up to 2 cups of mix-ins, such as nuts, if you like. Have fun with it and find what tastes good to you!

You can also freeze dough on the cookie sheets prior to baking, then put them in plastic bags to have cookies ready to go whenever you get a cookie craving. Just bake for a few minutes longer.