Oatmeal isn’t just a tasty breakfast food. It gives these chocolate chip cookies lots of oat flavor and a chewy texture.
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Adjust oven rack to middle position and heat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
In medium bowl, whisk together flour, salt, and baking soda.
In large bowl, whisk together brown sugar, oil, melted butter, and cinnamon. Add egg and vanilla and whisk until mixture is smooth.
Add flour mixture to sugar mixture and use rubber spatula to stir until fully combined, about 1 minute. Add oats and chocolate chips and stir until evenly distributed.
Use 1-tablespoon measuring spoon to drop dough onto parchment-lined baking sheet in 12 mounds (about 2 heaping tablespoons each). Leave space between mounds. Wet your hand lightly, then use your damp hand to gently flatten each mound into 2-inch-wide circle.
Leave 2 inches between dough mounds, arranging them in staggered rows so they do not spread into each other. (You'll use this technique for many cookies, like the Chewy Peanut Butter Cookies in this photo.)
Place baking sheet in oven. Bake cookies until edges are set and lightly browned but centers are still soft, 8 to 10 minutes.