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Leavening: Both baking soda and baking powder are used to help lift the cookies for this recipe. Cinnamon: A dash of cinnamon gives these oatmeal chocolate chip cookies the BEST flavor. Butter: Make sure to use unsalted, room temperature butter. More on this in the next tip. Sugar: This recipe calls for both granulated and dark brown sugar.

Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies. Bake for 8 to 10 minutes in the preheated oven, or until lightly browned.

Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Add the flour, oats, cornstarch, baking soda, and salt, and mix together on low speed until just barely combined. Fold in the chocolate chips, then scoop 1.5-tablespoons of dough at a time onto the prepared baking sheet, allowing about 2 to 3 inches in between (for spreading).