These are seriously the BEST Oatmeal Chocolate Chip Cookies online! They are soft, melt in your mouth chewy, buttery, perfectly sweet and filled with gooey chocolate chips and perfect oats for texture!
Important question: are you team oatmeal chocolate chip or oatmeal raisin? To be honest, I struggle making a choice between the two! Both have a chewy, oat-filled base but the difference in filling changes the game. Raisins are moist, sweet, and fruity, while chocolate chips are creamy, rich, and decadent. You just can’t go wrong either way!
Over the years, so many of you have made (and raved about) my Oatmeal Raisin cookies. So today I’m evening the playing field by sharing my go-to Oatmeal Chocolate Chip Cookie recipe! Chewy and loaded with melted chocolate, these cookies are so easy to make and crazy delicious.
No matter what team you were on before you made this recipe, you might just change your mind afterward!
Perks and Highlights of The Best Oatmeal Chocolate Chip Cookies
Cuisine Inspiration: Classic American Comfort
Rooted in traditional American comfort food, these oatmeal chocolate chip cookies offer a nostalgic trip down memory lane, with a delightful twist that combines the wholesome goodness of oats with the indulgence of chocolate chips.
Primary Cooking Method: Baking
Baking these treats to chewy perfection, this method helps meld the hearty flavors of oats with the richness of chocolate, creating a symphony of flavors that dance on your taste buds.
Dietary Info: A Treat for the Soul (and Sweet Tooth!)
While these cookies contain whole grain goodness from the oats, they’re an indulgence, thanks to the sugary sweetness and chocolate decadence. Moderation is key!
Key Flavor: Wholesome Oatiness Meets Decadent Chocolate
The rustic, earthy flavor of oats provides a perfect counterbalance to the rich, melty morsels of chocolate chips, delivering a complex flavor profile that’s both hearty and heavenly.
Skill Level: Easy Peasy
You don’t need to be a kitchen wizard for this recipe! If you can mix and spoon dough onto a baking sheet, you’re in business. Perfect for baking beginners and pros alike!
Special Perks:
- Texture Heaven: The chewy oats combined with melty chocolate chips offer a play on textures that’s utterly satisfying.
- Family-Friendly: From little ones to adults, these cookies are a surefire hit across all ages. Baking them is also a fun family activity!
- Customizable: Get creative by adding your choice of nuts, raisins, or even a dash of cinnamon to tailor these cookies to your taste.
- Memory Maker: The smell of these cookies baking is enough to create lasting memories and establish heartwarming traditions.
- All-Occasion Wonder: Perfect for school lunches, holiday gatherings, or alongside a cold glass of milk on a quiet night in.
Every bite of these oatmeal chocolate chip cookies is like a hug for your taste buds, blending nostalgia with new memories, and offering a heartwarming experience that goes beyond mere snacking. Ready to make your day a batch better?
Ingredients
There’s nothing like a pantry-staple recipe! Each and every one of the ingredients featured today is something found in the everyday kitchen. So there’s no need for extra grocery runs or back of the cabinet raids, just a little measuring and some elbow grease!
Here’s what you’ll need:
- All Purpose Flour- I’ve used gluten-free (cup for cup) flour for this recipe and had success. Whole wheat flour is also a unique twist you can try!
- Cinnamon- This is totally optional! I like to add a little warmth to the recipe; it reminds me of a warm bowl of cinnamon oatmeal on a cold morning.
- Baking Soda and Baking Powder- Make sure both are fresh and active; they help the cookies to rise as well as helping them maintain structure after they’re out of the oven.
- Kosher Salt- Helps to balance out sweetness.
- Unsalted Butter- The butter absolutely needs to be room temperature! No ifs ands or buts!
- Light Brown and Granulated Sugar- Both add sweetness. Be sure to look out for large clumps in the sugar and remove or sift them if necessary.
- Eggs and Vanilla- Room temperature eggs and yolks are required to build structure and vanilla adds flavor.
- Oats- I chose to use rolled oats because I prefer the size/texture but old-fashioned oats are also a great option.
- Semisweet Chocolate Chips or Chunks- either will work! Feel free to use milk, dark, semisweet, or even white.
How to Make Oatmeal Chocolate Chip Cookies
In my opinion, an Oatmeal Chocolate Chip recipe should be simple. I love to make these cookies with my little one; it makes getting in the kitchen that much more accessible for her. Of course, it does get a little messy but that’s half the fun!
In just 3 simple steps, you and your little ones can create not only a delicious cookie but also a lasting memory.
Here’s how it’s done:
- PREPARE- First things first, we need to whip up our dough! Start by sifting the dry ingredients together in one bowl and mixing the wet ingredients in another. Slowly combine the two in the bowl of a stand mixer or in a large bowl using a hand mixer. Next, gently fold in the chocolate. And voila, that’s it! Y’all got a dough!
- REST- These cookies spread quite a bit, so a brief rest period will help prevent them from spreading too much. A quick hour helps the butter to solidify a bit, which allows the cookies to spread slowly as they bake.
- BAKE- It’s time for your patience to be rewarded! Bake the cookies at 350 degrees for 12-24 minutes and wait for the magic to happen. The cookies will be super soft in the middle yet firm and chewy around the edge; let them rest for at least 5 minutes before serving. Don’t forget the milk!
TIP: This recipe makes two dozen cookies, but you can easily double it to make more if you prefer!
Storing Leftover Cookies
If stored in an airtight container or ziploc bag, Oatmeal Chocolate Chip cookies will stay fresh for 3-5 days. After that, it’s best to freeze them. To do so, allow the cookies to cool completely after baking. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top bag. Be sure to squeeze out the extra air!
TIP: Bake the cookies as needed and freeze the rest! The raw cookie dough can be pre-scooped and stored in the freezer for up to 3 months. No need to defrost, just cook from frozen!
Best Classic Cookie Recipes
There ain’t nothing your girl loves more than a warm cookie straight from the oven. No matter what shape, flavor, or size it comes in, I’m here for it!
Check out a few more of my go-to cookie recipes:
- Sweet and Salty Chocolate Chip Cookies
- Perfect Shortbread Cookies
- Best Sugar Cookies
- Chewy Oatmeal Raisin Cookies
- Walnut Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Mrs. Fields Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Gluten Free Chocolate Chip Variety
The BEST Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups rolled oats
- 1 1/2 cups semi sweet chocolate chips or chunks
Instructions
- In a medium bowl, whisk together flour, ground cinnamon, baking soda, baking powder and salt and set aside.
- In the bowl of a stand mixer or using a large bowl and a hand mixer, beat the butter on medium-high speed until smooth, about 1-2 minutes. Add the brown and granulated sugar, then continue to beat until light and fluffy.
- Keep the mixer running as you add the eggs and vanilla. Be sure to scrape down the sides and bottom of the bowl and mix again to make sure everything is combined.
- Gradually add the dry ingredients to the wet ingredients and mix on a low speed until combined. With the mixer still running, add the oats in one cup at a time. Add in the chocolate chips or chunks. Once done, the dough will be thick and sticky. Cover and refrigerate for an hour or even 2 hours is better.
- Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
- Use an ice cream scooper to scoop out the dough directly onto the baking sheets. Each sheet will fit 6 large cookies or 12 smaller ones.
- Bake for 12-14 minutes (8-10 if small), or until the edges are lightly browned but the middles are still very soft.
- Remove the cookies from the oven and allow them to cool off on the baking sheet for 5 minutes. Transfer them onto a wire rack to let them completely cool.
Keith says
Hi GBC,
I wanted to make these over the weekend using the rolled
oats. I was wondering if you use the quick or old fashioned
oats.
Thanks
Jocelyn (Grandbaby Cakes) says
old fashioned work great.
Kelley says
I much prefer baking by weight so very much appreciate that the recipe is available with both metric and imperial measurements. I weighed all the ingredients according to the recipe and began to get concerned the metric quantities aren’t correct. After investigating various sources and going back to the imperial method, I will caution others that the amounts of flour, brown sugar and oatmeal listed here in grams is way too much. The quantity of flour should be about 213 grams, the brown sugar also about 213 grams and the oatmeal about 300 grams. When I transferred the called for 473 grams of oats into measuring cups, I got almost 5 cups when it should have been 3 cups. 227 grams of butter is correct.
Autumn Brooke says
Definitely pinning this one even if I AM the only one in my house who likes oatmeal cookies. More for me. 🙂
Tavo says
the cookies were truly amazing! I loved the texture!
Beth says
Yummy! These cookies look so incredible and addicting! I can’t wait to make them. I love making cookies with oatmeal!
Pam says
There is nothing like a good homemade cookie and this is one of our favorites!
Alison says
These cookies are amazing! So chewy and chocolatey! Pure perfection!
Rika says
These cookies look so good. I love how it’s made of oatmeal.