Oatmeal Chocolate Chip Cookies
Published on December 07, 2024
Quick Summary
These are the BEST oatmeal chocolate chip cookies! They’re chewy on the inside, with a slight crispness around the edges. The oats provide a hearty, nutty flavor that complements the rich, sweet chocolate. I guarantee you will fall in love after one bite! You can’t go wrong with these classic cookies!
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I LOVE cookies, I even wrote an entire cookbook about cookies. They are my favorite thing to bake and eat! I often get asked what my favorite cookie is and I always have a hard time answering because I have so many favorites: peanut butter cookies, sugar cookies, brown butter salted caramel snickerdoodles, monster cookies, and MORE!
I will say that oatmeal cookies have a special place in my heart. I love them SO much, especially Oatmeal Chocolate Chip Cookies. They are a CLASSIC and always hit the spot.
I love this oatmeal chocolate chip cookie recipe because the cookies have a delightful combination of flavors and textures. The oats add a hearty, chewy quality, while the chocolate chips provide rich, creamy, sweetness.
The cookies are finished with flaky sea salt to balance out the sweetness. Overall, they’re comforting and satisfying, with a perfect mix of gooey and chewy! I have been baking these cookies for YEARS and they are always a crowd pleaser.
You can bake oatmeal chocolate chip cookies whenever you’re in the mood for a delicious treat! They are great for weekends, after school, parties, potlucks, holidays, or whenever you get a cookie craving. You can’t go wrong with this classic cookie recipe!
What You Need to Bake Oatmeal Chocolate Chip Cookies
- All-purpose flour– spooned and leveled! Never pack your flour when measuring!
- Baking powder and baking soda– check the date and make sure they are fresh!
- Salt– to enhance all of the flavors.
- Butter– use unsalted butter that is at cool room temperature.
- Sugar– brown sugar and granulated sugar.
- Eggs– always use large eggs for baking cookies.
- Pure vanilla extract– always use pure vanilla extract, not imitation.
- Oats– use old-fashioned oats, not quick oats. Old-fashioned oats are thicker and retain their shape better during baking. They absorb moisture more gradually, giving the cookies a chewy, hearty texture.
- Chocolate chips– I like to use semisweet chocolate chips, but milk chocolate or dark chocolate will work too.
- Flaky sea salt– for sprinkling on top of cookies
How to Make Oatmeal Chocolate Chip Cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Whisk together the dry ingredients in a medium bowl. Set aside.
- Cream together the butter and sugars. Using a stand mixer, beat the butter and sugars together until creamy and smooth.
- Add the eggs and vanilla, mix until combined.
- Mix together. Add the dry ingredients to wet ingredients and mix on low until just combined. Don’t over mix!
- Stir in the oats and chocolate chips. I like to stir in the oats and chocolate chips with a spatula to make sure the dough isn’t over mixed.
- Form cookie dough balls. Use a cookie scoop or spoon to scoop the cookie dough onto the prepared baking sheet, about 2 tablespoons of dough per cookie. Leave about 2-inches between each cookie because they will spread as they bake.
- Bake for 10 to 12 minutes or until cookies are lightly browned around the edges but still soft in the centers.
- Remove cookies from oven and sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes.
- Transfer to a cooling rack and cool completely.
How to Customize Your Oatmeal Chocolate Chip Cookies
- Nuts: Add chopped pecans, walnuts, or candied pecans for a nutty crunch.
- Dried Fruit: Stir in raisins or dried cranberries.
- Spices: Add a little ground cinnamon or a pinch of nutmeg.
- Chocolate Chunks: Instead of chocolate chips, chop up your favorite chocolate bar and stir in chocolate chunks. The chunks will create melty chocolate puddles in the cookies.
- Different Chips: Use peanut butter chips, white chocolate chips, or butterscotch chips. You can also use a mixture of chips.
- M&Ms: For a colorful, candy-coated pop of sweetness, swap in M&Ms in place of or alongside chocolate chips.
- Coconut: If you want to add coconut, I highly recommend my coconut oatmeal chocolate chip cookies.
Tips for Making Perfect Oatmeal Chocolate Chip Cookies
Butter Temperature: Make sure the butter is at cool room temperature. You can press your finger into it. If it holds an indent without sinking in, it’s ready to use. If the butter is too warm, the cookies will spread too much in the oven.
Use Old-Fashioned Oats: Rolled oats give a better texture than quick oats, providing the perfect chewy bite.
Measure Flour Correctly: Spoon the flour into the measuring cup and level it off with a butter knife. Never pack your flour when measuring. Too much flour will make the cookies dry and puffy.
Don’t Over mix: Mix just until the ingredients are combined. It is ok if there are still a couple of flour streaks. Over mixing can lead to tougher cookies.
Choose the Right Pans: Use light colored baking sheets. I like Nordic Ware and Williams Sonoma’s Goldtouch baking sheets. Line the baking sheets with parchment paper.
Watch the Baking Time: Remove cookies from the oven when the edges are light golden brown, but the centers still look soft. They’ll continue to set as they cool.
Chill the Dough: You don’t have to chill the dough, but you certainly can. Refrigerating the dough for 30 minutes will help prevent spreading and enhances the flavor. You can chill the dough for up to 72 hours.
How to Store & Freeze Cookies
- Storing Baked Cookies: Store the baked cookies in an airtight container on the counter for up to 3 days. You can freeze baked cookies in a freezer container or bag for up to 3 months. If you are using a bag, make sure you seal the bag tightly and press out as much air as possible.
- Chilling the Cookie Cookie Dough: Covered tightly, the cookie dough will keep in the fridge for up to 72 hours. You can chill scooped dough balls or you can wrap all of the cookie dough in plastic wrap. If you are chilling all of the dough, remove it from the fridge when you preheat the ovens so it is easier to roll in balls.
- Freezing Cookie Dough: Place the cookie dough balls on a baking sheet or tray and freeze until balls are solid. Transfer the dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove the balls from the freezer and preheat the oven. Bake the cookies as directed but add a couple of minutes to the baking time.
More Cookie Recipes
- Peanut Butter Oatmeal Cookies
- Oatmeal Cookies
- Chewy Oatmeal Raisin Cookies
- Monster Cookies
- Iced Oatmeal Cookies
- Brown Butter Oatmeal Chocolate Chip Cookies
Check out all of my COOKIE RECIPES!
Oatmeal Chocolate Chip Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 1/2 cups old fashioned oats
- 2 cups chocolate chips
- Flaky sea salt, for sprinkling on top, optional
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Using a stand mixer, beat the butter and sugars together until creamy. Stop and scrape down the sides of the bowl as necessary. Add the eggs and vanilla, mix until combined.
- Add the dry ingredients to wet ingredients. Mix on low until just combined. Don't over mix. Stir in the oats and chocolate chips.
- Use a cookie scoop and drop cookies on baking sheet, about 2 inches apart.
- Bake for 10 to 12 minutes or until cookies are lightly browned around the edges and still soft in the centers. Remove cookies from oven and sprinkle with flaky sea salt, if desired. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
Notes
Nutrition
Have you tried this recipe?
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I love oatmeal cookies! It looks like you had lots of fun babysitting.. Aubrey is so cute!
Love the way she fell asleep – lol! If I did that my back would have me out of commission for weeks – lol!
-DTW
[www.everydaycookin.blogspot.com]
Precious little one!!!
I will take some cookies as well!
I used to love all the strange positions my kids would fall asleep in. You would think most of them would hurt! The cookies look fantastic as usual and remind me I need to get going on some cookie baking. Excellent as usual, Maria!
I’m glad ya’ll had a great time. Hopefully you’re not getting the “Since you like to babysit, surely you want a baby this instant” questions we get all the time. Unless ya’ll want a baby, of course. 🙂 Every time someone asks me, I add another ten years. As it stands now, I’ll be 80 before we have children. 🙂
Aubrey is so photogenic! The cookies sound fantastic.
Ahhh Aubrey what a cutie pie she is!!
Hope your sis is feeling much better now.
Oatmeal chocolate chip cookies look mighty scrummy 🙂
Rosie x
Aww! She is such a cute kid… enjoyed seeing her pics…
lovely cookies!
Those cookies look so chunky and delicious! And can I say, Aubrey has the most beautiful blue eyes. You sound like a great aunt!
I haven’t commented for a while, went out of town and such, but everything, clear back to the pumpkin cake and apple crisp and cupcakes and especially the oatmeal cc cookies look SO good! You’re a baker after my own heart! 😉 Fun weekend with your niece.
Oh, and I was thinking about making pizza tonight and this rolled up spinach one is right up my alley. I’ll have to make a plain pepperoni for all the guys, but yours sure looks good to me (and healthier!)
THESE cookies were suppperrrr delicious!!! Definitely my new favourite cookie! I made another batch just to keep around I loved them, thanks for sharing ! 🙂
Yum! I know this recipe is an oldie, but man, what a goodie. Just made them tonight and was worried I had done something wrong because the batter seemed dry. They turned out absolutely perfect – my kids are gobbling some up right now. Thanks so much for this quick and easy recipe – it is a definite keeper!!
These are absolutely delicious, just a bit crispy, just like I like them. I just made ice cream sandwiches out if them. I’ll let you know how they turned out.
I baked these this morning — perfect! Just what I was looking for!
These cookies are amazing! I’ve made them multiple times and given them out as gifts. People love them and are constantly asking me to bake more! 🙂 One of the best cookie recipes ever!
So glad you like the cookies!
Will a hand mixer work for the Oatmeal Chocolate Chip Cookies?
Yes! Enjoy!
What size cookie scoop do you use for the Oatmeal Chocolate Chip Cookies?
about 2 tablespoons of dough per cookie
These look absolutely amazing wanted to know can I make them gluten-free I also like using the cup4cup gluten-free flour would I be able to substitute equal amounts of the cup4cup instead of regular APF and continue with the recipe as written? Thank you again cannot wait to make your brownies as well
Yes, you can use Cup4Cup, use the same amount.
Great oatmeal chocolate chip cookie recipe! Easy to make. Cookies look perfect. I like that this recipe didn’t have cinnamon; I just wanted to try one without and it seems a lot of oatmeal cookie recipes do. Make these cookies.
Can you add more chocolate chunks as well to make this recipe more chocolatier?
Absolutely!