Oatmeal Chocolate Chip Cookies

By Maria Lichty

Updated September 19, 2024

View RecipePin Recipe4.6266

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!

Cookie Ingredients

• All-purpose flour– spooned and leveled!
• Baking powder and baking soda
• Salt
• 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
• Oats– use old-fashioned oats, not quick oats.
• 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.

• Using a stand mixer, beat the butter and sugars together until creamy and smooth.
• Add the eggs and vanilla, mix until combined.

• 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 with a spatula.

• Drop cookies on baking sheet, about 2 inches apart.
• 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.

Cookie Variations

• Add chopped pecans or walnuts for a nutty crunch.
• Stir in raisins or dried cranberries.
• Add a little ground cinnamon or a pinch of nutmeg.
• 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.
• Use peanut butter chips, white chocolate chips, or butterscotch chips. You can also use a mixture of chips.
• If you want to add coconut, I highly recommend my coconut oatmeal chocolate chip cookies.

How to Store & Freeze

• 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
• Snickerdoodles
• Chocolate Chip Cookies
• Monster Cookies
• M&M Cookies
• Peanut Butter Chocolate Chip Cookies

Check out all of my COOKIE RECIPES!

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Cookies

Oatmeal Chocolate Chip Cookies

The BEST oatmeal chocolate chip cookies! The cookies are soft, chewy, with the perfect amount of sweetness from the chocolate chips!

4.62 from 13 votes

PrintSave RecipeReview

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Cuisine American

Servings 48 cookies

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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

Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies or cookie dough balls for up to 3 months.

Nutrition

Calories: 148kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 69mg, Potassium: 41mg, Fiber: 1g, Sugar: 13g, Vitamin A: 145IU, Vitamin C: 0.05mg, Calcium: 22mg, Iron: 1mg

Keywords chocolate chip, oatmeal

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