These are the BEST oatmeal chocolate chip cookies you’ll ever taste! Perfectly soft and chewy, with the sweetness of chocolate chips and the great texture of oats. This classic cookie is so easy to make, you’ll be baking up batches every weekend!
Chocolate Chip Oatmeal Cookies
When it comes to fresh, homemade cookies, the classics are always the best. These oatmeal chocolate chip cookies fit the bill, and they come out of the oven perfect every time.
Bake up a batch of soft, warm, chewy cookies with just the right amount of chocolate chips, and some old-fashioned oats for more texture. The simple flavor can’t be beat, and they’re so easy to make.
Make a batch for Christmas and the holidays, or just for a weekend surprise with the family!
Why You’ll Love this Oatmeal Chocolate Chip Cookies Recipe:
- CLASSIC COOKIES: This is a classic cookie recipe that you’ll want to have on hand. It’s great for holidays or any time you need a treat.
- PERFECT TEXTURE: These come out of the oven perfectly soft and chewy, or bake them a little longer if you prefer a crispier cookie.
- EVERYONE’S FAVORITE: Nobody can resist a freshly baked cookie. A batch of these is sure to put a smile on everyone’s faces!
These may be an old-fashioned recipe, but there’s nothing boring about the perfect cookie! Chocolate chips and oatmeal go hand in hand for a sweet and comforting treat.
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How to Make Oatmeal Chocolate Chip Cookies
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- Beat together butter and sugars until fluffy, then mix in the eggs and vanilla.
- Combine the dry ingredients, and mix into the rest of the batter.
- Fold in the oats and chocolate chips, then form into balls.
- Place on a parchment-line baking sheet, and bake until soft and chewy, but crispy around the edges.
Ingredient Notes
- Butter: Adds a rich flavor and helps create a tender cookie.
- Sugar: Dark brown sugar adds rich flavor and moisture, while granulated sugar adds sweetness.
- Eggs: Bind the cookies together and help keep the cookies chewy.
- Vanilla: Adds rich vanilla flavor that compliments the oats and chocolate.
- Flour: Adds structure to the cookies.
- Baking Soda: Helps the cookies to rise and become fluffy and chewy.
- Salt: Balances the sweetness in the cookies.
- Oats: Old-fashioned oats add flavor and texture to create a classic oatmeal cookie.
- Chocolate Chips: Semisweet chocolate chips are the perfect balance of sweet and bitter.
Our Go-To Flour
For this recipe I used Bob’s Red Mill’s Unbleached White All Purpose Flour. We use this in every baking recipe that calls for all-purpose flour and it has never let us down.
I’ve been working with Bob’s Red Mill for several years and our pantry is stocked with almost every ingredient they produce. I don’t just use their products because I work with them, I use their products because they are truly the best.
I love the resealable bag and trusted name. I’m so proud to represent their brand in my baking recipes.
Here are some of my other favorite Bob’s Red Mill Recipes:
Oatmeal cookies have a higher fiber content than regular cookies and contain additional minerals, such as calcium, iron, magnesium, and potassium. Oatmeal cookies are also a bit lower in calories. However, they are still quite sweet cookies and should be consumed in moderation!
The best oats for these cookies are old-fashioned oats (also known as rolled oats). These oats hold their shape better than quick oats, but quick oats will work in a pinch (although your cookies may come out drier).
The egg yolks and brown sugar are what helps to make these cookies moist and chewy. Egg yolks contain a lot of fat, and brown sugar has more moisture than granulated sugar. Both of these help keep these cookies moist and chewy.
If you’d like crispier cookies, you can omit one of the eggs and/or swap the brown sugar for more granulated sugar!
Of course you can! I recommend swapping out up to half of the chocolate chips for raisins. Be sure to keep the mix-ins to 2 cups total.
If your cookies turned out flat, either your butter was too warm or your oven is too hot. Make sure to use room-temperature butter (not melted!) and don’t be afraid to chill the dough before baking if it seems too soft. I also highly recommend investing in an oven thermometer to ensure that your oven is at the correct temperature, as it could be up to 25°F off!
A plate of fresh-baked oatmeal chocolate chip cookies should always be served with a glass of milk! This recipe makes 24 cookies, and can easily be doubled if you want to bake for friends.
Make Ahead Instructions
These oatmeal chocolate chip cookies can be baked up to 1 week in advance of when you plan to serve them. Store the cookies in an airtight container at room temperature until ready to serve.
You can prepare the oatmeal chocolate chip cookie dough up to 4 days before you plan to bake it. Store the cookie dough in an airtight container in the refrigerator until ready to use.
You can freeze unbaked oatmeal chocolate chip cookie balls in a single layer on a parchment-lined baking sheet until solid, about 1-2 hours. Transfer the cookie balls to an airtight container or Ziplock bag to store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the final bake time.
Storage Instructions
Store leftover oatmeal chocolate chip cookies in an airtight container at room temperature for up to 2 weeks or in the refrigerator for up to 1 month. Serve at room temperature or gently warmed in the microwave.
Freezing Instructions
Freeze oatmeal chocolate chip cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag for up to 2 months. Let thaw at room temperature before enjoying.
Substitutions
- If using salted butter, omit the kosher salt.
- You can use all granulated sugar in place of the brown sugar for a crispier cookie.
- You can also omit one of the eggs for a crispier cookie.
- For gluten-free oatmeal chocolate chip cookies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour and be sure to use certified gluten-free oats.
- In a pinch, you can use quick oats instead of old-fashioned oats, but your cookies may be drier.
- Add ½-1 teaspoon ground cinnamon to the dough for cinnamon oatmeal chocolate chip cookies.
- Feel free to use any kind of chocolate or baking chips you like, such as milk, dark, white, peanut butter, caramel, or butterscotch!
- You can swap up to half of the chocolate chips for a different mix-in, such as dried fruit, M&M’s, or chopped nuts. Keep the total mix-ins to 2 cups.
Serving Suggestions
- Sandwich two oatmeal chocolate chip cookies with vanilla frosting to create delicious cookie sandwiches.
- Sandwich two oatmeal chocolate chip cookies with red velvet or pumpkin pie ice cream for delicious ice cream sandwiches.
- Serve these cookies alongside a glass of homemade oat milk for a delicious after-school snack!
Tips for the Best Oatmeal Chocolate Chip Cookies
- Be sure to measure your dry ingredients using the spoon and level method to prevent dense, dry cookies.
- If your cookies are spreading in the oven, feel free to chill the dough for up to 30 minutes before baking.
- For gooey cookies, bake for 14 minutes. For crisper cookies, bake for 18 minutes.
- These cookies are finished baking when the edges start to brown. The middles will not be fully set, but they should not be raw either. They will continue to firm up as they cool.
More Chocolatey Cookie Recipes We Love
- Oatmeal Cranberry Cookies
- Caramel Stuffed Cookies
- Chocolate Cake Mix Cookies
- Avalanche Cookies
- Chocolate Chip Mug Cookie
- Chocolate Pudding Cookies
Everyone will love these chewy oatmeal chocolate chip cookies. Make a fresh batch to fulfill all those cravings, for parties, or for no reason at all!
More Kid-Friendly Dessert Recipes to Try:
- Strawberry Cupcakes
- Tres Leche Cake
- Apple Cinnamon Bread
- Frozen Caramel Hot Chocolate
- Princess Leia Oreo Truffles
- Reese’s Magic Bars
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Oatmeal Chocolate Chip Cookies Recipe
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Ingredients
- 1 cup unsalted butter 226 grams, room temperature (2 sticks)
- 1 cup dark brown sugar 213 grams
- ½ cup granulated sugar 100 grams
- 2 large eggs 100 grams, room temperature
- 2 teaspoons pure vanilla extract 8 grams
- 1¼ cups Bob's Red Mill Unbleached White All-Purpose Flour 204 grams
- ½ teaspoon Bob's Red Mill Baking Soda 3 grams
- 1 teaspoon kosher salt 3 grams
- 3 cups Bob's Red Mill Old Fashioned Rolled Oats 300 grams
- 2 cups semisweet chocolate chips 340 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Using an electric hand mixer, beat the butter, brown sugar, and sugar together until light and fluffy, about 3 minutes. Scrape down the sides as needed.1 cup unsalted butter, 1 cup dark brown sugar, ½ cup granulated sugar
- Add in the eggs and mix until combined. Add in the vanilla and mix again. Set aside.2 large eggs, 2 teaspoons pure vanilla extract
- In a medium bowl, whisk the flour, baking soda, and salt together.1¼ cups Bob's Red Mill Unbleached White All-Purpose Flour, ½ teaspoon Bob's Red Mill Baking Soda, 1 teaspoon kosher salt
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the oats and chocolate chips.3 cups Bob's Red Mill Old Fashioned Rolled Oats, 2 cups semisweet chocolate chips
- Using a large cookie scoop (about ¼ cup), scoop the dough onto the prepared sheet pan, leaving 2 inches between the cookies.
- Bake for 14-18 minutes until the edges of the cookies are golden and the centers are set. Let cool on the sheet pan for 3 minutes. Transfer to a wire rack to cool.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- If using salted butter, omit the kosher salt.
- You can use all granulated sugar in place of the brown sugar for a crispier cookie.
- You can also omit one of the eggs for a crispier cookie.
- For gluten-free oatmeal chocolate chip cookies, swap the all-purpose flour for an equal amount of gluten-free 1:1 baking flour and be sure to use certified gluten-free oats.
- In a pinch, you can use quick oats instead of old-fashioned oats, but your cookies may be drier.
- Add ½-1 teaspoon ground cinnamon to the dough for cinnamon oatmeal chocolate chip cookies.
- Feel free to use any kind of chocolate or baking chips you like, such as milk, dark, white, peanut butter, caramel, or butterscotch!
- You can swap up to half of the chocolate chips for a different mix-in, such as dried fruit, M&M’s, or chopped nuts. Keep the total mix-ins to 2 cups.
- Be sure to measure your dry ingredients using the spoon and level method to prevent dense, dry cookies.
- If your cookies are spreading in the oven, feel free to chill the dough for up to 30 minutes before baking.
- For gooey cookies, bake for 14 minutes. For crisper cookies, bake for 18 minutes.
- These cookies are finished baking when the edges start to brown. The middles will not be fully set, but they should not be raw either. They will continue to firm up as they cool.
Nutrition Information
I don’t have a problem with the recipe but do with the directions. Butter and chocolate chips make a rich cookie so I don’t think you need to make a cookie using 1/4c of dough. My cookie scoop is a hair over 2T and makes a decent size cookie but I found that baking at 325 degrees for 14 minutes was too slow and low. They spread out too thin, some got very crispy others weren’t even half baked. I upped the temp to 350 degrees and baked for 12-14 minutes and they are great. BTW, I doubled recipe, and divided my add ins between walnuts, coconut and chocolate chips/chunks.
Hi, Mary! Admittedly we love a big cookie, so our temp and cook time is specifically formulated for that. But I understand it’s too big for some occasions, so thank you for sharing your baking experience and modifications for a smaller cookie. That’s very helpful!