These oatmeal chocolate chip cookies are crispy on the edges, soft in the middle, and loaded with chocolate chips. They are a perfect mix of decadent chocolate chip cookies and wholesome oatmeal cookies.A plate of oatmeal chocolate chip cookies

Why this recipe is so great:

  • Amazing taste & texture – These cookies are hearty, rich, and chewy. They have just the right amount of chocolate (which is a ton!) and warm notes of brown sugar and cinnamon. They are crispy on the outside and soft on the inside. Every bite is perfect and satisfying.
  • Makes enough to feed a crowd – This oatmeal cookie recipe makes 3 dozen good-sized cookies. It’s great for any social gathering, kid’s party, or adult party, and all year round.
  • Keeps well – These cookies stay soft and chewy for up to 5 days, so they are excellent to keep on hand for whenever a snack or chocolate craving hits. They also make for a nice lunch box treat or after-school snack.

Oatmeal chocolate chip cookies on a cooling rack

How to make oatmeal chocolate chip cookies:

(the ingredient amounts are listed in the printable recipe card further below)

  1. Use an electric mixer or stand mixer with paddle attachment to cream together the butter and sugars in a large bowl until well combined. Mix in the eggs and vanilla.
  2. In a separate bowl, toss together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix on low.
  3. Stir in the oats and chocolate chips until just combined.
  4. Using a medium cookie scoop or tablespoon, drop rounded cookie dough balls onto a baking sheet lined with parchment paper or a silicone baking mat. Bake at 350F for 10 minutes or until the edges start to brown.

picture collage of how to make oatmeal chocolate chip cookies

Expert tips:

  • Rolled oats – You can use old-fashioned or quick oats. Old-fashioned will provide a heartier, chewier texture while quick oats will lend a softer texture. 
  • Chocolate chips – You can use milk or semi-sweet chocolate chips. Optional: reserve a handful of chocolate chips for topping the cookies once they come out of the oven for prettier cookies.

FAQ:

Are oatmeal chocolate chip cookies healthy?

They can be, depending on the recipe. In general, they are healthier than most cookies like sugar cookies or regular chocolate chip cookies because they are high in fiber and contain many minerals due to the oats.

How many calories in an oatmeal chocolate chip cookie?

It can range from 100-200 calories a cookie depending on the recipe and size of the cookie.

How to make oatmeal chocolate chip cookies without brown sugar?

Just use all granulated sugar, but to compensate for the missing flavor, you should add a touch more spice or vanilla extract.

How to store:

Oatmeal chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days.

How to freeze:

Place the completely cooled cookies in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight on the counter. Two oatmeal chocolate chip cookies on a blue-grey cloth napkin

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These cookies are crispy on the edges, soft in the middle, and loaded with chocolate chips. They are a perfect mix of decadent chocolate chip cookies and wholesome oatmeal cookies. #oatmealchocolatechipcookies #recipe

Perfect Oatmeal Chocolate Chip Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: 3 dozen
  • Category: dessert, snack
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These oatmeal chocolate chip cookies are crispy on the edges, soft in the middle, and loaded with chocolate chips. They are a perfect mix of decadent chocolate chip cookies and wholesome oatmeal cookies.

Ingredients

  • 1 1/4 cups (155g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1/2 teaspoon (2g) salt
  • 1/2 teaspoon (1g) ground cinnamon
  • 1 cup (227g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (115g) packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups (270g) quick oats
  • 1–12oz bag (2 cups) semi-sweet chocolate chips

Instructions

  1. Preheat the oven to 350F and line 3 baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.
  3. In a large bowl, use an electric mixer to cream together the butter and sugars. Mix in the eggs and vanilla.
  4. Add the flour mixture and mix on low until almost combined. Stir in the oats and chips until just combined. Batter will be thick.
  5. Using a medium cookie scoop or tablespoon, drop rounded cookie doughs onto the prepared baking sheets. Bake one sheet at a time for about 9-11 minutes or until the edges start to brown.
  6. The cookies will be soft and look slightly undercooked in the center. Let cool for 5 minutes on the baking sheets before transferring to a cooling rack.

Notes

Store in an airtight container at room temperature for up to 5 days.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 159
  • Sugar: 11 g
  • Sodium: 73 mg
  • Fat: 8.6 g
  • Carbohydrates: 19.5 g
  • Protein: 2.4 g
  • Cholesterol: 23.9 mg