Perfect Oatmeal Chocolate Chip Cookies
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.
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.
If you love oatmeal cookies, you must try my Pumpkin Oatmeal Cookies, Banana Oatmeal Cookies, and Oatmeal Raisin Cookies. Or if you are just in the mood for chocolate, try my Chocolate Chip Scones, Chocolate Chip Cookie Bars, and Oatmeal Chocolate Chip Muffins.
How to make oatmeal chocolate chip cookies:
(the ingredient amounts are listed in the printable recipe card further below)
- 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.
- In a separate bowl, toss together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients and mix on low.
- Stir in the oats and chocolate chips until just combined.
- 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.
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
Storage & freezing instructions:
Storing – Oatmeal chocolate chip cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing – 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.
Recipe FAQs:
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.
Absolutely! You can add walnuts, pecans, raisins, or dried cranberries for extra flavor and texture.
Yes! Shape the dough into balls and place them on a baking sheet. Freeze until firm, then transfer them to a freezer bag. Thaw overnight in the fridge or on the counter for an hour and bake as instructed
If you’ve tried this Oatmeal Chocolate Chip Cookie Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Perfect Oatmeal Chocolate Chip Cookies
Ingredients
- 1 1/4 cups (155g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup (227g) unsalted butter, room temperature
- 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
- 1-12 oz bag (2 cups) semi-sweet chocolate chips
Instructions
- Preheat the oven to 350F and line 3 baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the flour, baking soda, salt and cinnamon. Set aside.1 1/4 cups (155g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon
- In a large bowl, use an electric mixer to cream together the butter and sugars. Mix in the eggs and vanilla.1 cup (227g) unsalted butter, 1/2 cup (100g) granulated sugar, 1/2 cup (115g) packed brown sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the flour mixture and mix on low until almost combined. Stir in the oats and chips until just combined. Batter will be thick.3 cups (270g) quick oats, 1-12 oz bag (2 cups) semi-sweet chocolate chips
- 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.
- 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.
Can the oatmeal chocolate chip cookies be made with gluten flour?
These cookies look amazing! I’d love to have a couple with my coffee!
Cookies with coffee or tea is the best! Thanks for stopping by Julie. xx
Would old fashioned oats be okay to use?
Old fashioned oats are larger I flakes so it’s going to give it a different texture. I recommend using quick oats.
Something new, something to try. Thanks!
Have a very Happy Thanksgiving.
You too and thanks for stopping by!
I have been looking for an oatmeal chocolate chip cookie recipe and these look just perfect! Pinned! Thank you for sharing
You’re very welcome and thank you for pinning!
I love the texture that’s in these cookie Lily–they look delicious. Good job 🙂
Thanks Jess! That means a lot coming from you:)