Oatmeal chocolate chip cookies are the perfect balance of melty chocolate and wholesome oats. This recipe yields soft and chewy oatmeal cookies, with just the right amount of crisp around the edges.
There’s something incredibly comforting about the combination of oats and chocolate chips. It’s like a warm hug from the inside. Oatmeal chocolate chip cookies strike the perfect balance between chewy, hearty oats and rich, melty chocolate.
Just sweet enough, without being over the top, these cookies are perfect as lunchbox treats for the littles, and they make a truly spectacular ice cream sandwich. My favorite, of course, is just an oven-warm cookie dipped into a cold glass of milk!
My kids absolutely love these, and we make them pretty often. Once baked, they store tightly wrapped in the freezer for 2-3 months, so we often make a double batch. They defrost in just a few minutes at room temperature, so they’re the perfect last-minute dessert.
Why You’ll Love This Recipe
These oatmeal chocolate chip cookies have it all:
- Chewy texture thanks to the oats.
- Melt-in-your-mouth chocolate that complements the slight nuttiness of the oats.
- Simple ingredients that you likely already have in your kitchen.
- A customizable recipe that lets you tweak sugar levels, types of oats and mix ins.
Ingredients for Oatmeal Chocolate Chip Cookies
To make these classic cookies, you’ll need:
All-Purpose Flour: This provides the structure for your cookies. Be sure to use the “spoon and level” method when measuring your flour—don’t scoop it directly from the container to avoid packing it too tightly, which could lead to dry, dense cookies that won’t spread properly.
Baking Soda and Baking Powder: These two leavening agents work together to help your cookies rise and spread just the right amount. They also contribute to the texture and help balance the flavors.
Salt: A pinch of salt enhances the overall flavor and helps to bring out the sweetness in the cookies.
Old-Fashioned Rolled Oats: Rolled oats provide a chewy, hearty texture that makes these cookies so satisfying. If you only have quick oats on hand, you can use them, but they’ll yield a slightly softer, less chewy cookie.
Unsalted Butter: Always use unsalted butter for more control over the amount of salt in your cookies. If all you have is salted butter, just reduce the added salt to a pinch.
Sugar: A combination of brown sugar and granulated sugar creates the ideal balance of moisture and sweetness. The brown sugar gives the cookies extra flavor and keeps them soft, while the granulated sugar helps crisp just enough.
Egg & Vanilla Extract: The egg helps bind everything together, while the vanilla extract adds a rich, aromatic flavor that complements both the oats and the chocolate. Be sure to use a room-temperature egg for the best texture.
Chocolate Chips: Semi-sweet chocolate chips are the classic choice, but feel free to swap them for milk chocolate or dark chocolate chips if you prefer a different type of chocolate.
I like to make these cookies without spices, and that helps differentiate them a bit from Old Fashioned Oatmeal Raisin Cookies. Generally, the oatmeal raisin version includes cinnamon to compliment the flavor of the raisins, but chocolate chips work better with a bit of extra vanilla instead.
If you want them to be more like the old-fashioned raisin version, add a pinch of cinnamon. It pairs wonderfully with the oats and brings a warm, comforting flavor to the cookies.
How to Make Oatmeal Chocolate Chip Cookies
To start, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats. If you don’t have those, lightly grease the sheets with cooking spray.
In a stand mixer or with a handheld mixer, cream together the softened butter, brown sugar, and granulated sugar for about 1-2 minutes, until it’s light and fluffy. Add the eggs and vanilla extract, and continue mixing until everything is smooth and well combined—this should take another 1-2 minutes.
In a separate bowl, whisk together the baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until everything is incorporated.
Now, add the flour and oats to the dough. Stir them in gently until combined, but don’t overmix—once you don’t see any dry flour streaks, stop.
Fold in the chocolate chips (or chunks, if you prefer), making sure they’re evenly distributed throughout the dough. Using a cookie scoop or tablespoon, scoop the dough into balls about 2 tablespoons in size and place them on your prepared baking sheets, spacing them about 2 inches apart.
Pop the trays into the oven and bake for 9-11 minutes. The cookies are ready when the edges are golden brown, but the centers still look soft.
For chewier cookies, you can err on the side of underbaking them slightly. Chilling the dough ahead of time also keeps these cookies a bit taller, and will yield a chewier cookie.
Once baked, let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
Or, if you can’t resist, enjoy one while it’s still warm with a glass of milk! Enjoy!
Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies are the perfect balance of melty chocolate and wholesome oats. This recipe yields soft and chewy oatmeal cookies, with just the right amount of crisp around the edges.
Ingredients
- 1 cup unsalted butter (227 g), softened
- 1 cup light brown sugar (215 g), packed
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups all-purpose flour (280 g)
- 2 ½ cups old-fashioned rolled oats (230 g)
- 2 cups chocolate chips or chunks (340 g)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a mixer, cream together butter and sugars for 1-2 minutes until fluffy. Add eggs and vanilla, mixing until smooth.
- Add baking soda, baking powder, and salt; mix well.
- Add flour and oats, stirring until combined. Fold in chocolate chips.
- Scoop dough into 2-tablespoon balls, spacing 2 inches apart on baking sheets.
- Bake for 10 to 12 minutes, until edges are golden but centers are soft.
- Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. (The extra 5 minutes on the hot cookies sheets really helps these cookies set perfectly; don't skip it!)
Notes
Oats: You can get creative with your oat choices! While the recipe calls for old-fashioned rolled oats, feel free to swap in quick oats or even a mix of both. If you’re using quick oats, expect a slightly denser, puffier cookie. A half-and-half mix of rolled and quick oats creates a balanced texture.
Sugar: If you're looking to cut down on sweetness, you can reduce the sugar to ¾ cup of both the brown and granulated sugars without compromising the texture. This can make for a more balanced cookie without losing the chewy, melt-in-your-mouth factor. (Don’t reduce the total amount below ¾ cup, or the cookies won’t bake properly.
Cookie Spreading: If your cookies are spreading too much during baking, try adjusting the oven temperature. Increase the oven heat to 375°F, or, if you have a convection oven, bake them at 325°F. This will help your cookies hold their shape better without spreading too thin.
Chilling Dough: I usually bake these cookies right away without chilling the dough…but my house is often a bit cool, especially when I’m baking them in the winter here in Vermont. If you have a warm house or extra soft butter, refrigerating the dough for 30 to 45 minutes before baking can help.
Chocolate Chip Substitutes: While chocolate chips are a classic addition, don’t hesitate to mix things up with butterscotch chips, peanut butter chips, or even chopped dark chocolate for an upscale twist. You can even throw in some toasted coconut for an extra flavor kick.
Cookie Recipes
Looking for more cookie recipes?
- Austrian Vanilla Crescent Cookies (Vanillekipferl)
- Swedish Cinnamon Cookies (Kanelkakor)
- Einkorn Oatmeal Raisin Cookies
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