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There’s something truly magical about the smell of fresh-baked Oatmeal Chocolate Chip Cookies wafting through the house, isn’t there? I remember the first time I made these, it was for a family gathering, and they disappeared faster than I could say “seconds, anyone?” These Oatmeal Chocolate Chip Cookies aren’t your average cookies—they’re hearty, chewy, and packed with that perfect blend of oats and melty chocolate that keeps you coming back for more. In my experience, they’re the ultimate comfort food, especially on a chilly afternoon with a cup of tea.
I’ve tweaked this recipe over the years to get it just right, drawing inspiration from classics like our snickerdoodle cookies recipe for that subtle spice. What I love most is how versatile they are; you can add nuts or raisins if you want, but honestly, the simplicity shines through. If you’re a fan of other treats like our Mexican hot chocolate cookies, you’ll adore these too. Get ready—I’m sharing my go-to Oatmeal Chocolate Chip Cookies recipe that’s sure to become a staple in your kitchen.
Key Takeaways:
- These Oatmeal Chocolate Chip Cookies offer a chewy texture thanks to rolled oats, making them more satisfying than traditional chocolate chip cookies.
- Prep and bake in under 30 minutes for quick homemade treats without the fuss.
- The combination of cinnamon and chocolate creates an irresistible flavor profile that’s both nostalgic and indulgent.
- Chill the dough for even better results to prevent spreading and enhance chewiness.
- Store in an airtight container for up to a week, or freeze for longer-lasting freshness.
Why You’ll Adore This Oatmeal Chocolate Chip Cookies
Irresistible Chewy Texture: Nothing beats sinking your teeth into a cookie that’s soft in the center but crisp on the edges. These Oatmeal Chocolate Chip Cookies get their chew from hearty oats that absorb just the right amount of moisture during baking. I’ve found that this texture makes them feel wholesome yet indulgent, perfect for any snack time.
Quick and Easy to Whip Up: Let’s be honest, who has time for complicated recipes on a busy weeknight? This one comes together in minutes with pantry staples you likely already have. You’ll love how straightforward it is, yet the results are bakery-quality every time.
Customizable Flavor Burst: The chocolate chips melt into gooey pockets amid the oats, but you can amp it up with add-ins like walnuts. These Oatmeal Chocolate Chip Cookies shine because they’re a canvas for your taste buds. In my kitchen, they’re never boring!
Family-Friendly and Shareable: Whether it’s a bake sale or just movie night, these cookies bring everyone together. Their hearty size means they’re filling, and the warm spices make them cozy. You won’t be able to resist sharing—and that’s half the fun!
Essential Ingredients for Oatmeal Chocolate Chip Cookies
Rolled Oats: These are the star of the show in Oatmeal Chocolate Chip Cookies, providing that signature chewiness and nutty flavor. I always use old-fashioned rolled oats because they hold their shape better than quick oats, giving the cookies more texture. Without them, you’d miss out on the hearty base that makes these so satisfying. In my experience, toasting them lightly beforehand can enhance their flavor even more.
Semi-Sweet Chocolate Chips: Ah, the melty goodness that pairs perfectly with the oats. These chips are essential for that classic chocolate chip cookie vibe, but in Oatmeal Chocolate Chip Cookies, they create delightful pockets of sweetness. I prefer high-quality ones that don’t lose their shape too quickly. They balance the wholesome oats with just the right indulgence.
Unsalted Butter: Creaming the butter with sugars is key to tender Oatmeal Chocolate Chip Cookies. It adds richness and helps the dough spread evenly in the oven. I’ve learned that room-temperature butter incorporates air for a lighter crumb. Opt for unsalted to control the saltiness and let the other flavors shine through.
How to Make Oatmeal Chocolate Chip Cookies
Preheat and Prep the Wet Ingredients
Start by preheating your oven to 350°F and lining baking sheets with parchment paper—trust me, it makes cleanup a breeze. In a large bowl, beat the softened butter, brown sugar, and granulated sugar until creamy and light, about 2-3 minutes. This step is crucial for fluffy Oatmeal Chocolate Chip Cookies; the aeration helps them rise just right. Add in the eggs one at a time, followed by the vanilla extract, mixing until smooth. You’ll notice the mixture turn pale and fluffy, which is a great sign you’re on track. If you love spiced treats like our Mexican hot chocolate cookies, a pinch of cinnamon here elevates the warmth.
Mix the Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon to ensure even distribution. Slowly incorporate this into the wet mixture, stirring until just combined—don’t overmix, or your Oatmeal Chocolate Chip Cookies might turn tough. Fold in the rolled oats gently with a spatula for that perfect chunky texture. The oats should look evenly dispersed, adding a subtle nuttiness. Now, add the chocolate chips, saving a few to press on top later for that Instagram-worthy look. Let the dough rest for 10 minutes; this allows the flavors to meld and the oats to soften slightly.
Bake to Golden Perfection
Scoop tablespoon-sized balls onto the prepared sheets, spacing them 2 inches apart to allow spreading. Bake for 10-12 minutes until the edges are golden but the centers are still soft—these Oatmeal Chocolate Chip Cookies firm up as they cool. You’ll smell that heavenly aroma filling your kitchen, a mix of buttery sweetness and chocolate. Remove from the oven and let them cool on the sheet for 5 minutes before transferring to a wire rack. In my experience, underbaking slightly ensures maximum chewiness. Fresh out, they’re irresistible, but they taste even better the next day!
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 3 cups rolled oats
- 1 ½ cups semi-sweet chocolate chips
Oatmeal Chocolate Chip Cookies Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Beat in eggs one at a time, then stir in vanilla extract.
- In another bowl, whisk flour, baking soda, salt, and cinnamon. Gradually add to wet ingredients and mix until combined.
- Fold in oats and chocolate chips. Chill dough for 15-30 minutes if desired for thicker cookies.
- Scoop dough into 1.5-tablespoon balls, place on sheets 2 inches apart. Bake 10-12 minutes until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to wire rack. Enjoy warm or at room temperature!
Pro Tips for the Best Oatmeal Chocolate Chip Cookies
Chill the Dough: Refrigerating the dough for 30 minutes prevents excessive spreading and gives you thicker, chewier Oatmeal Chocolate Chip Cookies.
Use Room-Temp Ingredients: Ensure butter and eggs are at room temperature for better emulsification and even baking results.
Don’t Overbake: Pull them out when edges are set but centers are soft—they’ll continue cooking on the sheet for perfect texture.
You Must Know
- This recipe yields about 36 cookies, perfect for sharing or freezing extras.
- Oats add fiber, making these a slightly healthier twist on classic chocolate chip cookies.
- Cinnamon enhances the chocolate flavor without overpowering it—adjust to taste.
- For gluten-free version, swap flour with a 1:1 gluten-free blend and use certified GF oats.
How to Store Oatmeal Chocolate Chip Cookies
To keep your Oatmeal Chocolate Chip Cookies fresh, store them in an airtight container at room temperature for up to 5 days—they actually taste better after a day as flavors deepen. For longer storage, freeze baked cookies or dough balls wrapped in plastic for up to 3 months; just thaw and bake as needed. If refrigerating, they last a week, but warm them slightly before serving to revive that soft chewiness. I’ve found freezing dough is a game-changer for spontaneous baking.
Customizing Your Oatmeal Chocolate Chip Cookies
Feel free to swap chocolate chips for white chocolate or add raisins and nuts for extra texture in your Oatmeal Chocolate Chip Cookies. If you’re watching sugar, use coconut sugar instead of brown—it adds a caramel note without much change. For a fun twist, try our fudgy chewy brookies recipe inspiration by mixing in brownie bits. These variations keep things exciting while staying true to the classic.
What to Serve with Oatmeal Chocolate Chip Cookies
Pair these warm Oatmeal Chocolate Chip Cookies with a scoop of vanilla ice cream for an ultimate dessert sundae, or enjoy them alongside a fresh fruit salad to balance the sweetness. For a cozy afternoon snack, serve with hot coffee or milk— the oats complement creamy beverages perfectly. If you’re thinking brunch, they’re great with yogurt and berries. Don’t forget a side of our broccoli salad with bacon for a savory contrast at potlucks.
Oatmeal Chocolate Chip Cookies Recipe
These oatmeal chocolate chip cookies feature blended oats for maximum flavor and chewy texture, without any cinnamon or spices. A perfected recipe after years of testing.
Timing
Recipe Details
Ingredients
- 01 3/4 cup butter (softened (1 and 1/2 sticks))
- 02 1 1/2 cups brown sugar (packed (I used dark brown sugar))
- 03 1 large egg
- 04 1 large egg yolk
- 05 2 teaspoons vanilla extract
- 06 1 cup all-purpose flour (spooned and leveled)
- 07 1/2 teaspoon baking soda
- 08 3/4 teaspoon baking powder
- 09 3/4 teaspoon kosher salt ((or use 1/2 teaspoon table salt))
- 10 1 cup old fashioned rolled oats ((sometimes called "rolled oats"))
- 11 1 1/4 cup old fashioned rolled oats (blended or food processed into powder)
- 12 2 1/2 cups semisweet chocolate chips
Instructions
Preheat the oven to 325 degrees F. Line 2 half baking sheets with parchment paper or silicone baking mats.
Wet ingredients. In a large bowl or stand mixer, beat 3/4 cup butter until is is soft and creamy, about 1 minute. Scrape the sides and bottom of the bowl.
Add 1 and 1/2 cups packed brown sugar and beat into the butter. Scrape the bottom and sides of the bowl and beat for another 2-3 minutes, until fluffy.
Add 1 egg, 1 egg yolk, and 2 teaspoons vanilla. Beat well until incorporated, scraping the sides and bottom.
Dry ingredients. Add 1 cup all purpose flour (spooned and leveled!*) but don't mix it in yet.
On top of the flour in the bowl, add 1/2 teaspoons baking soda, 3/4 teaspoon baking powder, and 3/4 teaspoon kosher salt. Stir it into the flour with a small spoon.
Use the beaters to stir the flour into the dough, but not all the way. Stop when the dough is still pretty white from the flour. Scrape down the edges.
Add 1 cup old fashioned oats.
To a blender or food processor, add 1 and 1/4 cups old fashioned oats. Blend until it looks like coarse flour, it shouldn't take more than 30-60 seconds.
Add the blended oat flour to the cookie dough.
Beat just until the flour streaks are gone and the oats are barely mixed in. Make sure to scrape the sides and bottom of the bowl to make sure it has all been mixed properly, but do not over mix (or you will get tough cookies).
Add 2 and 1/2 cups chocolate chips to the dough. Stir gently just until incorporated.
Optional chill: These cookies do NOT need to chill, but you will have to carefully spoon the cookies into shape when they are done baking. more on that below. See notes for details about chilling.
Use a cookie scoop (here is the exact cookie scoop I use, it's 1 and 3/4 inch across) to shape the cookie dough, or just use your hands. Your cookie dough balls should be just under 2 inches across, or a little bigger than a golf ball. About 1 and 3/4 tablespoons of dough.
Place the cookie dough on the prepared baking sheets with about 2 inches in between each cookie. I was able to fit 9 on a half baking sheet pan.
Bake at 325 for 9-10 minutes. The cookies should be firm on the edges and just starting to turn slightly golden on the sides. The center of the cookie may still look shiny. A little bit of shine is okay right in the center, about the size of a dime. If the whole top of the cookie is still shiny, leave the pan in the oven for 2-3 more minutes.
Remove the pan from the oven.
Spooning/reshaping technique: Immediately after you take the cookies out of the oven (seriously, don't wait) use two spoons to gently push each cookie together. I just use two regular spoons, the kind you eat cereal with. Push the cookie together so that it comes up a bit in the middle. That's how you're going to get a soft, thick center. If you wait even just a minute after taking them out of the oven, the brown edges will start to crisp up, and you won't be able to re-mold the cookies. Gently nudge your cookies with the spoons all the way around the edges so that you get a nice circle shape. Work quickly to shape all the cookies before they crisp on the edges; you have about 30 seconds. This sounds more stressful than it is, I promise! It just takes a second to do and COMPLETELY changes the texture of your cookies (Thick and fudgy in the center, crisp but not TOO crisp or lacy on the edges.) Be sure to check out the photos for more details.
Let the cookies set up on the pan for another 5-10 minutes after reshaping them. The cookies are very delicate if you try to eat them warm, but are perfectly sturdy once cooled (not that this has ever stopped me. Warm, falling apart cookie? IN MY MOUTH PLEASE)
Before the cookies cool completely, press extra chocolate chips into the top of each cookie, to look pretty.
Sprinkle the cookies with a light dusting of Maldon sea salt flakes, if you want! Some people love an extra salty punch with their cookies, but it's optional.
Remove to a wire rack and let cool completely. Partake with a glass of milk.
Store covered on the counter until they disappear.
Freezing: Line as many dough balls as you can fit on a lined cookie sheet. Once the sheet is full or you run out of dough, put the pan in the freezer for 30 minutes. Then, move the cookie dough balls to a freezer ziplock bag and seal well. The cookie dough will last in the freezer for 3-4 months! To bake, follow the instructions in the recipe, but add 1-2 minutes to the cook time. Follow the same instructions for baked cookies, but eat them within 3 weeks so they don't dry out!
Notes & Tips
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Must-Know Tips
Professional Secrets
Frequently Asked Questions About Oatmeal Chocolate Chip Cookies
Can I make Oatmeal Chocolate Chip Cookies ahead of time?
Absolutely, you can prepare the dough up to 24 hours in advance and chill it in the fridge for even better flavor infusion. Baking from chilled dough might require an extra minute or two. It’s a great time-saver for parties.
How long does Oatmeal Chocolate Chip Cookies last in the fridge?
Stored in an airtight container, they stay fresh for up to a week in the fridge, though the texture might soften slightly. For best taste, bring to room temp before eating. Freezing extends their life much longer.
Can I use quick oats instead of rolled oats?
Yes, but quick oats will make the cookies denser and less chewy. Rolled oats are ideal for that classic texture in Oatmeal Chocolate Chip Cookies. If using quick, reduce by a quarter cup to adjust.
Are Oatmeal Chocolate Chip Cookies gluten-free?
Not by default, but you can easily make them gluten-free with a 1:1 flour substitute and certified gluten-free oats. This keeps the chewy goodness intact. Always check labels for cross-contamination.
Why are my Oatmeal Chocolate Chip Cookies flat?
Flat cookies often come from warm dough or over-softened butter. Chill the dough next time and measure flour accurately. Baking at a slightly lower temp can help too.
How do I get chewy Oatmeal Chocolate Chip Cookies?
Baking them just until edges are golden and not overmixing the dough ensures chewiness. The oats naturally contribute, but underbaking the centers is key. Store with a slice of bread to maintain moisture.
Can I add nuts to Oatmeal Chocolate Chip Cookies?
Definitely—toast walnuts or pecans and fold in 1 cup for crunch. This enhances the hearty vibe. Just ensure they’re finely chopped to distribute evenly.
What’s the best chocolate for Oatmeal Chocolate Chip Cookies?
Semi-sweet chips work best for balance, but dark chocolate adds depth. Mix types for variety. In my experience, quality matters for that perfect melt.
Final Thoughts
These Oatmeal Chocolate Chip Cookies have become my go-to for everything from casual snacking to gifting, and I know they’ll win over your heart too. With their chewy oats, melty chocolate, and easy steps, they’re a recipe worth mastering. So, what are you waiting for? Grab those ingredients and bake a batch today—you won’t regret it!