Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are chewy and tasty with just the right amount of crisp. This is the only oatmeal cookie recipe you will ever need!

Soft and chewy chocolate chip cookies clear next level flavor with the addition of nutty oats. They are easy to make and perfectly eat-able. For more crazy good cookies try S’mores Chocolate Chip Cookies, Brown Sugar Cookies, and 5 Ingredient Peanut Butter Cookies

A stack of oatmeal chocolate chip cookies

So Chewy + So Delicious!

What could be better than a recipe for oatmeal cookies? One that includes chocolate chips, of course. 

I absolutely love the texture of oatmeal cookies. It adds this insanely satisfying chewiness that is just oh so good. While I love raisins in treats, my hubby does not…so these are right up his alley! 

These soft and delish cookies are actually loved be the entire family. You do have to refrigerate them for a bit before cooking though so make sure you allow for that extra time. After all, you know how hard it is to wait to sink your teeth into fresh baked cookies!

Oatmeal chocolate chip cookie dough in a mixing bowl

How to Make Oatmeal Chocolate Chip Cookies

WET INGREDIENTS. In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld attachment, add the butter. Beat on medium-low speed for 2 minutes. Add the sugars and beat on medium-low speed for 1 minute. Add the eggs one at a time,  mixing well after each addition. Add the vanilla and mix to combine.

DRY INGREDIENTS. In a separate mixing bowl whisk together the oats, flour, baking soda, salt, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix just until a few flour streaks remain. Add in chocolate chips and mix until combined.

CHILL. Cover dough and place in the refrigerator to chill for 30 minutes. This is an important step, so DO NOT SKIP.

BAKE. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Using a standard size cookie scoop, portion the dough into balls. Place 12 on a sheet. Place in the oven and bake for 11-13 minutes or until the edges begin to brown and the middle is set.

COOL. Remove from the oven and allow to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely. Repeat with remaining dough.

Oatmeal cookie dough balls

Variations & Additions

Try adding any of these ingredients to your cookie dough for a little extra somthing!

  • Peanut butter: add 1 cup or so of peanut butter to add that yummy taste and some extra creaminess.
  • Banana: incorporate 1-2 mashed ripe bananas for moisture and flavor
  • Coconut: add 1 cup of shredded coconut to the batter for that texture change and yummy flavor.
  • Other add-ins such as m&ms or nuts or raisins: Add a cup of candies, nuts, or raisins for extra flavor and bite.
  • Pumpkin: add ¾ cup pureed pumpkin as well as a tsp or so of pumpkin pie spice. If your cookie dough is really wet you may consider adding more flour or chilling the dough to let it solidify. 
  • As a cookie bar: Press the dough into a greased glass casserole dish and bake for 20-30 minutes, definitely longer than you would for normal cookies. Think of baking it more like a cake than cookies. Remove the pan when the top is golden brown.

SOOO many ways to change up this recipe!

Oatmeal chocolate chip cookies on a cooling rack

FAQ and Storage Tips

What kind of oats? You should use rolled oats or quick oats because they will provide the best texture and bake the best. Steel cut oats won’t suck up the moisture like it needs to and ends up being tough and dry.

Chilling the dough? You can choose to chill your dough if you think the dough is too wet, and to prevent the cookies from spreading too much during the baking process. It will prevent the butter from melting and making your cookies really flat and thin.

How to make them chewy? If you use the correct type of oats your texture will be nice and chewy. You can also make sure to use more brown sugar than white sugar. The molasses content of brown sugar adds that chewiness.

STORE your cookies at room temperature in an airtight container for 4-5 days. If you are worried about your cookies drying out you can place a piece of bread in the container and the bread will get stale before the cookies do.

To FREEZE the cookies, let them cool completely before placing them in a ziploc bag in layers with parchment paper in between. They will last for about 3 months. Then you need to let them defrost and bring them to room temperature before eating!

Oatmeal Chocolate Chip Cookie Recipe on a plate

For more oatmeal recipes, check out:

And for other Chocolate Chip Cookie recipes, try:

 

Oatmeal Chocolate Chip Cookies Recipe

5 from 3 votes
Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 18 mins
Cook Time: 12 mins
Chill Time: 30 mins
Total Time: 1 hr
Servings: 24 cookies
Calories: 268kcal
Print Recipe

Ingredients

  • 1 cup unsalted butter - (2 sticks), softened
  • 1 cup brown sugar - packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cup old-fashioned oats
  • 1 1/2 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp kosher sea salt
  • 1/4 tsp ground cinnamon
  • 1 3/4 cup semisweet chocolate chips

Instructions

  • In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with a handheld attachment, add the butter. Beat on medium-low speed for 2 minutes. Add the sugars and beat on medium-low speed for 1 minute.
  • Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix to combine.
  • In a separate mixing bowl whisk together the oats, flour, baking soda, salt, and cinnamon. With mixing speed on low, gradually add the dry ingredients. Mix just until a few flour streaks remain.
  • Add in chocolate chips and mix until combined.
  • Cover dough and place in the refrigerator to chill for 30 minutes. This is an important step, so DO NOT SKIP.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
  • Using a standard size cookie scoop, portion the dough into balls. Place 12 on a sheet.
  • Place in the oven and bake for 11-13 minutes or until the edges begin to brown and the middle is set. Remove from the oven and allow to cool on the sheet for 3 minutes before transferring to a wire rack to cool completely.
  • Repeat with remaining dough.

Notes

Note: you can swap out the chocolate chips for raisins.

Nutrition

Serving: 24g | Calories: 268kcal | Carbohydrates: 33g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 160mg | Potassium: 139mg | Fiber: 2g | Sugar: 18g | Vitamin A: 263IU | Calcium: 27mg | Iron: 2mg

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About the Author

Natalie

Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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Comments:

  1. 5 stars
    I’ve been looking for oatmeal chocolate chip cookies recipe and I finally found my go-to-recipe! Followed the ingredients and instructions as it is and it came out so chewy and tasty. Love it!