There’s something truly magical about the smell of fresh-baked Oatmeal Chocolate Chip Cookies wafting through the house—it’s like a warm hug on a chilly afternoon. I’ve been making these Oatmeal Chocolate Chip Cookies for years, ever since my grandma shared her secret recipe with me, and they never fail to bring a smile to everyone’s face. What I love most is how the hearty oats add that perfect chewy texture, while the chocolate chips melt into gooey pockets of sweetness. If you’re craving a classic treat with a wholesome twist, these Oatmeal Chocolate Chip Cookies are going to become your new go-to.
Now, you might be thinking, “Oatmeal in cookies? Isn’t that for breakfast?” Here’s the thing: these aren’t your boring oat bars; they’re loaded with rich chocolate and just the right amount of spice to make them irresistible. In my experience, baking a batch of Oatmeal Chocolate Chip Cookies turns any ordinary day into something special, whether you’re sharing them with friends or sneaking one with a cup of coffee. I’m excited to walk you through this easy recipe so you can create your own batch of delicious Oatmeal Chocolate Chip Cookies today.
For more inspiration, check out our best moist banana bread recipe or the best recipe for apple pie to pair with your baking adventures.
Key Takeaways:
- These Oatmeal Chocolate Chip Cookies offer a chewy, hearty twist on the classic chocolate chip cookie with oats for added nutrition.
- Prep time is just 15 minutes, making them a quick bake for busy weeknights.
- The combination of oats, chocolate, and a hint of cinnamon creates an unbeatable flavor profile that’s sweet yet comforting.
- Chill the dough for 30 minutes to ensure the perfect spread and texture in your Oatmeal Chocolate Chip Cookies.
- Store in an airtight container for up to a week to keep your Oatmeal Chocolate Chip Cookies fresh and soft.
Why You’ll Adore This Oatmeal Chocolate Chip Cookies
Chewy Texture That Lasts: Nothing beats the satisfaction of biting into a cookie that’s soft and chewy days later. These Oatmeal Chocolate Chip Cookies stay moist thanks to the oats absorbing just the right amount of moisture. You’ll find yourself reaching for seconds without guilt.
Family-Friendly and Customizable: I love how versatile they are—kids adore the chocolate, while adults appreciate the nutty oat base. It’s a recipe that brings everyone together in the kitchen. Plus, you can tweak them with nuts or raisins for your own spin.
Healthier Indulgence: Unlike traditional cookies, the oats add fiber and whole grains to your Oatmeal Chocolate Chip Cookies, making them feel like a smarter treat. They’re still decadent, but with that extra nutritional boost. What I find interesting is how they satisfy cravings without the crash.
Perfect for Any Occasion: From holiday cookie swaps to afternoon snacks, these shine every time. Their warm, inviting aroma draws people in like magic. Let’s be honest, who can resist homemade Oatmeal Chocolate Chip Cookies fresh from the oven?
Essential Ingredients for Oatmeal Chocolate Chip Cookies
Old-Fashioned Rolled Oats: These are the heart of the recipe, providing that signature chewiness and nutty flavor. I always use rolled oats over quick oats for better texture in Oatmeal Chocolate Chip Cookies—they hold up well during baking without turning mushy. They’re packed with fiber, making your cookies a bit healthier too. In my experience, toasting them lightly first enhances their warmth.
Semi-Sweet Chocolate Chips: Go for high-quality chips that melt smoothly for those irresistible pockets of chocolate. They balance the oats’ earthiness perfectly in Oatmeal Chocolate Chip Cookies. A mix of sizes adds variety to every bite. Don’t skimp here; it makes all the difference in flavor intensity.
Brown Sugar: This is key for moisture and that deep, caramel-like taste that elevates your Oatmeal Chocolate Chip Cookies. It pairs beautifully with the oats and chocolate, creating a rich undertone. Use dark brown for extra chewiness if you like. I’ve found it prevents the cookies from spreading too much.
How to Make Oatmeal Chocolate Chip Cookies
Prepare the Wet Ingredients
Start by creaming together the softened butter, white sugar, and brown sugar in a large bowl until it’s light and fluffy—this usually takes about 2-3 minutes with an electric mixer. Beat in the eggs one at a time, followed by the vanilla extract, until everything is well combined. This base gives your Oatmeal Chocolate Chip Cookies that perfect tender crumb. In my experience, room-temperature ingredients mix more evenly, avoiding lumps.
Mix the Dry Ingredients and Combine
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon if you’re using it, then stir in the oats and chocolate chips. Gradually add the dry mixture to the wet ingredients, mixing just until incorporated—overmixing can make the cookies tough. The dough should be thick and sticky, with chunks of oats and melty-looking chips throughout. Let it chill in the fridge for 30 minutes; this step ensures your Oatmeal Chocolate Chip Cookies bake up thick and chewy instead of flat.
Bake to Golden Perfection
Preheat your oven to 350°F and line baking sheets with parchment paper. Scoop tablespoon-sized balls of dough onto the sheets, spacing them 2 inches apart, and gently flatten the tops. Bake for 10-12 minutes until the edges are golden but the centers are still soft—this timing gives you that ideal chewy texture in Oatmeal Chocolate Chip Cookies. For a related twist, try our fudgy chewy brookies recipe next time.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated white sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups old-fashioned rolled oats
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon (optional)
- 2 cups semi-sweet chocolate chips
Oatmeal Chocolate Chip Cookies Instructions
- Cream butter and sugars until fluffy, about 2-3 minutes.
- Beat in eggs and vanilla until smooth.
- In another bowl, combine flour, oats, baking soda, salt, and cinnamon.
- Mix dry into wet ingredients, then fold in chocolate chips.
- Chill dough for 30 minutes.
- Preheat oven to 350°F; scoop dough onto lined sheets.
- Bake 10-12 minutes until edges are golden.
- Cool on sheets for 5 minutes, then transfer to wire rack.
Pro Tips for the Best Oatmeal Chocolate Chip Cookies
Chill the Dough: Always refrigerate your dough before baking to prevent spreading and ensure thick, chewy Oatmeal Chocolate Chip Cookies.
Measure Flour Properly: Spoon and level your flour to avoid dense cookies—too much can make them cakey instead of chewy.
Don’t Overbake: Pull them out when centers are still soft; they’ll firm up as they cool for the perfect Oatmeal Chocolate Chip Cookies texture.
You Must Know
- Oats absorb moisture, so these cookies stay soft longer than traditional ones.
- Chocolate chips should be added last to keep them intact during mixing.
- A dash of cinnamon enhances the oatmeal flavor without overpowering the chocolate.
- Makes about 36 cookies, perfect for sharing or freezing dough for later.
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’ll stay chewy thanks to the oats. For longer storage, freeze them in a single layer on a baking sheet first, then transfer to a freezer bag for up to 3 months. Reheat gently in a 300°F oven for 5 minutes to revive that just-baked warmth. I’ve found this method keeps the texture spot on.
Customizing Your Oatmeal Chocolate Chip Cookies
Feel free to swap in dark chocolate chips or add chopped walnuts for extra crunch in your Oatmeal Chocolate Chip Cookies—nuts pair wonderfully with the oats. If you’re gluten-free, use certified oat flour and GF flour blend. For a spicy kick, try our Mexican hot chocolate cookies variation. These tweaks make the recipe endlessly adaptable to your taste.
What to Serve with Oatmeal Chocolate Chip Cookies
Pair your warm Oatmeal Chocolate Chip Cookies with a scoop of vanilla ice cream for an indulgent dessert sundae. For a lighter option, serve alongside fresh fruit salad or a green tea. They also shine with a tall glass of cold milk or even a scoop of Greek yogurt for breakfast vibes. In my experience, a hot cup of coffee brings out the chocolate notes beautifully.
Oatmeal Chocolate Chip Cookies Recipe
This oatmeal chocolate chip cookie recipe features blended oats for maximum nutty flavor and chewy texture, without any cinnamon or spices. Perfect soft, thick cookies loaded with chocolate chips.
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 2 days in advance and store it in the fridge, or freeze it for up to 3 months. Just bake straight from frozen, adding a couple extra minutes to the time. This makes them perfect for last-minute cravings.
How long does Oatmeal Chocolate Chip Cookies last in the fridge?
Your Oatmeal Chocolate Chip Cookies will stay fresh in the fridge for about a week in an airtight container. The oats help maintain moisture, but if they firm up, a quick microwave zap softens them right up. For best flavor, enjoy within 4-5 days.
Can I use quick oats instead of rolled oats?
Quick oats work, but they’ll make your Oatmeal Chocolate Chip Cookies denser and less chewy. Rolled oats give that classic texture—stick with them if possible. Experiment once to see the difference.
Are Oatmeal Chocolate Chip Cookies gluten-free?
Not by default due to the flour, but substitute with a 1:1 gluten-free blend and certified GF oats to make them safe. These Oatmeal Chocolate Chip Cookies turn out just as delicious. Always check labels for cross-contamination.
Why are my Oatmeal Chocolate Chip Cookies flat?
Flat cookies often mean the dough wasn’t chilled or the butter was too warm. Next time, chill for at least 30 minutes before baking. It helps them hold shape beautifully.
How can I make Oatmeal Chocolate Chip Cookies vegan?
Swap butter for coconut oil, eggs for flax eggs, and use dairy-free chocolate chips. Your Oatmeal Chocolate Chip Cookies will still be chewy and flavorful. It’s an easy adjustment for plant-based baking.
What’s the best way to measure ingredients for Oatmeal Chocolate Chip Cookies?
Spoon flour into the measuring cup and level with a knife—don’t pack it. For oats, a gentle scoop works. Precise measuring ensures consistent results every batch.
Can I add raisins to Oatmeal Chocolate Chip Cookies?
Yes, toss in 1 cup of raisins or dried cranberries for a fruity twist. Plump them in hot water first for extra juiciness. It complements the chocolate perfectly.
Final Thoughts
There’s nothing quite like pulling a tray of golden Oatmeal Chocolate Chip Cookies from the oven—their chewy oats, melty chocolate, and comforting aroma make every bite worthwhile. I’ve shared this recipe with so many friends, and it always gets rave reviews, so I know it’ll delight your family too. Give these Oatmeal Chocolate Chip Cookies a try this weekend and let me know how they turn out—happy baking!