Oatmeal chocolate chip cookies are soft and chewy cookies made with rolled oats, brown sugar, and plenty of semi sweet chocolate chips in every bite. They have that classic oatmeal cookie texture with crisp edges, a tender center, and a warm buttery flavor.
A Quick Look at the Recipe
✅ Recipe Name: Oatmeal Chocolate Chip Cookies
🕒 Ready In: ~25 minutes
👪 Serves: 24 cookies
🥣 Main Ingredients: Butter, brown sugar, rolled oats, flour, eggs, chocolate chips
👌 Difficulty: Easy - mix, scoop, bake
⭐ Why You'll Love It: These oatmeal chocolate chip cookies are soft and chewy with crisp edges, packed with oats, and loaded with melty chocolate chips.
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These oatmeal chocolate chip cookies bake up thick and satisfying with chewy oats throughout and melty chocolate chips in every bite. They're the perfect cookie when you want something more hearty than a basic chocolate chip cookie but still sweet and classic.
If you love cookie recipes, you might also like our Dark Chocolate Espresso Cookies, Brownie Cookies, or Chocolate Chip Cookies.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love Oatmeal Chocolate Chip Cookies
- Key ingredients
- Easy Substitutions & Variations
- How to Make Oatmeal Chocolate Chip Cookies
- Recipe Notes & Tips
- Make-Ahead & Freezing Options
- Oatmeal Chocolate Chip Cookies faqs
- More Cookie Recipes You'll Love
- Get our Baking Tips & Tricks Ebook
- Oatmeal Chocolate Chip Cookies
Why You'll Love Oatmeal Chocolate Chip Cookies
Soft and chewy: Brown sugar and oats give these cookies a tender center with lightly crisp edges.
Packed with oats: Rolled oats add classic oatmeal cookie texture in every bite.
Plenty of chocolate chips: Semi sweet chips melt into the cookies for the perfect sweet finish.
Quick and easy: Simple ingredients and no chill time needed for a fast cookie recipe.
Key ingredients
- Rolled oats: Give the cookies their classic chewy oatmeal texture and hearty bite.
- Brown sugar: Adds moisture and a deeper flavor that keeps the cookies soft and chewy.
- Butter: Creates a rich cookie base and helps the edges bake up lightly crisp.
- Eggs: Bind the dough and help the cookies bake up thick and tender.
- Semi sweet chocolate chips: Add melty pockets of chocolate throughout the cookies.
- Baking soda: Helps the cookies spread and gives them the right chewy texture.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations
- Use dark chocolate: Swap semi sweet chips for dark chocolate chips for a richer cookie.
- Add nuts: Stir in ½ cup chopped walnuts or pecans for extra crunch.
- Add cinnamon: Mix in ½ teaspoon cinnamon for a warm oatmeal cookie flavor.
- Swap raisins: Replace half the chocolate chips with raisins for a classic oatmeal raisin twist.
- Make them smaller: Use a smaller scoop and reduce bake time by 1 to 2 minutes.
How to Make Oatmeal Chocolate Chip Cookies
- Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Beat the softened butter, granulated sugar, and brown sugar.
- Step 2: Mix in the eggs and vanilla until combined.
- Step 3: Add the flour, baking soda, and salt and mix just until combined. Stir in the rolled oats, then fold in the chocolate chips.
- Step 4: Scoop the dough into 1-inch balls and place them spaced apart on the baking sheet. Bake for about 10 minutes. Cool on the pan, then transfer to a wire rack.
Recipe Notes & Tips
- Do not over bake: Pull the cookies when the edges look set and the centers still look slightly soft so they stay chewy.
- Measure flour carefully: Too much flour can make oatmeal chocolate chip cookies dry or cakey.
- Use rolled oats: Old fashioned rolled oats give the best chewy texture and classic oatmeal cookie bite.
- Cool on the pan first: Letting the cookies sit on the baking sheet for a few minutes helps them set without drying out.
- Even scoops bake evenly: Using a cookie scoop helps all the cookies bake at the same time and stay uniform.
Make-Ahead & Freezing Options
- Make ahead: You can make the oatmeal chocolate chip cookie dough and refrigerate it covered for up to 2 days before baking.
- Freeze the dough: Scoop dough balls onto a baking sheet, freeze until firm, then transfer to a freezer bag and freeze for up to 3 months.
- Bake from frozen: Bake frozen dough balls straight from the freezer, adding 1 to 2 minutes to the bake time.
- Freeze baked cookies: Once cooled, freeze the cookies in an airtight container for up to 2 months.
- Thawing: Thaw at room temperature or warm briefly for a fresh baked texture.
Oatmeal Chocolate Chip Cookies faqs
Oatmeal chocolate chip cookies can turn dry if too much flour is added or if the cookies are over baked. Measure flour carefully, bake until the edges are set but the centers still look slightly soft, and store the cookies in an airtight container once cooled.
Yes, quick oats can be used in oatmeal chocolate chip cookies, but the texture will be less chewy and a little more uniform than using rolled oats. For the classic oatmeal cookie bite, rolled oats are the best choice.
Most oatmeal chocolate chip cookies bake at 350°F for about 9 to 11 minutes, depending on cookie size. The cookies are done when the edges look set and lightly golden and the centers still look slightly soft.
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Oatmeal Chocolate Chip Cookies
Equipment
Ingredients
Instructions
- Preheat the oven to 350 degrees. Line baking sheet with parchment paper and set aside.
- Beat together the butter and sugars until light and fluffy. Add in the eggs and vanilla then beat until fully combined.
- Slowly mix in the flour, baking soda and salt. Fold in the oats then the chocolate chips.
- Use a cookie scoop to form 1 inch balls of dough and place evenly apart on the baking sheet.
- Bake for 10 minutes then remove from the oven and transfer to a cooling rack.
Nutrition
Notes
- Do not over bake: Pull the cookies when the edges look set and the centers still look slightly soft so they stay chewy.
- Measure flour carefully: Too much flour can make oatmeal chocolate chip cookies dry or cakey.
- Use rolled oats: Old fashioned rolled oats give the best chewy texture and classic oatmeal cookie bite.
- Cool on the pan first: Letting the cookies sit on the baking sheet for a few minutes helps them set without drying out.
- Even scoops bake evenly: Using a cookie scoop helps all the cookies bake at the same time and stay uniform.
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