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Oatmeal Chocolate Chip Cookies
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Old-fashioned oatmeal chocolate chip cookies are crisp on the outside and chewy on the inside. Filled with oats, butter, brown sugar, these irresistible cookies are easy to make and turn out perfectly every time.
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Oatmeal Chocolate Chip Cookies
Soft and chewy, oatmeal chocolate chip cookies have just the right combination of nutty oats and sweet chocolate. This simple cookie recipe uses pantry staples that you probably already have on hand to make these tasty classic cookies.
A delightful addition to any cookie jar, oatmeal cookies make wonderful edible presents and store well for a treat anytime. Make a batch and add them to your cookie tray alongside Chocolate Peanut Butter Cookies or no-bake Monster Cookies.
Use this oatmeal cookie recipe as a base for adding in other ingredients like dried cranberries, nuts, cinnamon, or sea salt. Serve with a refreshing glass of iced tea or a mug of frozen hot chocolate.
Oatmeal Chocolate Chip Cookies Ingredients
- Flour - all-purpose flour
- Oats - old-fashioned, quick-cooking rolled oats
- Salt
- Baking soda
- Baking powder
- Butter - salted butter, softened
- Sugar - packed light brown sugar
- Sugar - granulated sugar
- Eggs
- Vanilla extract
- Chocolate chips - mini chocolate chips
- Chocolate chips - semi-sweet chocolate chips
This delicious dough base can be easily adapted to add in additional flavors. If you prefer oatmeal raisin cookies to oatmeal chocolate chip cookies you can substitute raisins in place of the chocolate chips. You could also add additional chocolate or swap out different types of chocolate chips including white chocolate. Feel free to add dried cranberries or walnuts to your oatmeal cookies.
Cold dough will not spread as much as room temperature dough will, so chilling the dough will help the cookies hold their shape while cooking. While it’s important to chill the dough after mixing the ingredients together, make sure to use room temperature butter and eggs to help the ingredients incorporate together.
Using old-fashioned or rolled oats for this recipe will result in an oatmeal cookie that is thick, but still soft and a bit chewy in the middle. Use a medium scoop, which is approximately a 1 ½ tablespoon scoop, to scoop perfectly sized cookie dough balls.
How to Make Oatmeal Chocolate Chip Cookies
FIRST STEP: Preheat the oven to 350°F. Line cookie sheets with parchment paper.
SECOND STEP: In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until combined.
THIRD STEP: Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
FOURTH STEP: In a small bowl, combine dry ingredients: flour, rolled oats, salt, baking soda, and baking powder.
FIFTH STEP: Add dry ingredients to the wet ingredients and beat to combine fully.
SIXTH STEP: Mix in all of the chocolate chips.
SEVENTH STEP: Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
EIGHTH STEP: Scoop chilled cookie dough with a medium cookie scoop and space dough 1 ½” apart on prepared cookie sheets.
NINTH STEP: Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
TENTH STEP: Bake for about 10 minutes until cookies are set in the center.
ELEVENTH STEP: Cool for 2-3 minutes on a cookie sheet and then remove to a cooling rack to cool.
TWELFTH STEP: Serve warm or cool.
What type of oats should I use for these oatmeal cookies?
Use old-fashioned or rolled oats to make thick, soft, and chewy oatmeal cookies.
Why did my cookies go flat?
Chilling the dough helps the cookies hold their shape while baking, as the cold dough will not spread as much as room temperature dough will. Also be sure to use a medium scoop, approximately 1 ½ tablespoons, to make perfectly sized cookie dough balls for baking.
Can I freeze this cookie recipe?
Baked cookies can be frozen in an airtight container or resealable plastic bag for up to three months. Cookie dough balls can also be frozen in a single layer on a cookie sheet and then stored in a freezer-safe container until you are ready to bake them.
How to Store Oatmeal Chocolate Chip Cookies
IN THE FRIDGE: Store leftover cookies in an airtight container at room temperature in the refrigerator for 2 to 3 days.
IN THE FREEZER: Baked oatmeal chocolate chip cookies can be frozen in an airtight container or freezer bag for up to 3 months. In addition, oatmeal cookie dough can be frozen until ready to bake.
Oatmeal Chocolate Chip Cookies
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Ingredients
- 1 cup all-purpose flour
- 1½ cups rolled oats ((old-fashioned, quick-cooking rolled oats used here))
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup salted butter, softened
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- ½ cup semi-sweet chocolate chips
DIRECTIONS
- Preheat the oven to 350°F. Line cookie sheets with parchment paper.
- In a large mixing bowl, beat together butter, brown sugar, and granulated sugar until combined.
- Beat eggs and vanilla extract into butter/sugar mixture until batter is fluffy.
- In a small bowl, combine dry ingredients: flour, rolled oats, salt, baking soda, and baking powder.
- Add dry ingredients to the wet ingredients and beat to combine fully.
- Mix in all of the chocolate chips.
- Cover the bowl with a piece of plastic wrap and chill in the refrigerator for 30 minutes.
- Scoop chilled cookie dough with a medium cookie scoop and space dough 1 ½” apart on prepared cookie sheets.
- Press dough down just slightly on the top. The cookies will not spread or change shape too much during cooking, but pressing them down a bit will help them cook evenly and form a nice shape.
- Bake for about 10 minutes until cookies are set in the center.
- Cool for 2-3 minutes on a cookie sheet and then remove to a cooling rack to cool.
- Serve warm or cool.
Comments
Steve Kay says
What type of oatmeal are you referring to? Do you mean oatmeal that is quick cooking (one minute cook time) or "old fashioned" (five minute cook time)?
Layne Henderson says
We use quick cooking rolled oats. Enjoy!