Oatmeal Chocolate Chip Cookies

Jocelyn (Grandbaby Cakes) Headshot By Jocelyn (Grandbaby Cakes)
Updated •
Jump to Recipe

You won’t believe how addictive my Oatmeal Chocolate Chip Cookies are. They stay burned in your brain plus the nostalgia just hits. They are soft, chewy, buttery, sweet, not to mention gooey from melty chocolate. And the addition of those oats? They stay giving texture for days. Get into it!

This post may contain affiliate links. Read our disclosure policy.
A close up of baked oatmeal chocolate chip cookies with one split apart with chocolate oozing out on a white background

Ingredient Notes

  • Cinnamon- Nutmeg or pumpkin pie spice also works too.
  • Baking Soda and Baking Powder- Just make sure both are fresh and active.
  • Kosher Salt- Table salt works too. Just use less.
  • Light Brown and Granulated Sugar- For a softer texture, use all light brown sugar. None around? Make your own brown sugar.
  • Oats- I chose to use rolled oats because I prefer the size/texture.
  • Semisweet Chocolate Chips or Chunks- either will work! Also milk, dark, semisweet, or even white works.

How to Make Oatmeal Chocolate Chip Cookies

Step 1: Prep the Dry Ingredients and Begin Creaming

  1. Start by sifting the dry ingredients together in one bowl.
  2. Add the softened butter to a stand mixer along with both sugars and mix until light and fluffy boos.
  3. Next add in the eggs and vanilla. Make sure to scrape the bottom of the bowl too so all the good stuff gets mixed right on in.
a collage of dry ingredients being mixed then butter and sugar being creamed and eggs and vanilla being added to a mixing bowl

Step 2: Finish the Dough and Scoop

  1. Slow down the mixer and add in those dry ingredients we mixed earlier.
  2. Toss in those oats and chocolate next. We should have a nice texture dough at the end. Once the dough comes together, stop the mixer. Don’t overdo it boos.
  3. Chill the dough at least an hour (two is even better). This is super important. And trust me, your patience will be rewarded.
  4. Use an ice cream scooper to scoop dough on parchment lined baking sheets.
A collage of dry ingredients being added to a mixing bowl along with oats and chocolate chips then mixed until smooth and dough scooped on parchment lined cookie sheet

Want to Save This Recipe, Boo?

I'll email this recipe to you, so you can come back to it later!

Step 3: Bake and Rest

  1. Bake the cookies at 350 degrees for 12-14 minutes. The cookies should be super soft in the middle yet firm and chewy around the edge.
  2. Let them rest for at least 10 minutes before serving.
Homemade chocolate chip cookies on a parchment lined baking sheet after being baked
Baked chocolate chip oatmeal cookies on a wire rack

Oatmeal Chocolate Chip Cookies Recipe

These Oatmeal Chocolate Chip Cookies are chewy, buttery, perfectly sweet and filled with gooey chocolate chips and oats for texture!
5 from 7 votes
Prep Time 2 hours
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Author: Jocelyn Delk Adams
Course: Dessert
Servings: 21 cookies

Equipment

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 1 large egg at room temperature
  • 2 large egg yolks at room temperature
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 3 cups rolled oats
  • 1 1/2 cups semi sweet chocolate chips or chunks
US Customary – Metric

Instructions

  • In a medium bowl, whisk together flour, ground cinnamon, baking soda, baking powder and salt and set aside.
  • In the bowl of a stand mixer or using a large bowl and a hand mixer, beat the butter on medium-high speed until smooth, about 1-2 minutes. Add the brown and granulated sugar, then continue to beat until light and fluffy.
  • Keep the mixer running as you add the eggs and vanilla. Be sure to scrape down the sides and bottom of the bowl and mix again to make sure everything is combined.
  • Gradually add the dry ingredients to the wet ingredients and mix on a low speed until combined. With the mixer still running, add the oats in one cup at a time. Add in the chocolate chips or chunks. Once done, the dough will be thick and sticky.
  • Use an ice cream scooper (2" sized) to scoop out the dough directly onto the baking sheets. Each sheet will fit 6 large cookies. Then cover and refrigerate for an hour or even 2 hours is better.
  • Preheat the oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.
  • Bake for 12-14 minutes, or until the edges are lightly browned but the middles are still very soft.
  • Remove the cookies from the oven and allow them to cool off on the baking sheet for 5 minutes. Transfer them onto a wire rack to let them completely cool.

Notes

Do not skip the chilling of the dough.  It is crucial for making sure that your dough doesn’t spread too much creating a thin cookie which is nothing like the chewy cookie you want here.
Storage
If stored in an airtight container or ziploc bag, Oatmeal Chocolate Chip cookies will stay fresh for 3-5 days. After that, it’s best to freeze them. To do so, allow the cookies to cool completely after baking. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top bag. Be sure to squeeze out the extra air! 
TIP: Bake the cookies as needed and freeze the rest! The raw cookie dough can be pre-scooped and stored in the freezer for up to 3 months. No need to defrost, just cook from frozen! 

How to Store this Chocolate Chip Oatmeal Cookies Recipe

    • Room Temperature: If stored in an airtight container or ziploc bag, these chocolate chip oatmeal cookies will stay fresh for 3-5 days.
    • Freezer: Allow the cookies to cool completely after baking. Place them in a single layer on a parchment-lined baking sheet to freeze them, then store them in a freezer-safe zip-top bag. Be sure to squeeze out the extra air! 
EXPERT TIP: Bake the cookies as needed and freeze the rest! The raw cookie dough can be pre-scooped and stored in the freezer for up to 3 months. No need to defrost, just bake from frozen and get at it! 

Nutrition

Calories: 260kcal | Carbohydrates: 32g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 152mg | Potassium: 146mg | Fiber: 2g | Sugar: 17g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!

Recipe Tips

  • Room Temp: Make sure that butter is softened and those eggs are warmed to room temperature boos. It’s essential for a smooth batter.
  • Light and Fluffy: Make sure you cream that butter and sugar with a little patience. It takes at least 2-3 minutes so take your time.
  • Just Chill: Don’t skip chilling that dough boos. It helps develop the flavors helping all the fats solidify so the cookie dough doesn’t spread everywhere.
  • Parchment Paper: Don’t forget that parchment when baking. It prevents sticking and even helps the cookies bake evenly.
  • Don’t Overbake: Once those edges get all golden, you are good to go. We want our cookies to be chewy so make sure you check a little earlier than the baking time. They will continue to firm up as they cool after baking.
  • Cool Down: Don’t try to handle a hot cookie straight from the oven. Let those cookies chill a bit so they can set up and not break once you grab one.
A stack of an oatmeal chocolate chip cookie recipe after baking on white background

Recipe Help

Help! I forgot to take my butter out to make these chocolate chip oatmeal cookies!

No worries boos. I got you. You can either soften the butter faster by cutting it into smaller cubes and letting it sit for around 15 minutes or popping in the microwave for 5 second intervals until it softens. Just keep an eye on it because it can easily melt, and we don’t want that!

Can I freeze this oatmeal chocolate chip cookie dough?

For sure! I personally like to scoop the remaining dough into balls and place them on a baking sheet to freeze. After about an hour of freezing, I transfer all of the dough balls to a zip-top bag and pop in the freezer. You can bake them straight from the freezer with a little extra time added. No need to thaw boos.

Help! My chocolate chip oatmeal cookie recipe spread too much!

You more than likely didn’t chill your dough long enough. I like to chill this dough at least an hour but it’s even better if you chill for 2.

Pinterest pinterest   Facebook facebook   Twitter twitter   Email email  
Filed Under:  Cookies, Dessert and Baking, Oven

Comments

  1. Hi GBC,

    I wanted to make these over the weekend using the rolled
    oats. I was wondering if you use the quick or old fashioned
    oats.

    Thanks

    Reply

  2. I much prefer baking by weight so very much appreciate that the recipe is available with both metric and imperial measurements. I weighed all the ingredients according to the recipe and began to get concerned the metric quantities aren’t correct. After investigating various sources and going back to the imperial method, I will caution others that the amounts of flour, brown sugar and oatmeal listed here in grams is way too much. The quantity of flour should be about 213 grams, the brown sugar also about 213 grams and the oatmeal about 300 grams. When I transferred the called for 473 grams of oats into measuring cups, I got almost 5 cups when it should have been 3 cups. 227 grams of butter is correct.

    Reply
5 from 7 votes (1 rating without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating