You won’t believe how addictive my Oatmeal Chocolate Chip Cookies are. They stay burned in your brain. They are soft, chewy, buttery, perfectly sweet, not to mention gooey from the melty chocolate. And the addition of those oats? They stay giving epic texture for days. Get ready to ditch all the other recipes because this oatmeal chocolate chip cookie recipe might seriously be the GOAT.
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I may be Grandbaby Cakes but my cookie game slays! These oatmeal chocolate chip cookies may rival your fave cookie recipe. No lies detected. They are just so crazy delicious, perfectly chewy and loaded with silky chocolate. And did I tell you they are easy to make? If you adored old fashioned chocolate chip oatmeal cookies as a kid, you will be winning when you taste these and the nostalgia hits just right. Every bite of this oatmeal chocolate chip cookies recipe is like a hug for your taste buds, blending old school with new memories, and offering a heartwarming experience that goes beyond just getting your snack on.
The Lowdown of the Best Oatmeal Chocolate Chip Cookies Recipe
Cuisine Inspiration: Classic American Vibes
Primary Cooking Method: Baking
Dietary Info: A Decadent Treat for your Sweet Tooth (Can be made gluten-free with some adjustments)
Key Flavor: Super oaty, buttery and chewy with decadent melty chocolate
Skill Level: Pretty Easy (No Sweat, Fam!)
Texture on Texture
The chewy oats combined with melty chocolate chips is the ultimate play on textures.
Family-Friendly
From little ones to the OGs, these cookies are a hit for any and everybody. That’s what makes these the best oatmeal chocolate chip cookies in the game.
Nostalgia Plus
The smell of these cookies baking brings about the best old school memories.
Works for Anything:
Perfect for school lunches, holiday cookie swaps, or alongside a cold glass of milk. Do you boo!
Ingredients You’ll Need to Make Chocolate Chip Oatmeal Cookies
- All Purpose Flour- This is the classic base for our cookie dough.
- Cinnamon- This spice adds a bit of unique warmth to the recipe; it reminds me of a warm bowl of cinnamon oatmeal on a cold morning.
- Baking Soda and Baking Powder- Just make sure both are fresh and active to give those cookies the perfect rise.
- Kosher Salt- This helps to balance out the sweetness and enhance flavor.
- Unsalted Butter- We get that rich creaminess from butter. The butter has to be room temperature! No ifs ands or buts!
- Light Brown and Granulated Sugar- Both add sweetness and that brown sugar gives some chewiness to the mix.
- Eggs and Vanilla- Room temperature eggs and yolks are required to build structure and vanilla adds depth.
- Oats- I chose to use rolled oats because I prefer the size/texture.
- Semisweet Chocolate Chips or Chunks- either will work! Feel free to use milk, dark, semisweet, or even white.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: Prep the Dry Ingredients and Begin Creaming
- Start by sifting the dry ingredients together in one bowl.
- Add the softened butter to a stand mixer along with both sugars and mix until light and fluffy boos.
- 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.
Step 2: Finish the Dough and Scoop
- Slow down the mixer and add in those dry ingredients we mixed earlier.
- 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.
- Chill the dough at least an hour (two is even better). This is super important. And trust me, your patience will be rewarded.
- Use an ice cream scooper to scoop dough on parchment lined baking sheets.
Step 3: Bake and Rest
- 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.
- Let them rest for at least 10 minutes before serving.
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How to Serve Old Fashioned Oatmeal Chocolate Chip Cookies
- Classic Vibes: Dunk those warm chocolate chip oatmeal cookies in some milk and enjoy.
- Cozy Hot Cocoa Dip: If you’ve never dipped old fashioned oatmeal chocolate chip cookies into French hot chocolate, you ain’t been living right. Just sayin.
- Ice Cream Sandwich: Have some fun and add a scoop of vanilla ice cream in between two cookies to make a bomb ice cream sandwich.
- Ice Cream Sundae Fun: Layer the cookies with some cookie butter ice cream, a drizzle of caramel sauce and ganache and top with whipped cream for something super fun y’all.
- Cookie Box: Give the gift that keeps on giving during the holidays. Bake these and mail along with my chewy chocolate chip cookies, eggnog cookies, brown butter snickerdoodles, sugar cookies and gingerbread crinkle cookies.
- Cookie Platter for Entertaining: Make a giant platter and leave out for guests. Include these along with my Southern tea cakes, shortbread cookies, and ricotta cookies.
Recipe Substitutions
- Flour: Whole wheat flour is the best substitution here if all-purpose ain’t around.
- Cinnamon: If you don’t have cinnamon, feel free to leave out or add in a pinch of apple pie spice or pumpkin spice to jazz these cookies right back up.
- Leavening: No baking soda? You can use an equal amount of baking powder however the cookies might rise a little more and have a different texture overall. If you ran out of baking powder, mix 1 part baking soda with 2 parts cream of tartar.
- Oats: No rolled oats? Grab quick oats to substitute. They will be a bit softer in texture.
- Semi-Sweet Chocolate: Milk chocolate chips, white chocolate chips or dark chocolate chips work just as great here.
Recipe Additions and Variations
- Gluten-Free: I’ve used baking gluten-free (cup for cup) flour for this recipe and had success. It may change the texture slightly but still be delish.
- Get Nutty: Throw in some chopped nuts like pecans and walnuts for additional texture.
- Dried Fruit: No need to choose between raisins and chocolate chips. Toss in both. Dried cranberries are also bomb too!
- Spice it Up: The addition of cinnamon is such a great unexpected flavor. You can toss in more warm spices like ginger or nutmeg to give you even more unique vibes.
- Citrus: Brighten up this chocolate chip oatmeal cookie recipe with a twist of lemon, lime or orange zest.
Expert Tips and Tricks
- 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.
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!
Frequently Asked Questions
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!
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.
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.
Best Classic Cookie Recipes To Try
- Sweet and Salty Chocolate Chip Cookies
- Perfect Shortbread Cookies
- Best Sugar Cookies
- Chewy Oatmeal Raisin Cookies
- Walnut Chocolate Chip Cookies
- Chewy Chocolate Chip Cookies
- Mrs. Fields Chocolate Chip Cookies
- Chocolate Chunk Cookies
- Gluten Free Chocolate Chip Variety
Oatmeal Chocolate Chip Cookies
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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
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.
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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
old fashioned work great.
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.
Definitely pinning this one even if I AM the only one in my house who likes oatmeal cookies. More for me. 🙂
the cookies were truly amazing! I loved the texture!
Yummy! These cookies look so incredible and addicting! I can’t wait to make them. I love making cookies with oatmeal!
There is nothing like a good homemade cookie and this is one of our favorites!
These cookies are amazing! So chewy and chocolatey! Pure perfection!
These cookies look so good. I love how it’s made of oatmeal.