These are seriously the BEST Oatmeal Chocolate Chip Cookies online! They are soft, melt in your mouth chewy, buttery, perfectly sweet and filled with gooey chocolate chips and perfect oats for texture! If you love these cookies, you will also love these Walnut Chocolate Chip Cookies, original Chewy Chocolate Chip Cookies, Mrs. Fields Chocolate Chip Cookies, Chocolate Chunk Cookies, Gluten Free Chocolate Chip Variety and these Oatmeal Raisin Cookies.
Important question: are you team oatmeal chocolate chip or oatmeal raisin? To be honest, I struggle making a choice between the two! Both have a chewy, oat-filled base but the difference in filling changes the game. Raisins are moist, sweet, and fruity, while chocolate chips are creamy, rich, and decadent. You just can’t go wrong either way!
Over the years, so many of you have made (and raved about) my Oatmeal Raisin cookies. So today I’m evening the playing field by sharing my go-to Oatmeal Chocolate Chip Cookie recipe! Chewy and loaded with melted chocolate, these cookies are so easy to make and crazy delicious.
No matter what team you were on before you made this recipe, you might just change your mind afterward!
OATMEAL CHOCOLATE CHIP COOKIE INGREDIENTS
There’s nothing like a pantry-staple recipe! Each and every one of the ingredients featured today is something found in the everyday kitchen. So there’s no need for extra grocery runs or back of the cabinet raids, just a little measuring and some elbow grease!
Here’s what you’ll need:
- ALL PURPOSE FLOUR- I’ve used gluten-free (cup for cup) flour for this recipe and had success. Whole wheat flour is also a unique twist you can try!
- CINNAMON- This is totally optional! I like to add a little warmth to the recipe; it reminds me of a warm bowl of cinnamon oatmeal on a cold morning.
- BAKING SODA & BAKING POWDER- Make sure both are fresh and active; they help the cookies to rise as well as helping them maintain structure after they’re out of the oven.
- KOSHER SALT- Helps to balance out sweetness.
- UNSALTED BUTTER- The butter absolutely needs to be room temperature! No ifs ands or buts!
- LIGHT BROWN & GRANULATED SUGAR- Both add sweetness. Be sure to look out for large clumps in the sugar and remove or sift them if necessary.
- EGGs & VANILLA- Room temperature eggs and yolks are required to build structure and vanilla adds flavor.
- OATS- I chose to use rolled oats because I prefer the size/texture but old-fashioned oats are also a great option.
- SEMISWEET CHOCOLATE CHIPS OR CHUNKS- either will work! Feel free to use milk, dark, semisweet, or even white.
HOW TO MAKE HOMEMADE OATMEAL CHOCOLATE CHIP COOKIES
In my opinion, an Oatmeal Chocolate Chip recipe should be simple. I love to make these cookies with my little one; it makes getting in the kitchen that much more accessible for her. Of course, it does get a little messy but that’s half the fun!
In just 3 simple steps, you and your little ones can create not only a delicious cookie but also a lasting memory.
Here’s how it’s done:
- PREPARE- First things first, we need to whip up our dough! Start by sifting the dry ingredients together in one bowl and mixing the wet ingredients in another. Slowly combine the two in the bowl of a stand mixer or in a large bowl using a hand mixer. Next, gently fold in the chocolate. And voila, that’s it! Y’all got a dough!
- REST- These cookies spread quite a bit, so a brief rest period will help prevent them from spreading too much. A quick hour helps the butter to solidify a bit, which allows the cookies to spread slowly as they bake.
- BAKE- It’s time for your patience to be rewarded! Bake the cookies at 350 degrees for 12-24 minutes and wait for the magic to happen. The cookies will be super soft in the middle yet firm and chewy around the edge; let them rest for at least 5 minutes before serving. Don’t forget the milk!
TIP: This recipe makes two dozen cookies, but you can easily double it to make more if you prefer!
STORING LEFTOVER COOKIES
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!
MORE GRANDBABY CAKES’ CLASSIC COOKIE RECIPES
There ain’t nothing your girl loves more than a warm cookie straight from the oven. No matter what shape, flavor, or size it comes in, I’m here for it!
Check out a few more of my go-to cookie recipes:
- SWEET AND SALTY CHOCOLATE CHIP COOKIES
- PERFECT SHORTBREAD COOKIE RECIPE
- HOW TO MAKE SUGAR COOKIES
- CHEWY OATMEAL RAISIN COOKIES
The BEST Oatmeal Chocolate Chip Cookies
- 1 1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg at room temperature
- 2 large egg yolks at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups rolled oats
- 1 1/2 cups semi sweet chocolate chips or chunks
- 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. 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.
- Use an ice cream scooper to scoop out the dough directly onto the baking sheets. Each sheet will fit 6 large cookies or 12 smaller ones.
- Bake for 12-14 minutes (8-10 if small), 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.