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–+ servings
Baked oatmeal chocolate chip cookies on a wire rack
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5 from 7 votes

The BEST Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are chewy, buttery, perfectly sweet and filled with gooey chocolate chips and oats for texture!
Prep Time2 hours
Cook Time10 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Servings: 24 servings
Calories: 260kcal
Author: Jocelyn Delk Adams

Ingredients

  • 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
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. 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.

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! 

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