The Best Oatmeal Chocolate Chip Cookies

I have so many oatmeal cookie recipes. And chocolate chip cookie recipes.

But didn’t have ‘my perfect’ good old-fashioned oatmeal chocolate chip cookie recipe until now.

The Best Oatmeal Chocolate Chip Cookies - Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

These are the best oatmeal chocolate chip cookies I’ve had and I’m super picky about oatmeal cookies.

Oatmeal cookies, when done right – and by that I mean soft, chewy, and not over-baked – are some of my favorites. The chewiness, the perfectly hearty texture, the nuttiness of the oats, and all the chocolate made these a new favorite twist on a classic.

The Best Oatmeal Chocolate Chip Cookies - Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

I adapted my Oatmeal Scotchies recipe and used chocolate chips instead of butterscotch. I like that the recipe only makes 11-12 medium/large cookies, perfect if you don’t need too much of a good thing laying around. Double it if you have a big family or an amazing metabolism.

I love this base because the cookies are soft, chewy, and hearty without feeling like I need to take them on a mountain hike. Sometimes oatmeal cookies get a little too oaty and hearty. I want a cookie, not a granola bar.

The Best Oatmeal Chocolate Chip Cookies - Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

But if there aren’t enough oats used, I find myself wanting more texture and chewiness.

The cookies are thick enough, but not too thick. Overly thick thick oatmeal cookies can turn dry or cakey, a total deal-breaker. Conversely, they’re not too thin which is good because there’s nothing more unsatisfying than biting into a paper thin cookie.

The Best Oatmeal Chocolate Chip Cookies - Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

If you like raisins or nuts in your oatmeal cookies, feel free to add a handful of either. But for anyone who dislikes them, your wishes have been granted. Just loads of melty chocolate in these babies.

I dare you to try to keep your hands out of the cookie jar.

The Best Oatmeal Chocolate Chip Cookies - Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

Print Recipe

The Best Oatmeal Chocolate Chip Cookies

Oatmeal cookies, when done right – and by that I mean soft, chewy, and not over-baked – are some of my favorites. The chewiness, the perfectly hearty texture, the nuttiness of the oats, and all the chocolate made these a new favorite twist on a classic and the best I've had. I love this base because the cookies are soft, chewy, and hearty enough without being too thick, dry, or cakey. If you like raisins in your oatmeal cookies, feel free to add a handful. The recipe makes 11-12 cookies, perfect if you don't need a big batch, but is easily doubled.

Yield: about 11-12 med/large cookies

Prep Time: 10 minutes

Cook Time: about 11 minutes

Total Time: 3+ hours, for dough chilling

Ingredients:

1 large egg
1/2 cup unsalted butter (1 stick)
1/2 cup light brown sugar, packed
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups old-fashioned whole rolled oats (not instant or quick cook)
3/4 cup all-purpose flour
1/2 to 1 teaspoon cinnamon, added to taste
1/2 teaspoon baking soda
pinch salt, optional and to taste
1 heaping cup semi-sweet chocolate chips
1/2 cup raisins or nuts, optional and to taste

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the egg, butter, sugars, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the oats, flour, cinnamon, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Stop, scrape down the sides of the bowl, and add the chocolate chips, optional raisins or nuts, and beat on low speed until just combined, about 30 seconds.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 11 equal-sized mounds of dough, roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes (for super soft cookies, longer for more well-done cookies), or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Adapted from Soft and Chewy Oatmeal Scotchies Cookies

Related Recipes

I have many oatmeal cookie dough bases, as well as countless other cookie recipes that use oatmeal, but my favorites are below

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter & no mixer used in these easy cookies dripping with chocolate!

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies - No butter & no mixer used in these easy cookies dripping with chocolate. Recipe at averiecooks.com

Fudgy Oatmeal Chocolate Chip Cookie Bars – Chewy bars with a thick layer of fudge in the middle! Whoa, hello chocolate overload!

Fudgy Oatmeal Chocolate Chip Cookie Bars - Chewy bars with a thick layer of fudge in the middle! Whoa, hello chocolate overload!!

Soft and Chewy Oatmeal Scotchies Cookies – My favorite classic oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you’ve just got to try!

 Soft and Chewy Oatmeal Scotchies Cookies - My favorite oatmeal cookie base loaded with sweet butterscotch chips! A classic cookie that you've just got to try!

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} – Soft, chewy, easy, no-mixer, no-egg cookies!

Chewy Oatmeal Coconut Brown Sugar Cookies {Anzac Biscuits} - Soft, Chewy, Easy, No-Egg, No-Mixer Cookie Recipe at averiecooks.com

 

Oatmeal Raisin Cookies – On the thinner side and chewy, melted butter, no mixer, very fast and easy

Thick and Chewy Oatmeal Raisin Cookies – Super thick and extremely chewy, dense, hearty

Dark Rum Oatmeal Raisin Cookies – Spiked with rum, soft, flexible, bendable, and a touch cakey

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies – A healthier twist on dough-in-a-tube and made with whole wheat flour. Chewy, loaded with texture and hearty, but thinner

Slice-and-Bake Oatmeal Raisin Chocolate Chip Cookies - Forget storebought dough-in-a-tube & make your own slice-and-bake cookies! Bake only as many as you need of these soft & chewy cookies packed with chocolate chips!

Peanut Butter Oatmeal White Chocolate Chip Cookies – No mixer required because the butter is melted making for a fast and easy cookie. One of my favorite cookies on my entire site

Chocolate Chip Peanut Butter Oatmeal Cookies – A trifecta of favorite ingredients, all rolled into an easy, soft, and chewy cookie

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie – 3 fave cookies combined into 1 giant cookie! So easy & ready in 25 minutes. Pop it in before dinner & enjoy!

Chocolate Chip Peanut Butter Oatmeal Skillet Cookie - 3 fave cookies combined into 1 giant cookie! So easy & ready in 25 minutes. Pop it in before dinner & enjoy!

230 comments

  1. Oh my gosh, Averie! I finally tried these today and I’m seriously obsessed with how good they are! The crisp edges and the ultra-chewy interior…Gah, so good! I may never try any another oatmeal cookie recipe again! ;)

  2. What will happen if I use Quaker Quick 1-Minute Oats, because thats all I have at the moment.

  3. They were soooo good! I used sucanat instead of regular sugar and they turned out perfectly! Thank you!

  4. I made these yesterday and they are incredible! I went a little heavy on the cinnamon and salt, and I’m glad I did. I’ve made 3 different kinds of Oatmeal cookies from 3 different websites in the last week and these were by far the best. Thanks!

  5. Softened butter? Melted??

  6. Is it okay to refrigerate the dough in a bowl and then form the cookies to bake after the 2 hours? Not sure how important that step of forming into cookies first would be…

    • No because then you will be trying to scoop rock hard dough out of a bowl. I prefer the way I wrote the recipe so I don’t bend spoons and have to put unnecessary elbow grease into it.

  7. Bashayer Bantan Reply

    ive tried it , it turned out amazing perfect recipe .
    thank you for sharing 

  8. I just baked the oatmeal,chocolate chip cookies,they are amazing :)..Instead of the fridge I put mine in the freezer for 25 mins worked perfect! I had to bake mine for a few extra mins mine were a bit thicker but turned out perfect..Thank you for sharing your recipe :)

  9. These are great, they turned out perfect when we made them. Thanks for posting.

    Simon

  10. These really are the best oatmeal chocolate chip cookies!! I’m going to make them again (and again…) and try them with white chocolate chips and dried cherries! Can’t wait!

  11. These were delicious, but the texture was way off! They spread so much in the oven and fell completely flat. For the second batch, I chilled the dough before baking and they still spread too much. The dough seemed like it needed either a little less butter, or more flour for a better consistency. The flavor was delicious though!

  12. These cookies were awesome! My daughter never want me to buy cookies again. Can’t wait to make the banana version. Thanks for sharing. I am definitely a fan.

    • Thanks for trying the recipe and I’m glad it came out great for you! And that your daughter never wants storebought again :) LMK if you try the banana version!

  13. Hello Averie, 
    I would like to try this recipe because it sounds lovely! But I am running low on vanilla extract and just too lazy to buy it now, what would you advise as a substitute?
    Thanks xx

  14. I’m not misreading the 1 TABLEspoon of vanilla, am I? Just checking. Excited to try this out. :)

    • 1 tbsp = 3 teaspoons. I always use AT LEAST 2 tsp in my cookies, usually more, as is the case here but you can always reduce to your personal preference. Enjoy!

  15. These are now my go-to cookies. It’s wonderful not to have to blend some of the oats, as I did with my last favorite recipe. I’ve packed them full of different combinations of walnuts, almonds, crushed pretzels, bananas (anything that tickles me at the moment, really). The crew calls them the “kitchen-sink” cookies. Like previous comments, I also pop them in the freezer for about 30-45 minutes. By the time the oven is heated, and the mess is cleaned, they’re ready to go into the oven. Never had a bad batch yet! Delicious!

  16. I only have salted butter–is this okay? Can i just eliminate the pinch of salt? Will it change the cookie a lot?

  17. These cookies look amazing! A quick question for you, do you bake the chilled dough or leave them to room temperature before baking? 

  18. Followed your recipe* exactly. 
    The texture and taste are perfect* 

  19. Hello Averie, 

    Everything is good but I still need your opinion.
    My cookies are too pale looking. 
    Should I bake longer to make them more like golden brown colour on top? 

  20. We just made these- delicious but very sweet.  Next time I would reduce sugar and vanilla. Great texture though!

  21. Made my first oatmeal cookies today and I am really glad that I came upon your recipe. I can’t thank you enough! They are heavenly….will share with my family and friends….God bless!

  22. Cookies weren’t bad. However, there is no way it can roll into balls prior to placing in the fridge. Its just way too soft. I jus scooped them on to the tray, refrigerated and slightly flatten before placing in the oven. I also added an extra 2 T of flour as i found the batter was a bit thin

    • All climates, flours, etc. vary and so maybe in your case you needed a smidge more flour. I use King Arthur brand and swear by it. Cheaper/other flours don’t produce the same results for me.

      Thanks for trying the recipe.

  23. Hi! Does it matter if you use a mixer? I usually mix by hand but have not made cookies from scratch in a long time. Thanks

    • Hand mixer or truly by hand? I would say you need at least a hand mixer. While it’s theoretically possible to cream butter and sugar by hand, I don’t relish that much of an arm workout.

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