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.

MY OTHER RECIPES

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!!

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.

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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

Only Eats

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!

314 comments on “The Best Oatmeal Chocolate Chip Cookies”

  1. Very good! This was my first time making recipe, would like to try making them without cinnamon next time. I like cinnamon but wonder what they would taste like without it.

    Rating: 5
  2. What happens if you make the recipe with instant oats? Just wondering before I go purchase regular oats. 🙂

  3. These are really the best oatmeal chocolate chip cookies, thanks Averie!

    Rating: 5
  4. Definitely THE best oatmeal chocolate chip cookies. My son asks me to make these cookies at least every 2 weeks. I do add 1 tsp of instant espresso coffee to enhance the chocolate flavour.

    Rating: 5
  5. SHUT THE FRONT DOOR!!!!! These are the best cookies EVER!!! I think the key is chill them in the fridge for 2 + hrs. I didn’t have unsalted butter and my husband really wanted cookies, they turned out great. I just left out the punch of salt. Thank you!!!

    Rating: 5
  6. Is it really 1 tblsp of vanilla? I haven’t made these yet but they sound good. I DO like vanilla – just surprised at the amount.
    Thanks!

  7. How long would you cook them from frozen?

  8. Thanks so much for sharing this tasty cookie recipe!! A few minor changes. I substituted the egg with wheat germ. I accidently put 1 tsp. of vanilla. I hand mixed the wet and dry ingredients separately. Then blended the dry and wet ingredients along with the chocolate chips. This recipe is definitely a keeper!! Thanks again Averie!!!😀

    Rating: 5
  9. These cookies are delicious! Crispy on the ends, chunky filling and soft in the center. I did not put cinnamon and put walnuts. I love it!

    Rating: 5
  10. For some reason, this recipe is too pale to print. I can’t get it to print. I just bought a new toner thinking that that was my problem. :(

  11. This is a fantastic recipe and yielded some of the best cookies I have ever baked. I was baking for an event so I tripled the recipe, and they still came out great. Other notes: 1) Even though I live in Denver, i.e., at altitude, I did not change any proportions.2) I adjusted the flavorings to suit my tastes, using half the vanilla, less cinnamon and a healthy dash of cardamom and allspice.3) The cookies were quite large, so I baked at 350 in a convection oven for 16 minutes, rotating the trays half-way through.They came out just how you’d want: crispy on the edges and chewy in the middle. Thanks for sharing!

    Rating: 5
  12. The only recipe for cookies I actually liked. But had to modify due to health reasons. I baked this recipe but added 1/2 cup of blueberries and 1/2 cup of cranberries rather than nuts. The first time I had some almonds crushed into it too. As well as using only 1/4 cup brown sugar (organic) and 3tbsp of honey. To have less sugar. Dark chocolate (dairy free and allergen friendly chips) with double the cinamon and 1/4 cup of cocoa powder. I also added two scoops of Vega protein powder. Adding an extra egg and using coconut oil as a butter substitute( fresh fruit or frozen thaw fruit helps moisten the dry ingredients) Tried to find a way to incorporate a snack for on the go for a busy lifestyle. It was amazing. Wondering what happens if I take out all sugar completely though?

  13. Absolutely the best oatmeal chocolate cookie recipe ever. Directions were simple and precise, would highly recommend this recipe to others.

    Rating: 5

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