The Best Oatmeal Chocolate Chip Cookies

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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 - Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

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.

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.

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!!

Oatmeal Chocolate Chip Cookies Ingredients 

To make these chewy oatmeal chocolate chip cookies, all you’ll need is: 

  • Egg
  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Vanilla extract
  • Old-fashioned oats 
  • All-purpose flour
  • Cinnamon
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips 

Can Raisins Be Added? 

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

Can I Add Other Mix-Ins? 

Absolutely! I’ve provided some mix-in options just above the recipe card (scroll to the bottom of this post to see). M&M’s, chopped nuts, raisins, etc. would all work. 

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

How to Make Oatmeal Chocolate Chip Cookies 

This is such a simple chocolate chip oatmeal cookies recipe. I saw no reason to complicate a classic! 

Here are the basic steps to making truly the best oatmeal chocolate chip cookies: 

  1. In a large bowl or stand mixer, cream together the butter, sugars, egg, and vanilla. This will take about 4 minutes. 
  2. Then, add in the oats, flour, cinnamon, baking soda, and salt. Stir in the chocolate chips last. 
  3. Use a 1/4 cup measure (or a large cookie scoop) to scoop the dough into balls.
  4. Place the cookie dough balls on a plate, cover with plastic wrap, and refrigerate for at least 2 hours. 
  5. Once the cookie dough has had time to chill, bake until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. You do NOT want to over bake these cookies! 

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

Do I Have to Chill the Cookie Dough? 

Yes! You can NOT bake with unchilled dough. The cookies will bake thinner, flatter, and be more prone to spreading. 

What’s the Best Type of Oatmeal for Oatmeal Cookies? 

To make perfectly chewy oatmeal chocolate chip cookies, I recommend using old-fashioned oats (sometimes called rolled oats). 

Instant oats are more finely ground and can act like a flour, which results in drier cookies. And steel cut oats 

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

Why Didn’t My Cookies Spread in the Oven? 

When cookies don’t spread it’s usually a result of an over-floured dough. If you used a heavier hand when measuring the oats, flour, or both, your cookies may not spread properly. 

When measuring out the flour, scoop it out of the bag with a spoon rather than dip the entire measuring cup into it.

Do I Really Have to Add 1 Tablespoon of Vanilla? 

Yes, you need to add 1 TABLESPOON of vanilla extract to the dough, not 1 teaspoon. I always add more vanilla to my baked goods because I really want the flavor to pop! 

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

Storage Instructions 

You can prepare the cookie dough up to five days in advance. As long as it’s stored in an airtight container or is tightly covered in plastic wrap, you can leave it in the fridge. 

After five days, the cookie dough needs to be frozen. You can bake the dough straight from the freezer, just add a minute or two to the bake time. 

Note that the baked cookies can also be frozen for up to three months. 

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

Recipe Variations to Try 

I think this recipe makes the best oatmeal chocolate chip cookies as written, but there are a couple variations you can try if desired. 

  • Add cinnamon: Add 1/2 to 1 teaspoon ground cinnamon to the dough. 
  • Add raisins: You can add up to 1/2 cup raisins to the recipe as written. 
  • Add nuts: Chopped nuts of any kind will work. You can add up to 1/2 cup. 
  • Add M&M’s: Use a mixture of M&M’s and chocolate chips in the dough.
  • Use mini chocolate chips: Use 1 cup. Just note that the chocolate distribution will differ from what you see in the photos above. 

Note that you can add up to 1 1/2 cups mix-ins TOTAL to the oatmeal cookie dough. So if you want to add raisins and / or nuts, you can only add 1/2 cup total to the 1 cup of chocolate chips in the dough. 

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

Pin This Recipe

Yield: 12

The Best Oatmeal Chocolate Chip Cookies

The Best Oatmeal Chocolate Chip Cookies

Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!

Prep Time 10 minutes
Cook Time 11 minutes
Chill Time 2 hours
Total Time 2 hours 21 minutes

Ingredients

  • 1 large egg
  • 1/2 cup unsalted butter, softened to room temp (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

Instructions

  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).
  7. 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.
  8. 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.

Notes

Storage: 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.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 334Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 36mgSodium: 82mgCarbohydrates: 38gFiber: 2gSugar: 26gProtein: 3g

More Oatmeal Cookie 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 and no mixer used in these easy cookies dripping with chocolate!

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!

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
 
Cowboy Cookies — These cowboy cookies are packed with oats, chocolate chips, Cornflakes, and shredded coconut. This is a flexible recipe that you can make with different mix-ins to suit whatever is in your pantry! 
 
 
Chocolate Chip Banana Oatmeal Cookies — These cookies are soft, moist, and oh-so chewy. They taste like banana bread and chocolate chip cookies rolled into one dessert!
 
 
The Best Chocolate Chip Oatmeal M&M’s Cookies — Soft, chewy, and LOADED with M&Ms and chocolate chips in every bite!! Make them today! The cookies are SO GOOD they got me a marriage proposal!!
 
 
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies — 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
 
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies - 3 favorite cookies combined into 1 so you don't have to choose!! Easy, no-mixer recipe, and always a hit!

Originally published November 6, 2014 and Republished with updated text May 19, 2021. 

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Comments

  1. OMG. Finally. A recipe that can match Potbelly’s cookies!! These are so amazing. I almost didn’t make them because the pop-ups and ads on this website are so annoying; I thought this was a spam site from Pinterest. However, I’m glad I stuck around!For anyone interested, to closely replicate Potbelly’s cookies, you have to use instant oats (not old-fashioned). I much prefer it this way anyways; I hate gnawing on large, dry pieces of rolled oats.  Just make sure you don’t over-measure your flour or oats. I always use a scale to precisely measure the flour and sugars.  And do not over-bake, or it WILL be dry!!!! My cookies had crunchy edges and gooey/chewy center, even when cooled.I also browned (then chilled) half of the butter before mixing, and added in 1 tablespoon of Log Cabin “maple” syrup. This is just something I do for all my chocolate chip cookies. God bless!!! <3

    Rating: 5
    1. Thanks for the 5 star review and glad that you love the cookies and tweaked the recipe a bit to fit your desired outcome.

  2. I made these as directed with a generous pinch of salt. I rolled the dough in parchment and put them in the freezer so we could slice them and bake a cookie at a time (adding a minute or 2 to baking time due to being frozen). The texture and spread are absolutely perfect. They came out thick and chewy. My boyfriend loved them, he just thought they were a bit rich, but that didn’t seem to stop him. For my own tastes, I would either just use salted butter next time or sprinkle some flake salt before baking, or add roasted pecans and maybe cut back on some raisins. Changes would not because it isn’t a great cookie, I just like a little less rich/sweet and more salt in a cookie. We both agreed these are 5-star gourmet. Something I would expect in a fine hotel warmed with a cup of coffee in the afternoon.

    Rating: 5
  3. I made your Oatmeal Chocolate Chip cookies yesterday – really easy. They came out perfectly right down to the 11 minutes cooking time. I had no chocolate chips so I substituted raisins which I love equally so they were not a disappointment. Without a cookie scoop I still came out to 14 cookies easily. Really delicious! And for some reason they disappeared in two days! Thanks!

    Rating: 5
    1. Thanks for the 5 star review and I am glad that they were awesome and disappeared quickly! I love oatmeal raisin cookies too so would’ve been just as happy with that version compared to chocolate.

  4. Made these cookies last night, and they tasted amazing! Even today, they are still fresh and just as delicious

    Rating: 5
    1. When cookies don’t flatten, that is a sign that the dough was overfloured and you need to scale back on it (measure with a lighter hand).

  5. I’ve been making these cookies for over 2 years now. They are hands down the best. The recipe is perfect every time.

    Rating: 5
    1. Thanks for the 5 star review and glad they are hands down the best for you and perfect every time!

  6. How are these different than your One-Bowl, No-Mixer, No-Chill Oatmeal Cookies? One says you must chill, the other says no chilling needed. But they have the same ingredients and steps. I don’t get it.

  7. Hi there, I made your oatmeal chocolate chip cookie recipe and it was fabulous. My only complaint is your website is very challenging with all the ads and it seems to overload your website and making it difficult to find the recipe and the ingredients and directions. I will continue to review your website, lots of yummy things to make.

    Rating: 5
  8. These are SO GOOD!!! I used quick oats & didn’t have an issue. I also used Ghirardelli white chocolate chips, & added the full teaspoon of the cinnamon. These are SO DELICIOUS, that I’m putting together mason jars full of the dry ingredients to give out for Christmas!!! You won’t be disappointed! 💜💜💜🙏

    Rating: 5
  9. This is a great recipe, thanks so much! I chilled the dough for only an hour and they still turned out perfect. I agree with the previous commenters who said these taste pretty close to Potbelly’s cookies. Will definitely make this recipe again!!

    Rating: 5
    1. Thanks for the 5 star review and glad that these turned out great for you! Good to know about Potbelly’s and the similarity, I’ve never had those before.

  10. I have been searching for the perfect oatmeal cookie recipe, and I have found it… Except I read the recipe wrong, and so I added in 1.5 tsp of cinnamon. I am happy to report that apparently I am a cinnamonaholic, because these were perfection. Thank you for another stellar recipe! I can’t wait to make these again. I think they will make PERFECT ice cream sandwich cookies!

    Rating: 5
    1. Thanks for the 5 star review and glad you love this recipe and can’t wait to make these again! I also love cinnamon and have added that much, or more, and never regret it :)

  11. i will try this recipe also its look so good hope i will make it more good thanks for the sharing this with us.

    Rating: 5
  12. These are AMAZING! My whole family loves them and is always asking when I will be making more. I have made them large sized (as recipe) and also smaller bite sized, both turned out great. If I am feeling fancy I add in some toasted pecans… delicious. Thanks!

    Rating: 5
    1. Thanks for the 5 star review and I am glad your whole family loves these and asks when you’re making them again!

  13. I tried this recipe, it was pretty good, but it tastes the dame as all of the other chocolate chip oatmeal cookie recipes.

    I’m not sure if it’s just my oven, but they didn’t expand. Other than that, they were pretty good.

    1. When cookies don’t spread it’s usually a result of an over-floured dough. That would be my guess is that you used a heavier hand than needed with either the flour, oats, or both, and that’s why they didn’t spread easily.

  14. Hello!!! Super tasty cookie dough! When I cooked the cookies though, they came out super flat, burnt on the edges, and not cooked in the middle. I followed the recipe exactly so can anybody tell me what went wrong?

    1. Thanks for the 5 star review and glad this is your favorite recipe and they turn out the best for you!

  15. So good! I am new at baking and are on the hunt for recipes to my  favorites baked goods. I was looking to recreate Potbelly’s Chocolate Chip Oatmeal cookies and came across this recipe after another reviewer had mentioned they were pretty close to taste. And I have to agree! On top of that, it really is the perfect balance of chocolate chips and oatmeal. Only thing I will do differently next time is add only 1/4 of cinnamon. I love cinnamon but decided it 1/2, is too much for me. I couldn’t wait 2 hours for it to chill, so I left them in the refrigerator for an hour and switched to the freezer for about 10 minutes and they were perfectly firm. They cooked perfectly in 11 mins. So yummy. Don’t hesitate, do them! 

    Rating: 5
    1. Thanks for the 5 star review and glad these are close to what you were trying to recreate!

  16. These are the only oatmeal chocolate chip cookies I make now! They’re always SO good!! I would love this same recipe without the oatmeal (my 7 yr old daughter doesn’t like it).  Would it work to just omit the oatmeal or would I need to add something to compensate for it? Thanks!!

    Rating: 5
    1. Thanks for the 5 star review and glad these are the only oatmeal cookies you make now!

      You’d have to add extra flour. Try reducing the oats though to just 1/2 cup and see if she can deal with that. I suspect you’d have to then add about 1 1/2 cups of flour but add it slowly and see how the dough looks. Otherwise you’re then just essentially making choc chip cookies of which I have a ton of versions and varieties! https://www.averiecooks.com/tag/chocolate-chip-cookies/

  17. I made these cookies today and they turned out amazing!! While the cookie dough was chilling, I realized I forgot to put in baking soda. I put it all back in the bowl, added it, reformed them and all was well. I plan on making these a staple in the home. I didn’t have a big cookie scoop, so I used a 1/4 cup. I got 13 cookies out of the dough. If I want to use my regular sized cookie scoop for this recipe, would I have adjust the cooking time for them?

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out amazing even with the baking soda oversight initially.

      Yes baking time is size dependent. For smaller cookies usually 8-ish minutes is enough but it really depends on the size and the dough. Just keep an eye on them and bake until done.

  18. I love this recipe! I know it calls to refrigerate the dough prior to baking, however, I’ve used it twice without and they’ve turned out great! Thinner and chewier🥰 

    Rating: 5
    1. Thanks for the 5 star review and glad they’ve turned out great for you without chilling the dough.

  19. Question. What will substituting mini choc chips do to the recipe for the oatmeal choc chip cookies. 

    1. Will be fine. You will just have a different concentration of chocolate but overall will be just fine.

  20. These cookies are great (definitely a favorite) and quite easy to make. I’ve been making them once a week for a while now. They are pretty sticky so it took a few try to figure out best way to scoop and roll. I like adding some dried cranberries. One day I ate three of them. They are that tasty!

    Rating: 5
    1. Thanks for the 5 star review and glad you have been enjoying them! If the dough is overly sticky, add another 1-3 tbsp of flour, that will reduce the stickyness right away.

  21. Awesome! Sweet, chewy,  chocolate chippy and easy!Kudos for making baking so accessible to your avid followers!Pat C.

    Rating: 5
  22. Is the 1 TABLESPOON vanilla correct or should it be 1 TEASPOON?  I made a double batch and with the 2 TABLESPOONS, It really smells like vanilla.  Just making sure before I bake them and have our kids eat. Please confirm. I looked at other recipes and it calls for 1/1-2 TEASPOONS.  Please confirm. Thanks!  Kris 

    1. 1 tbsp = 3 tsp

      For me, I use at least 2-3 tsp in any type of baking and I enjoy 1 tbsp in these cookies but you can always reduce it.

      This may have been a situation where even though I doubled the recipe I wouldn’t have doubled the vanilla, would have use slightly less 1.5 tbsp maybe but honestly it will be fine. They are safe to eat of course. It’s vanilla after all!

  23. these cookies are the best!!!! I did not need to refrigerate them before cooking, they did not flatten….great tasting.

    Rating: 5
  24. For the past 2 months, self-isolation has left me A LOT of time for baking. All categories combined, these cookies  are THE BEST thing I’ve baked for my family, hands down! Simply delicious and very satisfying! Thank you!

    Rating: 5
    1. Thanks for the five star review and glad that these cookies are the BEST thing you’ve baked for your family during these past self-isolating months!

  25. The BEST! I made this recipe for my family twice now. Double batches both times. Everyone loves these cookies. I made exactly as is. Delicious.

    Rating: 5
    1. Thanks for the five star review and glad this is the best and everyone loves the cookies!

  26. These cookies had the perfect texture and yielded the best oatmeal-chocolate chip cookies I’ve ever made. :-) Thank you.

    Rating: 5
    1. Thanks for the five star review and I’m glad that they were the best oatmeal cookies you’ve ever made!

  27. I’m getting ready to make these for the fourth time. These are the best oatmeal cookies ever!  Even my daughter, who doesn’t like oatmeal cookies, loves these. It is the perfect amount of chewiness and lots of chocolate chips,

    Rating: 5
    1. How nice of you to be cooking on Mother’s Day! Thanks for the five star review and I’m glad these are a hit with your daughter!

  28. Nice soft chewy cookie. It’s great that it doesn’t have allot of sugar. I used a non GMO chocolate chips  and it was perfect! I’m going to use raisins next time.

    Rating: 5
  29. These were amazing!!! I’m 6 months pregnant and craving coconut so I added the 1/2 cup of raisins AND 1/2 cup unsweetened coconut. So good!!! 

    Rating: 5
  30. Followed the recipe to a letter and they came out great. Right at 11min is the perfect time! Everyone loved them and will be making a few more batches:) 

    Rating: 5
  31. These were the best oatmeal choco ship cookies ever! Finally a recipe that uses a good amount of vanilla!

    Rating: 5
    1. Thanks for the five star review and I’m glad you love these! And yes I am never shy with the vanilla in my baking recipes!

  32. I have never made cookies with a tablespoon of vanilla.  I just want to be sure it isn’t a typo and should be a teaspoon.  A tablespoon for a small batch of cookies seems like a lot!  Maybe it is the secret ingredient, but I just want to be sure before I make these.  Thanks so much!

  33. Wow! Thanks for this recipe. Had a wild idea that I wanted to make oatmeal chocolate chip cookies and landed here because I had NO idea how to make them. They were a huge hit! Followed the recipe to the letter and wasn’t disappointed. Warm cookies with vanilla ice cream on top? Yep, I said it. Thanks again!

    Rating: 5
  34. Made this recipe to the exact measurements tonight and at 11 minutes they were not even flat and all dough. Cooked another 8 minutes and we’re still doughy but took them out. Not even close to being overcooked.  I didn’t change anything so I’m confused! I chilled them in the fridge for about 5 hours and took out and put directly in oven.. is that incorrect? Taste delicious but wondering why it took almost double your cooking time recommendation. 

    Rating: 5
    1. 1. oven that isn’t working properly (to temp) is my guess and it’s running at too low or cool of a temp, I would calibrate with an oven thermometer to see if that’s the case.
      2. they were super mounded up in the shape of golf balls rather than slightly flattened, although this isn’t as likely as #1

  35. THESE ARE AMAZING!!! Whole family loved them :) I literally had like 4 when the batch came out because they were so addicting!!!!

    Rating: 5
  36. I made “The Best Oatmeal Chocolate Chip Cookies” last night and I can see why they are the most popular Oatmeal Cookies recipe on your website.  They turned out perfect and were absolutely delicious!  

    Rating: 5
  37. Followed the recipe to the letter and wasn’t disappointed! Zero suggestions other than be careful because you will eat these up. Put vanilla or cinnamon ice cream over a nuked cookie. Yum!

    Rating: 5
  38. Amazing!!! My husband, my son and I absolutely loved these. I’m making another batch to bring for my coworkers tomorrow. I did half dark chocolate chips half milk chocolate chips. 10/10!

    Rating: 5
  39. I am a dude and I wouldn’t call myself a baker, but I’m into cookies. I have made these twice now. This time I substituted half the butter with applesauce so I feel a little less bad about eating them all, and they came out just as good.

    1. That’s great to know that you were able to swap half the butter with applesauce and they still came out great! As cookies go, I think these are pretty healthy. I wouldn’t feel too badly. At least that’s what I tell myself when I make lots of cookies….ha!

  40. I made these day and they are so amazing they’ll be my go to oatmeal cookies. Thank you so much.

    Rating: 5
  41. My family and I loved these cookies! I didn’t even chill them and they still turned out great. Usually, I eat about three cookies worth of dough and this was no different. EXCELLENT dough. I added about 1/2 tsp salt instead of a dash just because I like that contrast. After several minutes cooling on the rack, they were ready to eat- crispy on the outside and soft and a bit gooey on the inside. Perfect. These won’t last the day here. Thanks for the recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad your family loved these cookies and that even without chilling they turned out great!

    1. Thanks for the 5 star review and glad they’re the best cookie recipe you’ve tried and your family loved them!

  42. made these today! SO happy with them! I baked for about 13 mins as I like a little bite on the edges, cut back on the white sugar, flaked salt on top of the cookies and used a mix of dark, milk and peanut butter chips! Great recipe

    Rating: 5
    1. Thanks for the 5 star review and glad they turned out great! Sea salt on top is the best! And your mixture of chips sounds delish!

    1. Not a mistake. But add to taste. 1 tbsp = 3 tsp. I prefer more than 1 or 2 tsp which is why I use 1 tbsp but do as you like best.

  43. Just made these yesterday & they really are the BEST oatmeal chocolate chip cookies I have ever had!! So chewy & chocolatey, (I was very generous with the “heaping” cup of chocolate chips!😅) I even dreamed about them! Definitely a fan favourite with the kids & hubby as well. How many calories per cookie? Can you please provide the nutritional facts? Thanks a bunch!❤

    Rating: 5
    1. Thanks for the 5 star review and glad these were the BEST for you!

      I am working on updating all my 2500+ recipes to include stats in the future.

  44. Your instructions and tips really made the difference in these. I have bookmarked these forever as my go-to recipe! I skipped the cinnamon and used dark chocolate squares instead then sprinkled with sea salt flakes at the end. Oh my YUM. I already shared the link to here with many of my friends. Thanks :)

    Rating: 5
    1. Thanks for the 5 star review and glad my instructions and tips really helped you and glad you’ve bookmarked these as your go-to recipe!

      I actually have an oatmeal/sea salt recipe in my drafts that I am publishing in the next few weeks! Love that combo as well.

  45. These are delightful! I subbed out half of the butter with shortening (I don’t want to run out of butter under quarantine), and I made them much smaller, but otherwise followed the recipe. The old fashioned oats give the texture some real character and they’re just PACKED with chocolate chips. Next time I might cut back the vanilla just a hair, but the cinnamon at 1/2 teaspoon is spot-on. I froze the dough balls and then take them out a couple at a time, so I always have warm, gooey cookies. Thank you for a lovely recipe! You’ve save both my sanity and my sweet tooth during this bizarro time.

    Rating: 5
    1. Thanks for the 5 star review and glad you these were a hit for you and good to know that a butter/shortening mix worked fine!

  46. Love these! I didn’t have old fashioned oats so I used one minute oats knowing it may not work out. But they were great!!! I will try old fashioned next time just to compare and contrast :) thanks for a great recipe. Definitely sweet so if you want you could feasibly cut down on the sugar a bit. But it’s a cookie, so just bake to your own tastes :)

    1. Glad they still worked with one minute oats!

      And exactly, they are sweet, but it’s a cookie :) That’s exactly what I want everyone to remember.

  47. Made them smaller but otherwise the same. 1/2 t cinnamon is plenty. I may cut the vanilla a bit next time, otherwise delish.

    Rating: 5
  48. Very good! I made these today because I was bored “self quarantining”. I kind of messed up with the instructions but they still turned out amazing!! Thank you so much.

    Rating: 5
    1. Thanks for the 5 star review and glad these worked out just fine for you and that hopefully they took your mind off some of the boredom!

  49. I’ve tried a good amount of recipes for oatmeal chocolate chip cookies but this one is best. I would definitely recommend following the instructions and chilling for 2 hours. They are delicious and stay soft for days.

    Rating: 5
  50. Yum!!! I’ve been craving some oatmeal cookies, and I also love chocolate, so double win. I only did a few things differently, based off of the reviews I read before making the cookies and also the ingredients I had on hand (as we’re currently in the house, only), and they turned out amazing :) First, I used quick 1-minute oats instead of old fashioned. Second, I only added 2 tsp of vanilla extract instead of 1 Tbsp. I added the full tsp of cinnamon, but honestly I love cinnamon and might add more next time. I wasn’t sure about the quarter cup mounds, so instead I rolled a heaping tablespoon (like an actual silverware tablespoon, not a measuring spoon) amount of dough into a ball and pressed it down flatter on the tray and baked for 12 minutes without chilling the dough. Some reviews said that they were concerned that the cookies didn’t spread out when baked, but when I cooked them without refrigerating the dough they spread out nicely (not too thin, not too thick). The batter yielded 16 delicious, chewy, chocolatey oatmeal cookies :)

    Rating: 5
    1. Thanks for the 5 star review and glad that the quick oats worked for you (gotta do what you gotta due in times like these!) and that all worked out well!

      1. I too am not going out to the store and wondered if the quick oats would be ok. Otherwise I will make the recipe on Quaker Oats website. Should I do anything different if using the quick oats?

        Thanks!!

      2. Quick oats wouldn’t be my recommendation for this recipe BUT if that’s what you have, I’d say use them. Add them before you add the flour, and depending on how dry the dough looks, you may want to reduce the amount of flour by 1/4-ish cup or so, just guessing. It will depend on how it looks in the bowl and how dry it is.

  51. Awesome cookies! I was in the mood for chocolate chip cookies, but also wanted a little more substance from oatmeal…that is how I happened upon this gem of a recipe. I followed the recipe to the letter and the cookies are exactly as Averie describes. They are chewy, but not cakey; they are the perfect amount of sweet, and they neither flattened during baking, nor did they refuse to spread. Bake for 11 minutes, let cool, and they will be exactly as a delicious cookie ought to be! I used 1/8 cup of dough per cookie rather than 1/4 cup so I could have two cookies instead of one :-). Everyone in my family loves them!

    Rating: 5
    1. Thanks for the 5 star review and glad that the quick oats worked for you (gotta do what you gotta due in times like these!) and that all worked out well!

    2. Sorry…I was replying to the comment right before you…but glad they turned out awesome and that they were the perfect amount of sweetness and spread just the right amount and were like I described. That is great to hear!

  52. On your chewy oatmeal chocolate chip cookie recipe, you have the vanilla amount as a tablespoon, not teaspoon. This is three times the amount that I’ve ever seen any cookie ( or cake) recipe. I am doubling this recipe for my grandchildren and would have to put two tablespoons of vanilla extract in it. Is this correct?

    1. 1 tbsp = 3 tsp

      Add 1, 2, or 3 tsp, whatever you are comfortable with in a single batch.

      For a double batch, I would add a generous tbsp but do as you see fit for your needs.

  53. No. Just no. Why is this a 5 star rating? I have never had such a horrible result from following a recipe exactly. Way too sweet. And not like a candy bar sweet. More like a small doughy lump of sugar. They did not spread out at all either. I pushed them down with a fork when them came out of the oven, but that doesn’t help much. 0/5 … a total waste of some expensive ingredients.

    1. It’s a 5 star review because tons of people love these. You did not, sorry for that.

      Although I do question your reference to ‘expensive’ ingredients…what exactly is expensive here? Baking inherently uses butter, sugar, eggs, and flour. That’s pretty basic stuff. And often chocolate chips.

      But to each their own. Thanks for trying the recipe.

  54. Made these this afternoon (didn’t have chocolate chips so I broke up some mini-chocolates left over from Valentine’s Day, (the only change I made and they baked beautifully!) Tasted delicious, but the ‘scoops’ of cookie dough did not spread out at all while baking. The finished cookies looked like big cookie balls. So while the cookies were still warm, I used a spatula to flatten them out so they would look more like real cookies, and for the second pan that I put into the oven right afterwards, l smooshed the cold dough balls down before baking… They’re in the oven now and they don’t seem to be spreading out at all. Where did I go wrong?

    1. Overfloured the dough is my guess. If you add too much flour by using a heavy hand while measuring, it will create a very stiff dough that won’t spread very easily in the oven.

      You could try baking warm dough (not chilled from the fridge) and they may spread more.

    1. Do you add the butter straight from the refrigerator? I don’t see anything about meloting or softened or room temp. Thanks!

      1. Softened to room temp.

        And after 6+ years, and I am not sure how that much time has passed and no one else asked, but since you did I updated the recipe card.

  55. I have a crawfish boil tomorrow and assigned to bring sweets (less than 10 gathering) to meet my son’s future in-laws. Since we have limited supplies in the grocery stores right now, I thought I would make something with things I have on hand and one of my favorite things is choc chip oatmeal cookies. I just found this recipe and cannot wait to start mixing them up. Did I mention my son’s future father in law is a chef. Nervous about cooking anything and bringing over to their house.

    1. I can imagine, that’s a lot of pressure when you’re cooking for a chef, but I’ve found that most are actually really open minded and happy you gave your best effort. Stay safe!

  56. Making these cookies on the 6 day of being quarantined and they definitely brought me a much needed smile. If people thought the original recipe was too sweet then my “oops did I dump too many chips in” cookie would put them in a diabetic coma!!! Thanks for the recipe!

    Rating: 5
    1. Thanks for the 5 star review and glad these helped get you thru the quarantine! We are all in this and it’s not easy.

      LOL re your chips. I get all comments – some thing these are not sweet enough and don’t taste like cookies and others say they’re too sweet. I think they’re just right :)

  57. Delicious! Subbed whole wheat flour for white and still came out perfect. Didn’t chill the full 2 hours but they still turned out soft and thick. Thank you!

    Rating: 5
    1. I don’t have room in my fridge to put on trays or plates in mounds. Can I just leave the dough in the bowl to chill? I sure hope so cuz that’s what I’m doing! Lol I already have the dough mixed up. Can’t wait to get these in the oven! I can tell they’ll be gr8! Thanks and stay safe and healthy!

      1. It’s not my recommendation because the dough hardens into one big mound and then you have to chisel it out and it’s more crumbly and difficult to deal with. But….since you already did it and I am replying 18 hours later to your comment, I am sure you figured it out.

  58. These cookies are named well. They are by far 100% the best Oatmeal Chocolate Chip cookies I or anyone in my family has ever tried. We ALL LOVED them !! I will be visiting your website and making other recipes from your site. THANK YOU.

    Rating: 5
    1. Glad you agree they’re the best Oatmeal Chocolate Chip Cookies by far! Great to hear you’ll be making more of my recipes, too!

  59. I have made these cookies so often, they get eaten so quickly. They are the best. People ask me for the recipe after they have had one of the delicious cookies. thank you for the recipe.

    Rating: 5
    1. Thanks for the 5 star review and glad you make them often and that people love them and ask for the recipe!

  60. My family loved these delicious cookies! Haven’t made such tasty cookies in a long time. Recipe is a keeper! Thank you!

    Rating: 5
    1. Thanks for the 5 star review and glad your family loved these and that this is a keeper for you!

    1. All the photos have a hoovering Pinterest button in the upper lefthand corner. Just put your cursor/mouse or your finger if on your phone over it, and it should pop up to Pin It. Thanks!

      1. I am on my computer and unfortunately this recipe does not have the Pinterest button on any of the photos (at least not this recipe). I always see and pin them from top right side of the recipe itself. This one has neither. I just pinned your sticky chicken recipe (yum) for later and it had the “Pin Button” on the photos and the recipe leading me to believe this one does not for some reason.

      2. Just messaged you privately because it’s showing up for me, but I will have someone on my end double check this post. Thanks for your support and for pinning!

    1. Not without flour, no. If you’re looking to make them GF I would use a cup-for-cup style GF flour meant to replace regular flour 1:1.

    1. All people have really different tastes for sweetness. I’ve had people say this recipe isn’t sweet enough, but have never had someone say a bit too sweet. Most say just right but everyone is different.

  61. taste great!!! but… when you cook them be careful because they spread… A LOT my cookies or should I say cookie was a big delicious blob.

    1. If you chill the dough and bake on a Silpat, there really shouldn’t be excessive spreading issues, and sorry you experienced that, but glad it still tasted great. I’ve never had anyone mention spreading like you had.

  62. Stumbled across this recipe while trying to find a different version for chocolate chip cookies and I am SO glad that I did! This is our go-to recipe and is INCREDIBLY delicious – MUCH tastier than the standard oatmeal-less recipe. THANK YOU!!!! I can’t wait to try some of the other variations you have.PS my picky 7 year old who “hates!” oats and oatmeal says these are “the best!!!”

    Rating: 5
    1. Thanks for the 5 star review and glad you stumbled upon my recipe too and that you love these cookies, and even your 7 yr old too who ‘hates oat’ :)

  63. These were the absolute best. Thank you so much for sharing this recipe. I’d like to make the base chocolate so that I have chocolate oatmeal chocolate chip cookies. What adjustments would I need to make?

    Rating: 5
    1. Thanks for the 5 star review and glad you love these!

      To be honest, it’s not that easy to just add say 1/2 cup cocoa powder, although you probably could, but you’d have to cut back on the flour, but not maybe by 1/2 cup, by maybe 1/4 cup. It’s hard to say. I should make a chocolate-based oatmeal cookie. I have a ton of other chocolate-base cookies here https://www.averiecooks.com/tag/chocolate-cookies/

  64. Made exactly as written, including putting them in the freezer first. Works phenomenally. I found the dough to be a little bit wet and sticky, but the final product is great. The frozen dough balls do take around 12-13 minutes to cook all the way through.

    Rating: 5
  65. Absolutely delicious. I added toasted walnuts roughly chopped. For me, a cookie made a great breakfast with my cup of cocoa.

    Rating: 5
  66. Amazing! Made dairy free with soy milk + earth balance. Also didn’t do cinnamon since I don’t prefer it in classic chocolate chip oatmeal cookies. WOW so great… definitely a keeper, thanks for the recipe!

    Rating: 5
  67. Thank you for sharing. Oatmeal Chocolate Chip is my husband’s favorite, but the recipe handed down in his family was always lacking that consistency he remembered as a kid. It was refrigerating the dough, that was the trick! I used Sugar in the Raw instead of granulated, as his family has done…so now, they’re perfect!

    Rating: 5
    1. Thanks for the 5 star review and glad that refrigerating the dough did the trick! Glad they are perfect now!

  68. Quick question: could this dough be frozen? I always pre-make my cookie dough before Christmas so I can bake day of without the hustle and bustle of actually have to MAKE the cookie dough with everyone else in the kitchen.

    1. Yes for sure. I suggest rolling into balls THEN freezing them so it’s easier for you to just plunk the dough balls on the cookie sheet when ready to bake.

  69. These are great cookies as written. As promised, chewy , soft and chocolatey. Influenced by the holidays, I made some changes/additions tonight. I cut the white sugar in half because of the addition of dried cranberries. Along with the vanilla I added a half tsp each of anise and almond extract. Then the zest of four mandarins. Along with the cinnamon I added a dash of nutmeg, a couple dashes of cardamom, and a half tsp of ground ginger. With the chocolate chips, about a third cup each of dried cranberries and sliced almonds. They took a couple minutes longer to cook than normal and had a slight crunchy bottom edge. YUM!

    Rating: 5
  70. I was disappointed. These cookies are full of melty chocolate and look beautiful but they have so little sweetness. I only baked 3 so considering doing something to make the rest of the dough sweeter.

    1. Classic oatmeal cookies are not sugar bombs or supposed to be overly sweet in my opinion. This is the recipe that is, by and large, adapted from the back of the Quaker Oats jar that’s been around for probably 75+ years. You can always add more sugar and then experiment with how the dough reacts and the cookies bake up for you if you want to make them sweeter. I have a sweet tooth too and love sugary stuff but these are not an overly sweet recipe. Thanks for giving it a try.

  71. I just thought the cookies were ok. Me personally like a sweet cookie. It just didn’t have enough sweetness. Everything else was good about it. I did let them bake a couple of minutes more because they were raw still in the middle with just 11 min.

    1. They are not an overly sweet-sweet cookie. They are classic oatmeal cookies which aren’t really sugar bombs. I do have plenty of those though on my site!

  72. I made this recipe with one intended change and then a few circumstantial changes. I intentionally left off the granulated sugar because I’ve found that the batter in most grocery store bakery choc chip cookies is too sweet, which takes away from the flavor of the choc chips. So I wanted less sweetness in the cookie. After that, I used 1/2 c of dark brown sugar (unpacked) instead of the 1/2 c of packed light brown sugar, because that’s what we had in the house. Ditto with the choc chips, we only had mini chips in the house and I ended up using 3/4 c of them because any more than that and I wasn’t sure I’d be able to stir them all in. Also, I used 1/2 c of cinnamon, which I’m not sure I can even taste, and no salt because I used regular salted butter. I’m an older guy with a sweet tooth and this was my first time ever to bake anything. The cookies came out awesome! I wonder what my wife will say after dinner when I surprise her with one for dessert. Great recipe! Thank you.

    Rating: 5
  73. I followed every detail in the instructions and the cookies turned out soft and delicious! the cookies are too sweet that I couldnt eat more than one at a time but could definitely be served as a dessert. Maybe I’ll put just 1/2 cup of the combined white and brown sugars the next time Ill do it to lessen the sweetness just a little bit

    Rating: 5
  74. I followed every detail in the instructions and the cookies turned out soft and delicious! the cookies are too sweet that I couldnt eat more than one at a time but could definitely be served as a dessert. Maybe I’ll put just 1/2 cup of the combined white and brown sugars the next time Ill do it to lessen the sweetness just a little bit

    1. These cookies to me are not a ‘super sweet’ cookie and I’ve never heard that from anyone else who’s commented on them, but we all have different taste palates. To me cookies are always a treat or dessert though and I consider them that way. You can try experimenting with the recipe and see how that goes for you. There is only 3/4 c sugar (brown and white combined) for the whole batch of cookies which isn’t much for cookies but of course play around with things.

    2. These turned out great for me. I used a smaller cookie scoop and got 24 cookies. My bake time on an insulated sheet was 12 minutes and on a non-insulated 10 minutes. I baked them until edges were golden and set, and centers were slightly underbaked. So, bake time at 350F can vary a bit.

      Rating: 5
      1. Thanks for the 5 star review and yes I agree bake time can always vary a bit. An extra ounce of dough or 10 extra chocolate chips can affect things :)

  75. These are awesome! I brought into work for a bake sale and they were a huge hit. I doubled the batch- no issues at all. So delicious, I’ll make them again soon!

    Rating: 5
    1. Thanks for the 5 star review and I am glad that these were a huge hit at the bake sale and that you doubled the recipe without any issues!

  76. Love this recipe!! Made it dozens of times now! Only thing my kids dont like is putting them in the fridge for afew hours. Afew times now though they seemed very thick and never flattened at all. Any recommendations on what I can do to help that?

    Rating: 5
    1. Thanks for the 5 star review and I am glad that you love this recipe!

      If they don’t flatten at all, either add a touch less flour, chill for less time, flatten your dough balls a bit more before baking, any/or a combo of those will cause MORE spreading and flattening to the cookies.

  77. Thanks for the awesome recipe, Avery. I made this recipe with room temperature coconut oil instead of butter (allergies) and they came out perfect (just needed to flatten them before baking because coconut oil doesn’t spread like butter does). I also used pumpkin spice instead of cinnamon for a fresh twist. Anyway, thanks again :)

    Rating: 5
    1. I am glad these cookies came out great for you with room temp coconut oil! Great to know! And pumpkin spice is a perfect choice this time of year!

  78. Could I add 1/4 cup brewers yeast and 6 Tbsp flax seed to make these lactation cookies? Or would it mess up the texture and all that?

    1. I haven’t ever done that so I can’t say for sure but I think that you would be fine to experiment because generally oatmeal cookies are fairly forgiving.

  79. These were delish! I didn’t ref tiger ate them at all and they spread just like a normal cookie. So yummy 😋

  80. Doubled the recipe. Followed as described with just chocolate chips. Don’t have room in my fridge to make into mounds on cookie sheets to cool so just put all the batter in a container to sit for two hours in the fridge. I’m hoping that works just the same when I drop the cool batter by spoonfuls on the sheets and bake.

    1. Good luck, that can be challenging chiseling really cold dough out of a bowl but hope it went ok.

  81. Very delicious. So glad I found this recipe when I Googled Oatmeal Chocolate Chip Cookies. The BEST!!

    Rating: 5
      1. Is the egg a binder in this recipe? I need to know the function of the egg apparently in order to find acceptable substitutes.

  82. This has been my go-to oatmeal chocolate chip cookie recipe for years now! I’ve been asked for the recipe on many occasions, too. I love that it can be made with just one stick of butter and one egg, or doubled for a larger batch. Thanks, Averie!

  83. These cookies taste amazing!! Totally recommend! I made a separate cookie, and added potato chips, and it was sooo tasty- sweet & salty!

    Rating: 5
  84. These cookies are excellent. I cut the amount of chocolate in half and chilled for three hours. The cookies are nice and soft and have a really delicious flavor. Thank you for the recipe!

    Rating: 5
  85. These cookies are out of this world! Texture and taste are on both on point, especially if you like a softer, more chewy cookie. Made them several times!

    Rating: 5
  86. I just made a double batch of these! I switched regular sugar for Swerve granulated sugar replacement. Then decided to use 1 cup of mini chocolate chips and 1/4 cup white chocolate chips as well as broken slivered almonds. They’re delicious! ☺😊❤

    Rating: 5
    1. Thanks for the five star review and I’m glad that the Swerve worked well for you as ell as the mini/white choc chips!

      1. What can I use instead of the egg? I’m going for a vegan version, so I used j can’t believe it’s not butter but I need an egg replacement. Can it be fine?

      2. I have only made these as written but you could use an egg replacer (amazon or google for more info).

  87. Can I substitute regular salted butter for the unsalted and just leave the additional salt out or is that not recommended? Can’t wait to try them!

  88. OMG, these are the best oatmeal cookies I have ever had! Wow. I added raisins and pecans. Perfect chewiness, density, shape, and of course, flavor. Thank you so much for this gem!

    Rating: 5
    1. Thanks for the 5 star review and glad these are the best oatmeal cookies you’ve ever had and that they are gems for you!

  89. It was love at first sight. Got this cookies from friends. They are so incorruptible good that I have to make them myself now. Everyone who has tried them loves them. Thanks for the great recipe!

    Rating: 5
  90. Just perfect! My new go-to oatmeal CCC recipe. I freeze the dough so I can make a few at a time and have fresh cookies when I want.

    Rating: 5
  91. Made these tonight and doubled the recipe. then split the dough to make one with white chocolate and the other with chocolate chip. They were so so good. I am a terrible baker and was expecting the worst but to my delight they were so good and easy to make. Great job on the recipe and directions. My only suggestion to others is make a small batch first to find what time is best for your taste. For example I put mine in for the 11 min and the smaller ones were perfect but the bigger ones could have used an extra minute or two. My cookie dough balls weren’t exactly the same. 😊

    Rating: 5
    1. Thanks for the five star review and I’m glad that you were able to split the dough for two types of cookies!

    2. Love this recipe! I subbed the white flour out for whole wheat (just used a little less) and they came out perfectly delish! My kids and hubby loved them.

      Rating: 5
      1. Thanks for the 5 star review and glad you were able to use WW flour and they came out delish!

  92. Wow. I love to bake, but have always had a hard time with cookies. They never seemed to turn out quite right, until now. This recipe has turned me into a cookie goddess. I’ve made these perfect cookies twice and both times they blew everyone’s minds and diets. I took them to work last time and had to question my boss about their disappearance. I guess they were irresistible:) Thanks for making me a rockstar and making our day sweeter.

    Rating: 5
  93. My cookies initially came out under-cooked. I thought this was ok, since there was a specific note about if they look under-cooked. I was afraid of over-doing them, so I took them out and let them cool completely to see if they were still just soft. Nope. Centers were way raw. Thinking it may have been the height of my oven rack from when I had a cake in there, I raised it a notch and put them back in for about 10 more minutes at 320. They seem perfect now. Edges are a little crispier, but overall they’re perfect. Live and learn lol.. Will definitely make these again!

    Rating: 5
    1. Yes when it comes to baking, oven rack positioning is very important. For cookies the middle of the oven is best. And baking temp should be at 350. If you were initially baking at 320 that could explain why they were underdone.

      1. Oh no, I followed the instructions and had them at 350 for the time specified. The 10 minutes at 320 was to try to fix the raw centers without burning them, which worked beautifully.

    1. Did you use old fashion oats? If you used instant or quick cook oats that could’ve done it. Also if you added too much flour or too many oats that could dry out the batter as well.

  94. I’ve now made these twice, both times a big hit!Both times I subbed all xylitol for the white sugar, the second time I subbed Baking POWDER for the Soda because I dislike the taste of it. I checked online for proportions & adjusted to 1.5 t Baking Piwder for a DOUBLE BATCH.They came out PERFECTLY.Thank you for this delicious cookie recipe.

    Rating: 5
  95. Hey Averie,
    I just made the batter for these cookies and they’re now chilling. I noticed that my batter was not as wet as yours in your video, but rather thicker. I measured out my ingredients perfectly, so I don’t know why that is. I hope they come out ok though…

  96. These turned out wonderful! I changed up the recipe a bit. First I quadrupled the recipe because I was making these for a group! Omitted the cinnamon, did half semi sweet and half milk chocolate chips, and used certified Gluten-free flour and oats. Even with all the changes, they’re an amazing cookie! Will be baking these again!

    Rating: 5
  97. If I decide to make the cookies smaller how long do I need to bake them. I am going to a cookie swap and don’t want to bring really big cookies. i was thinking of using a small cookie scoop.

    1. It just depends on how big they are exactly to determine baking time. Just watch them and take them out when they look done.

  98. Hands down the best chocolate chip oatmeal recipe I have ever come across. Finally found the recipe I actually want to come back to and make over and over again. Thanks for this!!!

    Rating: 5
    1. Thanks for the five star review and I’m glad they’re the best oatmeal chocolate chip cookie recipe that you’ve ever found!

  99. These literally are the best. I’ve scoured the internet’s and made so many different batches—these really are superior. I can finally stop hunting :)

    Rating: 5
    1. Thanks for the 5 star review and glad you think these are The Best and that you can finally stop hunting :)

  100. These were the best oatmeal chocolate chip cookies I ever made. Mine didn’t flatten out as much as the ones in the photo because I made big dough balls. They were dense and impressive and a real crowd pleaser. Really is the BEST recipe.

    Rating: 5
    1. Thanks for the 5 star review and I’m glad you think they are the best oatmeal chocolate chip cookies you’ve ever made!

  101. My fRiend made these for me as a gift and they were THE BEST!!!! And im not a cookie person! I wonder if you’ve tried a “lactation cookie” variation (adding wheat germ, brewers yeast, and flax seed) and what the recipe would look like to keep them just as delicious. Thoughts?

    Rating: 5
    1. Thanks for the five star review and I’m glad these were the BEST for you! Re the lactation cookies, no I have not experimented.

  102. Great easy recipe for the perfect cookies. I added in 1 teaspoon of salt to the recipe and sprinkled sea salt on the top for taste. I doubled the recipe, but added about a 1/6 fewer oats, which made them spread more and slightly less hearty. Would probably add full oat amount when I make them again.

    Rating: 5
  103. Best cookies ever. GRandkids and every body loved them. So tasty Hardest part was to let them cool first. Every one wants the recipe

    Rating: 5
  104. These cookies are fantastic, Averie! I have been making them for a group of hunters for their annual trip for years now. They are so popular, that my husband is no longer welcome unless he brings them with him. I have to make 6 batches each year (three with raisins and 3 without). With the price of vanilla these days … hunting doesn’t come cheap! Ha ha Thanks for the awesome recipe. ; )

    Rating: 5
  105. My husband asked me to make some BIG chocolate chip oatmeal cookies for him. I don’t happen to have a recipe on file for this specific kind of cookie, so I googled it and VIOLA! here it is.

    I love this recipe not only because the cookies are so delicious, but because it makes a smaller batch. It’s just the two of us and usually if i make a full batch of cookies it’s way too many for us.

    I did double this recipe and will freeze the ready made dough balls that I don’t use for another day.

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

    Rating: 5
    1. Thanks for the five star review and I’m glad you appreciate the precise directions and would recommend it to others!

  107. 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?

    1. Wondering what happens if I take out all sugar completely though? = I think they will taste bad. Cookies need some sugar in my opinion.

  108. 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
    1. Thanks for the 5 star review and glad that you didn’t need and major modifications for baking at altitude!

  109. 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. :(

  110. 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
  111. 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
  112. 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!

  113. 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
    1. Thanks for the 5 star review and glad you loved them and think they’re the best cookies ever!

  114. 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
    1. Thanks for the 5 star review and glad you love the recipe and that it’s a repeat favorite!

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

  116. 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
    1. Thanks for the 5 star review and you can easily just omit it. I think it’s quite subtle but you can try it without and see if you prefer it that way next time.

  117. I made this recipe 3 days ago and I have to tell you, these were the BEST darn cookies I’ve had in a LONG time. I’m actually making more today… Thank you for the awesome recipe!

    Rating: 5
  118. This truly is the best recipe. I popped the dough in the freezer for about 20 minutes and they turned out great. Thank you.

    Rating: 5
  119. These are fantastic cookies…I see why people are saying they don’t have to keep their old recipes! THIS recipe is a keeper! Thank you!

  120. Hi! I just had a baby and made the dough/froze it when I was still pregnant for a quick easy treat now! I’ve made many times they are amazing. Only recipe I use now! My question is though I’ve never frozen the dough before. Do I let them thaw before baking and then bake as usual?

    1. I did! I used the ground flax seed /water Sub. And it worked great! (You can google it I can’t remember ratios. It’s something like 1 egg = 1 TB flax with 3 TB water but I can’t quite remember)

    1. No because I am not a fan of shortening when I bake and tend to avoid it. I would follow the recipe with all butter.

  121. These cookies are amazing! I made 2 test cookies that weren’t refrigerated just to see how they’d come out. I had to make more. I promised myself I’d make a breakfast burrito to balance out all the cookies I had for breakfast with tea. Not all homemade cookies are created equal. I prefer homemade cookies over store bought. As a matter of fact, I will not buy store bought cookies when I can make my own with a controlled amount of salt and not worry about preservatives. I’ve never made homemade oatmeal cookies before. These are scrumptious. I’m not sure I want to try another recipe. Thanks!!

    1. Just put the dough balls on a large dinner plate, crammed together, it’s fine. You don’t want to chill the dough in the bowl because then it will harden and you will never get it out easily.

  122. My family loves cookies, especially oatmeal chocolate chip, but when i make them they always flatten out and don’t have the right texture. Not this recipe!! Best recipe EVER, by far. I will never use another one. For once, I felt like I could actually make cookies and my family was thoroughly impressed! Thank you so much for sharing this.

  123. Seriously great recipe!
    Made it as written and they turned out perfect! Not to sweet and nice big soft cookies.. Family loved them!
    Just made a second batch that I doubled as the first was gobbled up by a pack of Cookie monsters.. Decided to make it festive with some chocolate chips and Christmas colored chips.. Kids are waiting so patiently ;)

  124. This is the second time I have made a double batch of the oatmeal chocolate chip cookies. Amazing recipe. Most of this is going to a elk hunting camp. This will continually be a go to recipe for me from now on!

  125. I figured it was about time for me to comment! I’ve been making these for over a year (I think I was 19 or 20 when I found it) and made countless batches! These are absolutely amazing and I will NEVER use another recipe! I did make just a few changes though. I always melt the butter because I too lazy to mix it softened. I also cut back just a little on the cinnamon and add nutmeg to make up the amount. I also only use 1/2-3/4 cups dark chocolate chips. So yummy!

    1. Thanks for the high praise and that you won’t cheat on this recipe :) Thanks for taking the time to comment!

  126. Seriously the best cookies ever. I doubled the batch. They were chewy, flavorful and amazing. My new favorite cookie recipe! Even better than my mom’s.

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad they’re the best cookies ever!

  127. Omg!! Absolutely loved them and so did family. I used smaller cookie scoop…ended up with about 30 cookies. ? perfect. I avtually got a piece with no chips and yummy will try without chocolate chips next time. Yes weird, but yummy.

  128. I have tried several oatmeal cookie recipes. I’m usually left feeling, “meh” I decided to give this a try. I have one recommendation to anyone about to make these. Double the recipe. Trust me. Theses are perfect. I said it, perfect. My whole family was impressed. Well done! Thank you! 

  129. Happy to report I made a 6x batch (was sending cookies to my hubby and his whole platoon at military training) and it scaled perfectly – they tasted amazing!! I used a few less chocolate chips (about 5 1/2 cups total). It made almost 100 cookies so that divides to about 16 cookies a batch, they were good sized cookies. Realizing now I forgot to add cinnamon but I didn’t miss it, they tasted great!

    1. What an enormous batch this must have been for you to deal with! And what a great thing that you were sending to hubby and military platoon…that’s lovely! Glad everything worked out wonderfully!

  130. OMG This is the recipe I’ve been looking for! I tweaked it a little bit to match what I was craving, but your proportions (and the cinnamon!!!) are perfect!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s the recipe you’ve been looking for!

  131. WOW. Figured I should finally comment and thank you for such a great recipe, seeing as it’s been my go-to oatmeal chocolate chip cookie recipe for a long time now. Every time I’m craving a cookie, I head straight for this recipe. There’s seriously no beating it, it wasn’t love at first bake. Thanks! xoxo- zoe

  132. Oh my goodness, I love your post! It had me laughing, and I thought I was just getting a recipe! Thanks for brightening up my day with your humor and for the amazing recipe! :)

    1. Thanks for trying the recipe and I’m glad it came out great for you! And thanks for the compliments about my humor and glad I brightened your day :)

  133. I’ve been making these a lot over the last few months, since I found your recipe on Pinterest. I think I’ve made probably 30 batches so far. I use dark brown sugar and salted butter (and still add 1/2 tsp salt), and I omit cinnamon, just because of personal preference with those flavors. In a pinch, I put the dough in the freezer for 30 minutes before baking instead of refrigerating for 2 hours or more, and I think the results are just as good.

    Anyway, I wanted to tell you this is such a killer recipe. Everyone who tries these loves them, and people have started asking me to make them for parties and such. Thank you so, so much for giving me an amazing go-to oatmeal chocolate chip cookie recipe! I’ve been searching a long time, and I hit the jackpot with this one!

  134. I will never use another oatmeal chocolate chip recipe again. These are amazing! No
    changes needed to the recipe. Wow!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll never cheat on the recipe!

  135. OMG ! OMG! The best ever cookie ! Unbelievable taste and easy to make. I cooked them just a little longer. 12-13 mins. I refegerated mine over night and what a breakfast. ? 
    Thank you for sharing. 

    1. Thanks for trying the recipe and I’m glad it came out great for you and that it’s the best cookie ever!

  136. Just made these as per the instructions with the exception of chilling the dough in a ball in the fridge and then put them on the sheet just before baking. Turned out great! Thanks for a great small batch recipe!! ps I used walnuts and baked 10 minutes in a convection oven.

    1. I have never made that big of a batch at one time so cannot speak for sure about the results. My guess is it will be fine but I haven’t tried it.

  137. THE BEST! Thanks for sharing! I double the recipe and add a tsp. of salt.
    I’m definitely going to try the skillet cookie recipe next.

  138. Hi! thank you for the recipe. These turned out a perfect texture and soft in the middle, etc. However, the taste was super bland. Any suggestions on adding flavor? Thanks!

  139. 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

    1. 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.

  140. 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

    1. 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.

  141. 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!

    1. Thanks for trying the recipe and I’m glad you enjoyed them. If you omit sugar, it will adversely effect the texture, just fyi.

  142. 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? 

    1. Yes but they could taste dried out. I wouldn’t worry too terribly much about the color as long as the taste is great!

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

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

  145. 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!

    1. Thanks for trying the recipe and I’m glad it’s your go-to recipe and that the freezer chill method is working great!

    1. 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!

  146. 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

    1. They really isn’t a sub for vanilla extract in baking. You can omit but you will lose some of the important flavor. I recommend buying some more.

  147. 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.

    1. 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!

  148. 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!

    1. All climates and ingredients vary and in the summer, sometimes you do need a touch more flour to compensate for humidity given any particular recipe; one of those judgment-call situations. I highly recommend King Arthur Brand flour which I explained here as well as many other cookie baking tips https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html

      Thanks for trying the recipe and if after making the changes/using my suggested tips, i.e. Silpat, KAFlour, etc. and you still have spreading, LMK. Glad they taste delicious!

  149. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you! And glad that you agree they’re really the best!

  150. 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 :)

  151. 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…

    1. 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.

  152. 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!

    1. Thanks for trying the recipe and I’m glad it came out great for you!

      And glad mine were the best from all 3 sites!

    1. I actually just made them using Quaker Quick 1-minute Oats and they were incredible! They got devoured and people were commenting on how good they were :).

      1. Thanks for trying the recipe and I’m glad it came out great for you! Even with Quick Oats! Yay!

  153. 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! ;)

    1. Thank you so much for trying the recipe and glad it’s a keeper for you! Thanks for coming back to tell me, too!

  154. I just took these out of the oven and … ohhh my. They are so good. I used gluten free all purpose flour and oats. Thanks for sharing this recipe. As my son would say Yummy Yummy in my Tummy!

  155. Hi Averie
    I made your oatmeal chocolate chip recipe exactly as per your recipe. I baked the first batch at 350 for 11 min, but they came out quite dry and a bit too brown. The second batch, I turned the temp down to 325 and baked for 10 min.  Although they came out less dry, I found them still a bit dry.  I had them in the fridge overnight, could this be the reason? (although you did say they could be refrigerated up to 5 days before baking. 

    1. Some ovens just run hotter than others and sounds like yours maybe runs hotter than mine. Just bake less time, i.e. 8 minutes or so, and take them out. See how they look. If you need to go to 9, etc…do what seems right in your oven and for your tastes without paying too much attention to exactly what the clock says.

      Also make sure you’re not over-adding flour, which is easy to do, and that can contribute to a dryer cookie overall.

      It’s not the overnight chilling…I do that all the time. It’s most likely just a hot-running oven so just bake for less time.

  156. My boyfriend is so addicted to these. He will literally go to the grocery store and buy all the ingredients (and only the nicest chocolate chips) if we don’t have them at home just so I can make him a double batch. I’ve made two double batches this week already. :)

    1. Thanks for trying the recipe and I’m glad it’s a favorite of yours and your boyfriends! That’s awesome that you’ve made two double batches this week alone!

  157. I just made these, they are just okay. I did exactly as recipe said and they do not look like hers and I would not call them “the best” by any means.

  158. Hello! I am so anxious to bake these. The pictures look delicious and everyone’s comment is positive. I would like to add raisins to mine though, but not overdue it. What would be an appropriate portion? 

  159. really quite fond of all your recipes!  Thank you for existing and sharing these delish recipes.
         tons of thanks from the foothills in Colorado.

  160. Hi Averie

    thanks for posting this recipe! i tried it and it was delicious though i had a problem.
    i halved the sugar in the recipe as i dont take sweet stuff that well, my cookies had a strong baking soda after taste. could it be due to the sugar level?

    1. Yes, it’s absolutely due to reducing the sugar. Make as directed next time and you won’t have that problem. These aren’t an overly crazy sweet cookie and I don’t think you’ll find them too sweet when made as directed.

  161. Okay tried it twice with and without pecans and both times was so good! Description was on point with the perfect ratio of oat and flour. Oaty but still a cookie. Delish

  162. Hi! Excited to try these out! If i’m not planning on adding anything extra like raisins or nuts is the recipe going to turn out fine? You say to add a final half cup of something extra, so I’m wondering if you typically add this or not? Do you just add more chocolate chips? Thank you! :)

    1. When you’re adding the add-in’s, just use common sense. You don’t want the batter to become crazy overwhelmed with add-in’s. Add as much as you think it can comfortably hold. Enjoy!

  163. I am doubling the recipe to take to a party and I’m wondering if there is any ingredients that shouldn’t be doubled? Perhaps the vanilla? 2 Tbs seems like a lot and I’ve had cookies come out too vanilla flavored in the past! Thank you for the wonderful recipe!

    1. I haven’t ever doubled this recipe but if you are leery about adding too much vanilla, start with less and then add more if you think it needs more.

  164. I am not a fan of “cakey” cookies, especially not oatmeal chocolate chip ones. This recipe advertised delicious, chewy, chocolaty cookies and did not disappoint! I stuck to the recipe and didn’t add any raisins (in my opinion, they have no place in cookies). The ratio of chocolate chips and oatmeal to cookie gives you a healthy mouthful in every bite. I found my new go-to recipe! 

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you have your new go-to recipe!

  165. Hi, I’m somewhat new to your blog, I made these cookies a couple of months ago as I was really craving a hearty chocolate chip oatmeal cookie, I added some dried cranberries as well as I wanted something tangy in there, and I have to say, it turned out to be one if not the best cookies I have ever had. I wanted to come back and share this, thank you so much for sharing your recipes. So far I’ve also made your “miracle” cookies which turned out well also..I’m excited to try out more of your recipes soon!

    1. Thanks for trying the recipe and I’m glad it came out great for you to the point they’re one of the best, if not THE best, cookie you’ve ever had! What great praise – thanks! The cranberries sound great and glad you enjoyed the Miracle Cookies, too!

  166. These Oatmeal Chocolate Chip Cookies are my go to recipe! They are amazing! I don’t chill them (because I’m impatient!), and I’ve discovered that they don’t need to be refrigerated! They don’t run and they are plump like yours in the picture! Thanks so much for the recipe! They are amazing!

    1. Thanks for trying the recipe and I’m glad it came out great for you even without chilling!

    1. Thanks for trying the recipe and I’m glad it came out great for you! (and the elderly man! :) )

  167. Averie, I find that when I’m craving sweets and I want to try a new recipe, I ALWAYS go to one of yours that I’ve pinned.  I do that because everything of yours that I’ve made comes out perfectly, and these cookies are no exception!  Although…I have to admit that I accidentally pulled out my 3/4 cup measuring cup instead of my 1/2 cup, so we had a little bit more brown sugar in there.  ;)  No matter…just a little sweeter.  These were amazing, not that I would have expected any less.  Thank you!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that my other recipes do too! Glad everything has come out perfectly and that you’re happy :)

  168. Please, please, please give weight of ingredients for cooks and bakers in Europe. ‘Cups’ and ‘sticks’ mean nothing to us and conversion charts do not agree – surely 4 oz is a more accurate measurement anyway.

    1. I use both and since I live in Europe and someone asked for the recipe — I translated it to grams. Hope this helps! 

      1 large egg
      113g (1/2 cup) unsalted butter (1 stick)
      120g (1/2 cup) light brown sugar, packed 
      60g (1/4 cup) granulated sugar
      1 tablespoon vanilla extract
      175g (1 1/2 cups) old-fashioned whole rolled oats (not instant or quick cook)
      130g (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
      200g (1 heaping cup) semi-sweet chocolate chips
      120ml on a liquid measuring cup (1/2 cup) raisins or nuts, optional and to taste

  169. These are delicious with a perfect texture.  Because I’m baking primarily for kids, I used half semi-sweet and half milk chocolate chips  – they loved them!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Mixing and matching with the choc chips is a great idea :)

  170. Mmmmm.These cookies are delicious!!I followed all your directions except I used quick oats instead of Old Fashioned Oats and added pecans. I chilled the dough for 2 hours and they came out perfect (not flat) The kids Love them :) Thank you

    1. Thanks for trying the recipe and I’m glad it came out great for you with the quick oats and pecans! Sounds delish!

  171. These were delicious! Just wanted to also say that having read some of the comments I decided to try baking them two different ways. The first time I followed the recipe to a T, and the second time I didn’t chill the batter, used quick oats, and used salted butter but omitted the extra salt. There was absolutely no difference at all! Both ways were exact both in appearance and fabulous taste! Thanx so much for this recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you – both ways :)

    1. I don’t use metric and just use USA standard 1 cup measures, whatever that exact amount in mls is, I’m sorry I don’t know.

  172. Those oatmeal chocolate chip cookies are making me drool. If my puppy could see the screen, I’m sure he’d be drooling too. Thanks for the recipe, I’m going to give this one a try. Wish me luck!

  173. I doubled the recipe.  I did not double the vanilla, glad I didn’t add more.  I also refrigerated the dough before baking.  It is a delicious almost delicate cookie.   I dare anyone to just eat one!

    1. That’s great to hear! Thanks for letting me know the quick oats worked fine for you!

  174. Wow! These are amazing! The cinnamon is such a nice added touch, I had never seen that in a chocolat chip cookie before! Came out crispy on the outside and chewy in the middle; really, perfect! thank you!

    1. Thanks for trying the recipe and I’m glad it came out great for you and that you liked the cinnamon and the texture!

  175. After reading some ‘glowing’ comments, I decided to try these cookies out. I got the dough ready after double checking the recipe, refrigerating the dough for hours, and using my Silpat mat – finally baked my first tester cookie. It was a gooey mess. The cookie dough melted, fell, and flattened like a pancake, given dimension only by the chocolate chips and oatmeal. I thought perhaps the ingredient ratios were off, so I adjusted accordingly. This helped very little.

    Fearing that I mixed the ingredients incorrectly, I even attempted the recipe again. No luck. 

    I am sorely disappointed. These are  NOT the best oatmeal chocolate cookies in my opinion. Proceed with caution. 

    1. You’re the only person in recent memory who has written to say you didn’t love the cookies. As you said, all the other comments are glowing. It sounds like your dough could have benefited from a bit extra flour. Brands vary (I use King Arthur) and live in a fairly dry climate. There are always variances in baking, as well as personal preferences. Thanks for trying the recipe.

  176. I made your Soft & Chewy M&M’s Cookies recipe before and told you that this recipe was next on my list. The only complaint I have is that every time I turn around, the cookies seem to go missing from the jar! You are definitely my go-to for all things cookies. These cookies turned out beautifully, just like your other recipe! Thanks for another great recipe and I can’t wait to try out more!

    1. Thanks for trying the recipe and I’m glad it came out great for you as well as my other cookie recipes! Great to hear that I’m your go-to cookie resource :)

  177. I don’t know if it’s the pregnancy cravings for oatmeal cookies, but I am making these as soon as I get home! My husband has a gluten allergy so I will substitute the flour for some gluten free flour, but everything else should work. Pinning and following your blog! 

    1. Thanks for pinning and following and hope the cookies come out great for you with the GF flour you go with!

  178. OMG This recipe seems amazing! Will try it this weekend, I think that my kids are going to love it! Thank you for sharing it :)

  179. hi there, your oatmeal cookies look super yummy! I can’t eat dairy at the moment – could I sub the butter for same amount of coconut oil? 

  180. I just made these and they are amazing! Seriously, thank you for creating and sharing this recipe. Pretty sure my roommates are going to love me unconditionally for quite some time, now. These cookies are absolutely glorious.

  181. These cookies are delicious! I made them and love them! I added butterscotch chips, coconut and chopped pecans to mine to half the batch and they were incredible!! This will be my oatmeal cookie base from now on. Thank you so much for sharing it!

    1. Thanks for trying the recipe and I’m glad it came out great for you! The butterscotch chips, coconut and chopped pecans sound like great additions! With the oats, so much texture and flavor I bet!

      Glad this will be your oatmeal cookie base from now on!

  182. Hi there! I made these cookies today, and they came out incredibly delicious! Our family of 4 devoured all of these cookies in no time. I made some adjustments though: instead of chilling the cookie dough first, I immediately baked them but they turned out exactly as you described – chewy, fluffy, and not flat. Also, since I had no baking soda on hand, I just used a double amount of baking powder. And instead of using old-fashioned oats which I can’t find in supermarkets near me, I just used my instant oats and I was surprised these cookies came out just as good. This is a definite keeper for me. Thanks for the recipe! :)

    1. Thanks for trying the recipe and I’m glad it came out great for you – even with all the tweaks! With the oats, I just use Quaker Old-Fashioned Oats. They’re a staple in pretty much every grocery store in America but I’m not sure where you live.

      The reason that baking powder worked without you having to chill the dough is that it acts differently than baking soda and does tend to give cookies more rise and lift even without chilling, but the downside is that it can make things turn cakey-tasting which many people don’t like in cookies and prefer chewiness. But sounds like everything worked out great for you!

  183. Hi Averie! These look delicious! I’m planning to bake them tomorrow as a congratulations for my newly pregnant friend! :)

    Just a quick question – I have steel cut oats at home, and not old fashioned rolled oats. I did a quick google search to find out that “steel-cut” means they’re not as soft and take a little longer to cook than the rolled oats. Would that be an issue in your recipe?

    I would prefer to use what I have but if you think rolled would turn out much better, I can make a trip to the store. Thanks in advance!

    1. I haven’t tried steel cut in these so not sure if they will be too tough or not soft enough…the only way to know is to try them out.

  184. Delicious!! I just popped them in the freezer while my oven was preheating and they weren’t flat at all. Perfect! Thanks!

  185. I made these last week for my dad who loves oatmeal cookies, and they were absolutely delicious! I always uses raisinets in oatmeal cookies, and they were perfect with this recipe. Thanks so much!!

    1. Thanks for trying the recipe and I’m glad it came out great for you with the Raisinetes! And I bet your dad was in his glory with these :)

  186. I don’t have any old fashioned oats, but I have quick oats. Does it say not to use them because the cookies will be drier? If so, how could I modify to use quick oats?

    1. The two are not interchangeable and for this recipe you do need old fashioned oats, no exceptions. You can get a huge container of Quaker for 3.99 or store brands are usually 1.99. Enjoy the cookies when you get old fashioned oats!

  187. Made these on a whim tonight. Used whole wheat instead of all purpose flour because that is all I had on hand. They came out so incredibly fluffy and delicious. Like a oatmeal chocolate chip pillow! Yum!

    1. Thanks for trying the recipe on a whim and I’m glad it came out great for you and that they’re fluffy (even with w.w. flour!) – wonderful news!

  188. I’ve never made oatmeal chocolate chip cookies before, but these were amazing! Definitely the best I’ve ever tried. I was a fan of adding walnuts into them as well. Thanks for the recipe!

    1. Thanks for trying the recipe and I’m glad it came out amazing for you and that they were the best you’ve ever tried! Wonderful to hear that!

  189. I did just as directed and left in the fridge overnight. I did use a smaller cookie scoop. They turned out flat and lacy. Is this just because I made them smaller? The dough balls were still super sticky and soft when they came out of the fridge. Is it supposed to be more that 3/4 cup flour? Do I need to do high altitude adjustments? I even tried baking the second pan for a shorter time and they also went flat and lacy after they came out.

    1. Read this post for cookie spreading issues and troubleshooting. https://www.averiecooks.com/2014/02/the-best-soft-and-chewy-chocolate-chip-cookies.html Are you baking on a Silpat with King Arthur flour? That will help! And I live in San Diego at sea level and there’s a great tutorial on the King Arthur site for altitude baking. I’m not an expert since I don’t do it, but sounds like you may need to tweak things.

      Flat and lacy would indicate they probably do need more flour for YOUR situation but for me, the recipe is perfect as written and if you read over the comments, there are so many glowing reports that I know the recipe works; but for your situation you may need to do some experimenting.

  190. Thanks for the post! I lost my old recipe and this one is almost close. I had to add additional amounts of some ingredients, but THANK YOU for having one close to my grandmas old one. All other recipes I searched for weren’t even close. I pull mine out right @ 11 minutes, they look not so done, but let them cool and they are perfecto! I follow your site a lot. Love your cookbooks. I gave a shout out to you on my blogs! Keep up the cookin!

    1. Thanks for the compliments on my cookbooks and recipes! And so glad this recipe is close to your grandma’s old one that you lost and that it’s perfect for you! Thanks for the shoutout, too!

  191. Freezing the extra (so I don’t feel obligated to eat a whole batch of cookies) is a great idea! Should I thaw them? How long? Or just leave them extra long in the oven? Thanks!

    1. Freezing the extra dough (before baking into cookies)…then when you’re ready to bake it, you can just leave them sit out while you preheat the oven and you may need to bake 1-2 mins longer than usual but maybe not; but you don’t need to wait for them to thaw. Just bake straight from freezer and keep an eye on them.

  192. I actually used Quick Oats because well…that is all I had at the time and did not feel like going to out to get Old Fashioned Oats. They came out just fine! They actually text fantastic! Thanks for the recipe even though I had to substitute!

  193. SO, SO, SO delicious! I’m always on the hunt for the best oatmeal chocolate chip cookie recipe. And these are it! Have you had one at Potbelly’s (potbelly.com – it’s a sandwich shop)? This recipe is the closest I’ve found that tastes similar to theirs…but better! So soft and with a delicious touch of cinnamon. And it’s probably best this recipe makes ~11 cookies (mine made 13). :) Because I plan on eating them all!

    1. You know I have heard of and seen that chain but we don’t have them in California. Glad to know my recipe is better and that you’re loving the cookies!

  194. I made these ‘Oatmeal Chocolate Chip Cookies’ today. I used chocolate chips and chopped walnuts since I had no raisins. I followed the recipe exactly & they came out perfect. They looked just like your pictures! At 11 minutes I thought they were WAY too undercooked, but my husband followed the recipe, took them out & let them cool on the pan we baked them on; I’m glad he did because they ended up perfect. These are the first oatmeal cookies I’ve ever made. Thank you for sharing your wonderful recipe.

    1. Glad you trusted the recipe and pulled them at 11 mins because yes, they do firm up lots as they cool! Glad you’re enjoying them!

  195. These turned out perfectly when I made them. Love the recipe! Instead of refrigerating for 2 to 5 hours, I oiled my baking pan, flattened the dough balls to about 1/3 of an inch thick, covered them with foil, and placed them into the freezer for about ten minutes until the dough was firm and chilled. I baked them for the 11 minutes and they were absolutely perfect. So delicious and some of the best I’ve had. Thanks for the great recipe!

  196. I want to start by saying these were amazing but once they cooled they turned crumbly and kind of dry. Just trying to figure out where i went wrong, any suggestions?
    Thanks!

    1. Sounds like you over-baked them. As cookies cool, they still continue to bake. I think if you bake by 1-2 mins less, even though they may seem under-done in the moment, upon cooling I think you will be very happy.

  197. Best cookies ever! My addition/changes: I did not have chocolate chips, so I chopped up Hershey bars; better to have the small pieces spread throughout the cookies. Finale: I sprinkled a little Kosher salt over baked cookies while they cooled!

    1. Glad they’re your best cookies ever! And chopped chocolate always works – glad you used what you had on hand!

  198. I discovered this recipe on Christmas Eve when I was looking to ‘throw something together’ for my adult kids for dessert on Christmas Day. I have made this recipe 3 times now, doubling the recipe each time and cannot keep them in the box! This is BY FAR the BEST oatmeal cookie recipe I have ever made. I made the first batch with chocolate chips, (my favorite), the next with raisins and the last with raisins and walnuts. Each batch turned out perfectly, thick, chewy and absolutely wonderful. Everyone is asking me for the recipe and when my kids brought some to their father for Christmas, he texted me to tell me that they were the best oatmeal cookies that I had ever made, and we were married for almost 2o years! So 20 years of making oatmeal cookies and now I make the best ones ever, LOL. I looked for a Peanut Butter Cookie recipe, I hope you publish one soon.

  199. Hi! Thank you for the recipe…my tried and true oatmeal chocolate chip cookie handwritten on a scrap envelope went missing during our last move. I made these last night for my husband to take to work and we both agree they are SO GOOD! Directions as written are perfect as was the helpful hint about the chocolate chips on top. I did double the recipe and used a smaller scoop so by the third round of placing cookies in the oven the dough had become a bit too warm, so I packed up the rest and put in the fridge so I can bake the rest today. Great recipe, happy holidays!

    1. Glad they worked out great for you, including doubling the recipe and making the cookies smaller. Glad these are a perfect stand-in for your recipe that went missing!

  200. I made the “best” oatmeal choc chip cookies tonight and they were totally amazing!!! They have the perfect crunch to chew ratio!! Now they are my families favorite cookie!! Thanks!!!

  201. I just made these at 5:30 this morning so it was still warm when I delivered them 30 miles down the road as a thank you to my vet for taking care of my pup after a dog attack resulted in emergency surgery that needed follow up that he didn’t charge me for. However, they are so big that only 6 fit in the container that I brought of the 10 that were made so I got to have one. :)

    I’ve got my mom’s old butterscotch oatmeal cookie recipe but these are so much better as a base from which to expand.

    One note, I live at over 6,000 feet in elevation. If you live this high up like I do, add an extra half to a full tsp of baking soda to give it enough lift and body.

    Thanks so much!

    1. Glad you love these (and to say it beats your mom’s recipe is saying something….those are hard to beat :))

      Sorry about your dog!! That is so scary and hopefully the cookies gave you a little comfort. Great altitude tip too!

  202. So i dint have a mixer with a paddle :-( can i mix by hand?
    Then can i make granulated sugar with normal sugar?

    They look so delicious really wanna try these

    1. Granulated sugar is white sugar, what you call ‘normal’ sugar. I haven’t made this recipe by hand but with enough elbow grease I’m sure it’s possible.

  203. I tried adding cinnamon powder, and my dough turned red. It looks like red velvet instead. May i ask if its normal or i got the wrong thing?

    Thanks! :D

    1. The small amount of ground cinnamon in this recipe should not cause your dough to turn red. I use McCormick, Trader Joe’s, grocery store brand – no cinnamon I’ve ever used has given that result. I would switch brands of cinnamon if I were you!

  204. I’m very much a beginner when it comes to cookies but I am baking 6 different cookies this weekend for my son’s baptism after party including this recipe. I plan on following this recipe exactly but when other cookie recipes call for oil instead of butter, how does that change the taste, texture, appearance versus butter?

    1. I could write a book about it but if a recipe calls for butter, use it. If it calls for oil, use it. Don’t try to interchange them (sometimes you can get away with this in cakes or muffins) but it’s very iffy with cookies unless you know what you’re doing to make alterations with other ingredients. Oil can make cookies super soft, and often it’s used in things like whoopie pies or more ‘cakey’ cookies; most traditional cookie recipes call for butter, i.e. choc chip, PB, M&M, Oatmeal, etc.

  205. just made these on a whim, super fast, simple, small batch, and they’re incredible!! awesome recipe Averie, thanks :) the cinnamon’s a nice touch rather than just oats and chocolate

  206. i can’t wait to try these! Will it make a huge difference if I use instant oatmeal though? I don’t want to ruin the recipe but it’s all I have…

    1. Yes it will because quick/instant oats act more like flour than whole-rolled oats because they’re smaller and more finely ground. It would be smart to hold off on making these until you get the right kind of oats so the recipe works for you.

  207. Without having officially tried these, I think I have to agree: they’re the best. You have such a great oatmeal and chocolate chip ratio here. Some oatmeal CC cookies almost look like pucks – they’re packed with so many oats that it becomes unappetizing. And others don’t have enough chocolate chips, making them more bland and oatmeal-y. This is the perfect, heavenly balance of the two. Bravo!

    1. Thanks for all the comments today…you are awesome :) And yes, I loved these cookies for the reasons you said, the dough/chip ratio worked out great :)

  208. These look amazing. I was just looking for that perfect oatmeal chocolate chip cookie recipe and I’ll definitely be trying these! I love that you use choc chips, I would choose chocolate over raisins any time!

  209. HOLY COW. These look so good! I’m inclined to agree they’re the best oatmeal chocolate chip cookies after seeing the photos!

  210. You’re the queen of cookies, Averie! I can’t wait to try this one. Oatmeal chocolate chip cookies are my weakness.

  211. I need these in my life. Love a good chewy oatmeal chocolate chip cookie – the texture just can’t be beat!

  212. For the longest time, i’ve been substituting chocolate chips for the butterscotch in your oatmeal scotchies recipe. Oatmeal chocolate chip are my boyfriend’s all time favourite and he swears by these–best cookie he’s ever had. Recently I started making them using coconut oil instead of butter, and they’re equally as amazing!!!

    1. Well you were one step ahead of me! Great minds think alike :) And glad to hear they’re your bf’s faves and that coconut oil works great!

  213. Yum these look amazing! Love that your photos always show melty chips nomnom! Pin #667 couldn’t leave it at the other number lol ;)

  214. I have to say, you saying that something is “the best” is the only word I need to take seriously. These are perfect!

    1. I don’t throw that term around loosely…but these were definitely the best oatmeal choc chip cookies I’ve ever had!

  215. Okay, I think I’ve found an oatmeal cookie my husband will actually eat… The chocolate chips are the clincher! These are the perfect size too because thick oatmeal cookies tend to turn out like hockey pucks:) Thank you for making the batch size small too!

  216. These DO look like the perfect oatmeal chocolate chip combo. And you know me – it’s chocolate chips in oatmeal cookies all the way. Pinned!

  217. You TOTALLY read my mind. I was craving an oatmeal chocolate chip cookie like a mad woman last night, but I haven’t quite found the perfect recipe, yet. Woot woot! Can’t wait to make these…I mean….do you SEE all those chocolate chips?

  218. These cookies look beautiful and chewy, just done right! I’ve always had issues, when baking oatmeal cookies, but next time I’ll just try your recipe Averie! I’ve learned so much about cookies on your blog. Pinned of course!

  219. Looks like we both shared oatmeal cookie recipes today! :) Love how yours are packed with oats and chocolate! So so good! Pinned!

    1. Im traveling and haven’t been able to read my fave sites but you know I’ll be checking yours out asap :)

  220. Great recipe, Averie! Do you have any tips to keep cookies soft if you’re planning to ship them to friends or family? I usually individually wrap them in plastic wrap then put them in a Ziploc bag – would love any advice!

    1. I would do exactly what you do but it’s so hard after a few days in transit to keep anything super soft. Make sure not to overbake, plasticwrap, then a ziplock, that’s my exact method too!

  221. I’m craving an oatmeal cookie after seeing these – love the loads of chocolate chips oozing out. Oatmeal cookies are just so satisfying, with the oats guaranteeing that chew that so many of us adore. And these do look like perfection!

  222. These cookies look amazing, Averie! I’m very picky about oatmeal cookies, too. I love how chewy and full of chocolate these are! Pinned!

  223. I go through all my favorite blogs every morning and catch up on all the yummy creations everybody is making. I do this while eating breakfast. I had just finished and honestly was not hungry until I saw the gooey chocolate chips in your cookies! WOW! And then I scolled down to see those cookie bars with the fudge center…oh my goodness. Now I have a hankering for something sweet and chewy. :-)