The Best Oatmeal Chocolate Chip Cookies

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

The Best Oatmeal Chocolate Chip Cookies

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

5
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Ingredients:

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

Directions:

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

Adapted from Soft and Chewy Oatmeal Scotchies Cookies

Related Recipes

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

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

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

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

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

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

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

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

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

 

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

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

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

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

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

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

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

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

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

440 comments on “The Best Oatmeal Chocolate Chip Cookies”

  1. 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
  2. What can I substitute for unsalted butter.

  3. 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

    • 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.

    • 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
  4. 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
  5. 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
  6. 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.

  7. 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.

    • 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.

    • You could always use milk chocolate chips instead of semi-sweet!

  8. 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
  9. 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.

  10. Is the butter cold, softened, or melted?

  11. 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
  12. 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
  13. Absolutely delicious. I added toasted walnuts roughly chopped. For me, a cookie made a great breakfast with my cup of cocoa.

    Rating: 5
  14. 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
  15. 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
  16. 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
  17. 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.

    • 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.

  18. Lovely recipe. A bit too sweet. I would definitely make it again but cut the white sugar back to 1/8th cup.

    • 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.

  19. Can these be made w/o flour? Or can something replace the flour? Thanks! Love your recipes!

  20. No link to add this recipe to Pinterest? Awww.

    • 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!

      • 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.

      • 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!

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