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!