The Best Oatmeal Chocolate Chip Cookies — Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!!
Table of Contents
- The BEST Oatmeal Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies Ingredients
- Can Raisins Be Added?
- Can I Add Other Mix-Ins?
- How to Make Oatmeal Chocolate Chip Cookies
- Do I Have to Chill the Cookie Dough?
- What’s the Best Type of Oatmeal for Oatmeal Cookies?
- Why Didn’t My Cookies Spread in the Oven?
- Do I Really Have to Add 1 Tablespoon of Vanilla?
- Storage Instructions
- Recipe Variations to Try
- The Best Oatmeal Chocolate Chip Cookies Recipe
- More Oatmeal Cookie Recipes:
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.
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.
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.
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
Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.
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.
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:
- In a large bowl or stand mixer, cream together the butter, sugars, egg, and vanilla. This will take about 4 minutes.
- Then, add in the oats, flour, cinnamon, baking soda, and salt. Stir in the chocolate chips last.
- Use a 1/4 cup measure (or a large cookie scoop) to scoop the dough into balls.
- Place the cookie dough balls on a plate, cover with plastic wrap, and refrigerate for at least 2 hours.
- 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!
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
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!
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.
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
Ingredients
- 1 large egg
- ½ cup unsalted butter, softened to room temp
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 ½ cups old-fashioned whole rolled oats, not instant or quick cook
- ¾ cup all-purpose flour
- ½ to 1 teaspoon cinnamon, added to taste
- ½ teaspoon baking soda
- pinch salt, optional and to taste
- 1 heaping cup semi-sweet chocolate chips
- ½ cup raisins or nuts, optional and to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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).
- 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
©averiecooks.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!
Originally published November 6, 2014 and Republished with updated text May 19, 2021.
I just took these out of the oven and they are delicious. I personally myself do not like oatmeal cookies so I don’t normally make them. It’s my friend’s birthday tomorrow so I made them for her but they are very good. Thank you for a great recipe.
Thanks for the 5 star review, Nicky, and I’m glad to hear that they turned out great in advance of your friend’s birthday!
These are a FAVORITE of all my family and friends and are a MUST for birthdays and holidays since I found this recipe (in 2016, I think). I 100% recommend using mini chocolate chips inside and putting a few regular ones on top. 🤩
Thanks for the 5 star review, Kate, and it’s fabulous to hear that these are a must for bdays and holidays! I love that you found this recipe almost 10 years ago and have been faithfully making these cookies. Truly, a huge thank you for a decade of support!
I have made this recipe several times. I always double it and freeze 1/2 to use when needed. It is by far one of the best cookie recipes out there. If I could give it more than 5, I would. Thank you Averie!!
Thanks for the 5 star review, Terry, and it’s great to hear that you would give it more than five stars if you could! Glad that you really enjoy this cookie recipe and it’s one of your favorites!
Good
Thank you!
Delicious recipe!! Can you use steel oats too?
Thanks for the five star review and I’m glad you love the cookies!
I have never used steel cut oats, and I feel like the texture might be a little tough or overly chewy in cookies, but you can always try and see what happens. Maybe use half old-fashioned and half steel cut.
Love this recipe! I have made it for years. I also add 1/4 c of millet and it adds a little crunch!
Thanks for the 5 star review, Katie, and I am glad you love the cookies! Millet, that’s a new one that I never would have thought of for a little crunch – great tip!
These are the best! I have baked these cookies every Sunday for a social gathering at the store I work at and they are a customer favorite. I usually double or quadruple the recipe. Pecans are my favorite nuts and I double their quantity. I use sprouted whole oats and toasted sugar, which is like a light brown sugar. The recipe is very flexible so it’s easy to experiment with additional flavors, like adding a tablespoon of molasses or trying different types/flavors of chocolate chips (white chocolate, caramel, dark chocolate, milk chocolate, etc.) Thanks for a great recipe!
Thanks for the 5 star review, CJ, and wow it sounds like you bake these cookies a lot and make big batches – that’s wonderful to hear and glad you think they’re the best!
Always a hit! I’ve made the recipe about 10 times now and it quickly became our families favourite! Simple and easy to follow and so so yummy!
Thanks for the 5 star review, Jessica, and I’m so glad these have become family favorites and you’ve made them a lot!
Can these be made into oatmeal raisin cookies instead of chocolate chip?
Yes, just swap the choc chips for raisins.
I have made these dozens of times. I can’t use any other recipe! These are so good, everyone in my house loves them. Thanks so much!
Thanks for the 5 star review, Emily, and I’m glad these are an absolute favorite that you’ve made dozens of times!
These are absolutely the best!! I made them exactly like the recipe with a little extra cinnamon.
Thanks for the 5 star review and I’m glad they’re the best and you love them!
Best cookie recipe I have ever tried!
I omitted the nuts and added an extra 1/2 cup of oatmeal… absolutely delicious! Thank you for sharing it!
Thanks for the 5 star review and I am so glad to hear this is the best oatmeal cookie recipe you’ve ever tried!
The absolute best oatmeal cc cookie
recipes!!!
I grew up with Quaker Oatmeal CC
that I helped dear grandmother bake
;-)
Thank you!!!
Thanks for the 5 star review, Rosalee, and I am glad these are the best oatmeal CCCs for you! I grew up the same way as you – with Quaker Oatmeal cookies that I helped my mom and grandma bake!
These ARE the best oatmeal chocolate chip cookies!! They are now my “Go-To” cookie! I have lost count of how many people have either asked for the recipe or asked me to make them these cookies!
Thanks for the 5 star review, Debbie, and I am glad to hear that these are the BEST oatmeal choc chip cookies for you! And for everyone you’ve made them for or who asks for the recipe! That’s so nice to hear!
These are the best!!!I add all kinds of things at once.Choc. chips,coconut,scor bits,mini chips,dried cranberries…..
Thanks for the 5 star review, Karen, and I am glad you find these to be the best! And I love your choice of add-ins! (all at once, even better – you think like me!)
Even though they are not the most nutritious food to eat they were absolutely delicious. 4.5/5 definitely would recommend.
In general cookies are not necessarily nutritious, but they sure are good! Sometimes that’s the most important thing and I’m glad you enjoyed these!