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!!

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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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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 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.

  2. 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!

  3. 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.

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

  5. 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.

  6. 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.

  7. 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!

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

    Rating: 5
  9. 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
  10. 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
  11. 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).

  12. 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!

  13. 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!

  14. 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
  15. 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
  16. 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!

  17. 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
  18. 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.

  19. 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
  20. 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…

  21. 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
  22. 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.

  23. 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!

  24. 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 :)

  25. 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!

  26. 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.

  27. 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
  28. 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
  29. 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
  30. 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.

  31. 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!

  32. 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.

  33. 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!