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.
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The Best Oatmeal Chocolate Chip Cookies
Ingredients
- 1 large egg
- ½ cup unsalted butter, softened to room temp (1 stick)
- 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.
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.
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.
Thanks for the 5 star review and glad you make them often and that people love them and ask for the recipe!
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.
My family loved these delicious cookies! Haven’t made such tasty cookies in a long time. Recipe is a keeper! Thank you!
Thanks for the 5 star review and glad your family loved these and that this is a keeper for you!
My family loved these delicious cookies! Haven’t made such tasty cookies in a long time. Recipe is a keeper! Thank you!
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!
Can these be made w/o flour? Or can something replace the flour? Thanks! Love your recipes!
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.
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.
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.
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!!!”
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’ :)
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!!!”
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?
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/
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?
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.
Thanks for the 5 star review and glad that method is working phenomenally for you!
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.
Absolutely delicious. I added toasted walnuts roughly chopped. For me, a cookie made a great breakfast with my cup of cocoa.
Thanks for the 5 star review and glad these turned out great for you with the walnuts!