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.
I’ve tried a good amount of recipes for oatmeal chocolate chip cookies but this one is best. I would definitely recommend following the instructions and chilling for 2 hours. They are delicious and stay soft for days.
Yum!!! I’ve been craving some oatmeal cookies, and I also love chocolate, so double win. I only did a few things differently, based off of the reviews I read before making the cookies and also the ingredients I had on hand (as we’re currently in the house, only), and they turned out amazing :) First, I used quick 1-minute oats instead of old fashioned. Second, I only added 2 tsp of vanilla extract instead of 1 Tbsp. I added the full tsp of cinnamon, but honestly I love cinnamon and might add more next time. I wasn’t sure about the quarter cup mounds, so instead I rolled a heaping tablespoon (like an actual silverware tablespoon, not a measuring spoon) amount of dough into a ball and pressed it down flatter on the tray and baked for 12 minutes without chilling the dough. Some reviews said that they were concerned that the cookies didn’t spread out when baked, but when I cooked them without refrigerating the dough they spread out nicely (not too thin, not too thick). The batter yielded 16 delicious, chewy, chocolatey oatmeal cookies :)
Thanks for the 5 star review and glad that the quick oats worked for you (gotta do what you gotta due in times like these!) and that all worked out well!
I too am not going out to the store and wondered if the quick oats would be ok. Otherwise I will make the recipe on Quaker Oats website. Should I do anything different if using the quick oats?
Thanks!!
Quick oats wouldn’t be my recommendation for this recipe BUT if that’s what you have, I’d say use them. Add them before you add the flour, and depending on how dry the dough looks, you may want to reduce the amount of flour by 1/4-ish cup or so, just guessing. It will depend on how it looks in the bowl and how dry it is.
Awesome cookies! I was in the mood for chocolate chip cookies, but also wanted a little more substance from oatmeal…that is how I happened upon this gem of a recipe. I followed the recipe to the letter and the cookies are exactly as Averie describes. They are chewy, but not cakey; they are the perfect amount of sweet, and they neither flattened during baking, nor did they refuse to spread. Bake for 11 minutes, let cool, and they will be exactly as a delicious cookie ought to be! I used 1/8 cup of dough per cookie rather than 1/4 cup so I could have two cookies instead of one :-). Everyone in my family loves them!
Thanks for the 5 star review and glad that the quick oats worked for you (gotta do what you gotta due in times like these!) and that all worked out well!
Sorry…I was replying to the comment right before you…but glad they turned out awesome and that they were the perfect amount of sweetness and spread just the right amount and were like I described. That is great to hear!
On your chewy oatmeal chocolate chip cookie recipe, you have the vanilla amount as a tablespoon, not teaspoon. This is three times the amount that I’ve ever seen any cookie ( or cake) recipe. I am doubling this recipe for my grandchildren and would have to put two tablespoons of vanilla extract in it. Is this correct?
1 tbsp = 3 tsp
Add 1, 2, or 3 tsp, whatever you are comfortable with in a single batch.
For a double batch, I would add a generous tbsp but do as you see fit for your needs.
Yum!!! I’ve been craving some oatmeal cookies, and I also love chocolate, so double win. I only did a few things differently, based off of the reviews I read before making the cookies and also the ingredients I had on hand (as we’re currently in the house, only), and they turned out amazing :) First, I used quick 1-minute oats instead of old fashioned. Second, I only added 2 tsp of vanilla extract instead of 1 Tbsp. I added the full tsp of cinnamon, but honestly I love cinnamon and might add more next time. I wasn’t sure about the quarter cup mounds, so instead I rolled a heaping tablespoon (like an actual silverware tablespoon, not a measuring spoon) amount of dough into a ball and pressed it down flatter on the tray and baked for 12 minutes without chilling the dough. Some reviews said that they were concerned that the cookies didn’t spread out when baked, but when I cooked them without refrigerating the dough they spread out nicely (not too thin, not too thick). The batter yielded 16 delicious, chewy, chocolatey oatmeal cookies :)
Awesome cookies! I was in the mood for chocolate chip cookies, but also wanted a little more substance from oatmeal…that is how I happened upon this gem of a recipe. I followed the recipe to the letter and the cookies are exactly as Averie describes. They are chewy, but not cakey; they are the perfect amount of sweet, and they neither flattened during baking, nor did they refuse to spread. Bake for 11 minutes, let cool, and they will be exactly as a delicious cookie ought to be! I used 1/8 cup of dough per cookie rather than 1/4 cup so I could have two cookies instead of one :-). Everyone in my family loves them!
No. Just no. Why is this a 5 star rating? I have never had such a horrible result from following a recipe exactly. Way too sweet. And not like a candy bar sweet. More like a small doughy lump of sugar. They did not spread out at all either. I pushed them down with a fork when them came out of the oven, but that doesn’t help much. 0/5 … a total waste of some expensive ingredients.
It’s a 5 star review because tons of people love these. You did not, sorry for that.
Although I do question your reference to ‘expensive’ ingredients…what exactly is expensive here? Baking inherently uses butter, sugar, eggs, and flour. That’s pretty basic stuff. And often chocolate chips.
But to each their own. Thanks for trying the recipe.
Made these this afternoon (didn’t have chocolate chips so I broke up some mini-chocolates left over from Valentine’s Day, (the only change I made and they baked beautifully!) Tasted delicious, but the ‘scoops’ of cookie dough did not spread out at all while baking. The finished cookies looked like big cookie balls. So while the cookies were still warm, I used a spatula to flatten them out so they would look more like real cookies, and for the second pan that I put into the oven right afterwards, l smooshed the cold dough balls down before baking… They’re in the oven now and they don’t seem to be spreading out at all. Where did I go wrong?
Overfloured the dough is my guess. If you add too much flour by using a heavy hand while measuring, it will create a very stiff dough that won’t spread very easily in the oven.
You could try baking warm dough (not chilled from the fridge) and they may spread more.
Yum!
Thanks for the 5 star review and glad they were yummy!
Do you add the butter straight from the refrigerator? I don’t see anything about meloting or softened or room temp. Thanks!
Softened to room temp.
And after 6+ years, and I am not sure how that much time has passed and no one else asked, but since you did I updated the recipe card.
Yum!
I have a crawfish boil tomorrow and assigned to bring sweets (less than 10 gathering) to meet my son’s future in-laws. Since we have limited supplies in the grocery stores right now, I thought I would make something with things I have on hand and one of my favorite things is choc chip oatmeal cookies. I just found this recipe and cannot wait to start mixing them up. Did I mention my son’s future father in law is a chef. Nervous about cooking anything and bringing over to their house.
I can imagine, that’s a lot of pressure when you’re cooking for a chef, but I’ve found that most are actually really open minded and happy you gave your best effort. Stay safe!
Making these cookies on the 6 day of being quarantined and they definitely brought me a much needed smile. If people thought the original recipe was too sweet then my “oops did I dump too many chips in” cookie would put them in a diabetic coma!!! Thanks for the recipe!
Thanks for the 5 star review and glad these helped get you thru the quarantine! We are all in this and it’s not easy.
LOL re your chips. I get all comments – some thing these are not sweet enough and don’t taste like cookies and others say they’re too sweet. I think they’re just right :)
Making these cookies on the 6 day of being quarantined and they definitely brought me a much needed smile. If people thought the original recipe was too sweet then my “oops did I dump too many chips in” cookie would put them in a diabetic coma!!! Thanks for the recipe!
Delicious! Subbed whole wheat flour for white and still came out perfect. Didn’t chill the full 2 hours but they still turned out soft and thick. Thank you!
Thanks for the 5 star review and glad they turned out great with whole wheat flour!
I don’t have room in my fridge to put on trays or plates in mounds. Can I just leave the dough in the bowl to chill? I sure hope so cuz that’s what I’m doing! Lol I already have the dough mixed up. Can’t wait to get these in the oven! I can tell they’ll be gr8! Thanks and stay safe and healthy!
It’s not my recommendation because the dough hardens into one big mound and then you have to chisel it out and it’s more crumbly and difficult to deal with. But….since you already did it and I am replying 18 hours later to your comment, I am sure you figured it out.
Delicious! Subbed whole wheat flour for white and still came out perfect. Didn’t chill the full 2 hours but they still turned out soft and thick. Thank you!
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.
Glad you agree they’re the best Oatmeal Chocolate Chip Cookies by far! Great to hear you’ll be making more of my recipes, too!