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.
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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 amazing! I made 2 test cookies that weren’t refrigerated just to see how they’d come out. I had to make more. I promised myself I’d make a breakfast burrito to balance out all the cookies I had for breakfast with tea. Not all homemade cookies are created equal. I prefer homemade cookies over store bought. As a matter of fact, I will not buy store bought cookies when I can make my own with a controlled amount of salt and not worry about preservatives. I’ve never made homemade oatmeal cookies before. These are scrumptious. I’m not sure I want to try another recipe. Thanks!!
Thanks for letting me know you’ve found a keeper recipe and aren’t likely to try another recipe!
Can you chill the dough in the bowl instead of rolling them out?? Don’t have enough room in my fridge?
Just put the dough balls on a large dinner plate, crammed together, it’s fine. You don’t want to chill the dough in the bowl because then it will harden and you will never get it out easily.
My family loves cookies, especially oatmeal chocolate chip, but when i make them they always flatten out and don’t have the right texture. Not this recipe!! Best recipe EVER, by far. I will never use another one. For once, I felt like I could actually make cookies and my family was thoroughly impressed! Thank you so much for sharing this.
Thanks for trying the recipe and I’m glad it’s your new go-to and the best you’ve tried!
Did this recipe have molasses in it at one point?
Not this one, no.
Seriously great recipe!
Made it as written and they turned out perfect! Not to sweet and nice big soft cookies.. Family loved them!
Just made a second batch that I doubled as the first was gobbled up by a pack of Cookie monsters.. Decided to make it festive with some chocolate chips and Christmas colored chips.. Kids are waiting so patiently ;)
Love the Xmas colored chips idea and glad the cookies have been a hit, made exactly as written!
This is the second time I have made a double batch of the oatmeal chocolate chip cookies. Amazing recipe. Most of this is going to a elk hunting camp. This will continually be a go to recipe for me from now on!
The elk hunting camp thanks you already! Glad you love these and they’ll be a go to from now on!
I figured it was about time for me to comment! I’ve been making these for over a year (I think I was 19 or 20 when I found it) and made countless batches! These are absolutely amazing and I will NEVER use another recipe! I did make just a few changes though. I always melt the butter because I too lazy to mix it softened. I also cut back just a little on the cinnamon and add nutmeg to make up the amount. I also only use 1/2-3/4 cups dark chocolate chips. So yummy!
Thanks for the high praise and that you won’t cheat on this recipe :) Thanks for taking the time to comment!
Seriously the best cookies ever. I doubled the batch. They were chewy, flavorful and amazing. My new favorite cookie recipe! Even better than my mom’s.
Thanks for trying the recipe and I’m glad it came out great for you! Glad they’re the best cookies ever!
Omg!! Absolutely loved them and so did family. I used smaller cookie scoop…ended up with about 30 cookies. ? perfect. I avtually got a piece with no chips and yummy will try without chocolate chips next time. Yes weird, but yummy.
Thanks for trying the recipe and I’m glad it came out great for you!
I have tried several oatmeal cookie recipes. I’m usually left feeling, “meh” I decided to give this a try. I have one recommendation to anyone about to make these. Double the recipe. Trust me. Theses are perfect. I said it, perfect. My whole family was impressed. Well done! Thank you!
Thanks for the lovely compliment and glad you loved the recipe, as-is!
Happy to report I made a 6x batch (was sending cookies to my hubby and his whole platoon at military training) and it scaled perfectly – they tasted amazing!! I used a few less chocolate chips (about 5 1/2 cups total). It made almost 100 cookies so that divides to about 16 cookies a batch, they were good sized cookies. Realizing now I forgot to add cinnamon but I didn’t miss it, they tasted great!
What an enormous batch this must have been for you to deal with! And what a great thing that you were sending to hubby and military platoon…that’s lovely! Glad everything worked out wonderfully!
OMG This is the recipe I’ve been looking for! I tweaked it a little bit to match what I was craving, but your proportions (and the cinnamon!!!) are perfect!
Thanks for trying the recipe and I’m glad it came out great for you! Glad it’s the recipe you’ve been looking for!
WOW. Figured I should finally comment and thank you for such a great recipe, seeing as it’s been my go-to oatmeal chocolate chip cookie recipe for a long time now. Every time I’m craving a cookie, I head straight for this recipe. There’s seriously no beating it, it wasn’t love at first bake. Thanks! xoxo- zoe
Glad you’re such a fan of this recipe and that it’s a keeper for you!
Oh my goodness, I love your post! It had me laughing, and I thought I was just getting a recipe! Thanks for brightening up my day with your humor and for the amazing recipe! :)
Thanks for trying the recipe and I’m glad it came out great for you! And thanks for the compliments about my humor and glad I brightened your day :)
I’ve been making these a lot over the last few months, since I found your recipe on Pinterest. I think I’ve made probably 30 batches so far. I use dark brown sugar and salted butter (and still add 1/2 tsp salt), and I omit cinnamon, just because of personal preference with those flavors. In a pinch, I put the dough in the freezer for 30 minutes before baking instead of refrigerating for 2 hours or more, and I think the results are just as good.
Anyway, I wanted to tell you this is such a killer recipe. Everyone who tries these loves them, and people have started asking me to make them for parties and such. Thank you so, so much for giving me an amazing go-to oatmeal chocolate chip cookie recipe! I’ve been searching a long time, and I hit the jackpot with this one!
Thanks for trying the recipe…30 times! Glad it’s such a favorite of yours and that you love these!
I will never use another oatmeal chocolate chip recipe again. These are amazing! No
changes needed to the recipe. Wow!
Thanks for trying the recipe and I’m glad it came out great for you! Glad you’ll never cheat on the recipe!