Oatmeal Chocolate Chip Cookies

4.58 from 7 votes
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Oatmeal Chocolate Chip Cookies – super soft and chewy oatmeal cookies that are loaded with chocolate chips! A great base to add raisins, nuts, or just about anything else to!

For years I was always scared of oatmeal cookies.  I have memories as a kid of biting into one and discovering what I thought was chocolate was actually a raisin! 

I have never been a fan of raisins, so putting them in cookies just seems wrong to me.  If you love them, swap them for the chocolate chips in this recipe and you will have the classic cookies so many people love.

oatmeal chocolate chip cookies staked on striped napkin

 

Oatmeal Chocolate Chip Cookies

You can bet when I am making these cookies the mix-in will always be chocolate chips.  But this is the perfect base for your Oatmeal Raisin Cookie or you can add nuts or craisins or whatever else you enjoy.  The oatmeal cookies are soft and chewy and the oats give it such a great texture.  But they are no harder to make than your traditional Chocolate Chip Cookies, so no need to worry!  

What You’ll Need

  • Unsalted Butter
  • Light Brown Sugar
  • Granulated Sugar
  • Eggs
  • All-Purpose Flour
  • Old Fashioned Oats
  • Baking Soda
  • Salt
  • Chocolate Chips

What Kind of Oats Do I Use

The recipe calls for old fashioned oats.  This helps them stay thick and chewy.  If gives you a little more to bite into, which gives it the chewy texture that I love. 

You can use quick cooking oats and the recipe works, the texture just changes slightly.  Your cookies will be a little flatter and not quite as chewy. They won’t be thin and crispy either, just not quite like you see in the picture.  So what you use really depends on what outcome you are looking for and what you have on hand.  Because let’s face it, who is turning down a cookie?!

chewy oatmeal cookies piled on a white plate

How to Make Oatmeal Chocolate Chip Cookies

Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.

  1. Start with creaming the butter and both sugars together.  You will notice there is double the amount of brown sugar to white sugar in this recipe.  This gives it the slightly darker color as well as a deeper flavor.  It works really well to bring out the oats in these cookies.
  2. Beat in the eggs and vanilla until everything is well combined.
  3. Next you add in all the dry ingredients.  The flour, oats, baking soda, and salt get mixed in until it is just combined, you don’t want to over mix the batter. 
  4. Now time for the add ins.  For this recipe I added in chocolate chips, but you can also add nuts, raisins, craisins or whatever else you enjoy.  
  5. I always chill my cookie dough.  It just helps the cookies stay nice and thick.  Here I am only chilling it for about 30 minutes to let the dough set after you beat and warmed up the butter.  
  6. Scoop balls of dough onto a baking sheet and bake for about 10 minutes.  You really don’t want to over bake these, so keep an eye on them and as soon as the edges are golden take them out of the oven.  
  7. Let them cool on the pan for a few minutes until they look more set on top, and then put them on a wire rack to cool completely. 
oatmeal chocolate chip cookies on a cooling rack

The trick to the best cookies is always to slightly under bake them.  If you over bake a cookie in the oven, by the time you get it out and off the tray it is going to be even more over baked and completely dry.  So you want to take them out of the oven when they aren’t totally done, just the edges are set.  They will continue to cook on the hot baking tray, so you can remove them at the perfect time and end up with a soft and chewy cookie every time!  

I always have cookie dough in my freezer, so I can take out a couple balls of dough and just bake them when cravings strike!  The easiest way to do this is to scoop balls of dough onto a baking sheet and put it directly in the freezer for a couple of hours or until the dough is frozen.  Then remove and place the balls of dough in a freezer safe bag.  This can store in the freezer for about 3-4 months. 

To bake let the balls of dough sit on the counter while the oven is preheating and then just add 1 minute to the baking time.  Fresh baked cookies any night of the week!  

These Oatmeal Chocolate Chip Cookies freezer really well once they are baked as well.  Just let them cool completely and store in an air tight container in the freezer for 2-3 months.  

Oatmeal Chocolate Chip Cookies - super soft and chewy oatmeal cookies that are loaded with chocolate chips! A great base to add raisins, nuts, or just about anything else to!

What Else Can I Mix Into Oatmeal Cookies

This Oatmeal Cookie base is very basic and perfect for whatever you want to mix in.  They are so soft and chewy it is the perfect cookie when you are craving something sweet! 

You want to use the same amount called for in the recipe, but you really can get creative.

  • Raisins
  • Dried Cranberries
  • White Chocolate
  • Dark Chocolate
  • Nuts – walnuts, pecans, peanuts
oatmeal chocolate chip cookies close up for pinterest
Oatmeal Chocolate Chip Cookies - super soft and chewy oatmeal cookies that are loaded with chocolate chips! A great base to add raisins, nuts, or just about anything else to!
4.58 from 7 votes

Oatmeal Chocolate Chip Cookies

By Erin
Oatmeal Chocolate Chip Cookies – super soft and chewy oatmeal cookies that are loaded with chocolate chips! A great base to add raisins, nuts, or just about anything else to!
Prep: 5 minutes
Cook: 12 minutes
Total: 17 minutes
Servings: 36

Ingredients 

  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup white sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 1/2 cups old fashioned oats, see notes
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions 

  • Preheat oven to 350 degrees F.
  • Cream butter, sugar and brown sugar together until light and fluffy.
  • Beat in the eggs and vanilla until everything is well combined.
  • Mix in flour, oats, baking soda, and salt until it is just combined.
  • Fold in chocolate chips until evenly distributed.
  • I like to chill the dough here for 30 minutes to make sure the cookies are nice and thick. This step is optional.
  • Scoop balls of dough onto a lined baking sheet and bake cookies for about 10 minutes. The edges will be golden.
  • Remove from the oven and let them cool for 5 minutes before removing to a wire rack to cool completely.

Notes

Quick Cooking Oats can be used the will just be thinner. Old Fashioned Oats help keep the cookies thicker and denser.

Nutrition

Serving: 1g | Calories: 173kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 75mg | Fiber: 1g | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Erin
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Course: Dessert Recipes
Cuisine: American
Servings: 36
Calories: 173
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About Erin S

Welcome to Dinners, Dishes, & Desserts where my love of food meets my busy life. My name is Erin and I’m a casual home cook who loves to feed people. On this blog, you’ll find hundreds of quick and easy recipes made mostly from scratch. My days are spent in the kitchen, creating new recipes to share with family and friends.

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