These DELICIOUS oatmeal chocolate chip cookies are so easy to make and basically irresistible! They make wonderful presents and store well for a perfect anytime treat. You may also like my Homemade Cowboy Cookies, Classic No Bake Cookies, or chocolate chocolate chip cookies!
What You’ll Need for This Recipe
Rolled Oats: Rolled or old-fashioned oats are larger and have more “chew” than quick oats would. In a pinch you can sub those in if needed though.
Unsalted butter: If you’d like to use salted butter just reduce the salt added by 1/4 a teaspoon.
Chocolate Chips: I used semisweet chocolate chips in this cookie but you can definitely use bittersweet chocolate instead.
How to Make Oatmeal Chocolate Chip Cookies
1. Whisk the dry ingredients together in a large bowl.
2. Combine the butter and sugars in the bowl of your stand mixer and beat together until well mixed.
3. Add the egg and vanilla to the batter. mixing until combined.
4. Add the flour mixture and mix on low until almost incorporated, then add the oats and chocolate chips. Mix until combined.
5. Scoop that batter with a small ice cream scoop or cookie scoop. It’s about two tablespoons of dough per cookie.
6. Roll into cookie dough balls and bake at 375F for 8-10 minutes. It never hurts to add a few chocolate chips on top of the cookie dough balls. This way you’ll have nice spots of chocolate peaking out of each cookie.
Pro Tips for Making this recipe
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
- Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts. You could also serve with vanilla ice cream or sprinkle them with sea salt.
- Try using chocolate chunks or roughly chopped chocolate for a more rustic look with bigger pools of chocolate.
- Your cookies are done when the edges start to brown. The centers will not be raw but they aren’t fully set either.
Frequently Asked Questions
How long can you store the cookie dough for?
You might want to only bake up a partial batch of oatmeal cookies and save some dough for later. Excellent idea! Wrap the dough well with no air pockets and it will keep for up to a week in the refrigerator and 2 months in the freezer. When you’re ready to bake them the refrigerated dough can get scooped up and placed right on the baking sheet. Frozen dough needs to warm up a bit so transfer to the fridge for a few hours to overnight before scooping.
How long will the Cookies Keep For?
Properly stored in an airtight container these oatmeal chocolate chip cookies will keep for up to two weeks. If frozen the cookies will be good for two months. Like most cookies these taste best straight out of the oven though!
If you love this recipe try these out!
If you’ve tried this oatmeal chocolate chip cookie recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Oatmeal Chocolate Chip Cookies
Video
Equipment
- Baking Sheets
- Small cookie scoop
Ingredients
INGREDIENTS
- 1 cup all-purpose flour 120g
- 1/2 tsp baking soda 3g
- 1/2 tsp salt 5g
- 1/2 cup unsalted butter room temperature, 113g
- 1/3 cup granulated sugar 65g
- 2/3 cup light-brown sugar 140g, packed
- 2 tsp pure vanilla extract 10mL
- 1 large egg
- 1 1/2 cups rolled oats 135g
- 1 cup semisweet chocolate chips 150g
Instructions
- In a medium bowl, whisk together the flour and baking soda; set aside.
- Combine the butter with both sugars; beat on medium speed until light and fluffy.
- Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute.
- Add flour mixture; mix until almost combined.
- Stir in the oats and chocolate chips. Chill dough for one hour to overnight.
- Preheat oven to 375 degrees.
- Use a small ice cream scooper (two tablespoons) to Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.
- Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes.
- Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely.
Notes
- Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
- Chilling the dough is optional but it created a cookie that spreads out less, concentrates the flavor and dehydrates the dough a bit as well.
- Toasted walnuts make an excellent addition to this cookie. Try adding in 1/2 to 1 cup of chopped nuts.
- Your cookies are done when the edges start to brown, The centers will not be raw but they aren't fully set either.
Debbie says
These are delicious, I’ve made them a few times. One time I didn’t have time to refrigerate, and I didn’t notice much of a difference. I might just start not chilling the dough bc one time I broke a cookie scoop making this. They just don’t make those things good quality anymore. But it was easier to scoop when it wasn’t chilled.
GM says
Delicious! Gone in a day!