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.
Claire C. A says
Yumbo! I stuck to the recipe and added walnuts, they’re perfect! It seems like a versatile enough base that I plan on adding a few more ingredients next time to make a more hearty cookie like a breakfast cookie.
Sumayya Rahman says
Great recipe! Love the end result!
Hilary says
These were amazing, I can’t stop eating them
Abiola says
I tried this recipe today and it was such a hit. I reduced granulated sugar to 50g and light brown sugar to 100g. My kids loved it as much as I did. Thanks for all you do.
Monica says
First of, I love your channel you are so funny love watching you bake!! I made this last night but my batch made 16 cookies not 24 and I did the cookies with two table spoon measurement since I don’t have an ice cream scooper but they came out great!! Love how easy it was to make them!!! Thank you, I’ll be making your humid bird cake next week for my moms bday wish me luck 🙂
Fraukje says
Hi! What is the purpose of the brown suger in this recipe. Can I replace it with granulated sugar? And the butter… can I replace it with olive oil? They are just heaven!
Hillary says
So yummy! I made these cookies recently and we ate them all in about a day! I’d recommend doubling the recipe if you are making them for a family. I also used dark brown sugar since that’s all I had, and the butter wasn’t softened, so I ended up accidentally melting it too much. Those were my mistakes and yet the recipe still turned out amazing. They spread a bit when cooking (I’m also at high altitude) so I will refrigerate the dough next time (I was too impatient to do it originally). This will be a staple in my recipe file!
Sofia says
5 estrellas para esta receta. Son adictivas
Rineva Maja says
Love how these amazing delicious cookies came out .
The smell while baking them is priceless . Super duper recipe John , thanks again for sharing :)) .
MEG says
Super easy. I didn’t chill the dough but they tuned out great. I swapped it out for spelt flour for a healthier option. DELICIOUS RECIPE!
John Kanell says
I love that substitution!
Cathy says
I got the notification earlier today. I had been trying to figure out what sounded good… these were AWESOME!!!!!!!!!!!!!!!!
I really enjoy you’re laid-back approach to baking… I’m just surprised you don’t weigh 300 pounds!!!
John Kanell says
Thanks Cathy!