Oatmeal Chocolate Chip Cookies Recipe
Ready to whip up a batch of pure comfort? Oatmeal Chocolate Chip Cookies meld the heartiness of oats with decadently melty chocolate chips, resulting in a treat that’s equal parts chewy, rich, and utterly irresistible. Whether you’re baking for a cozy afternoon, a festive gathering, or just to satisfy a cookie craving, this delightful classic is always a crowd-pleaser. Each bite is a perfect balance of sweet, oaty goodness and chocolatey bliss—the kind of cookie you’ll make memories over.
Ingredients You’ll Need
What makes these Oatmeal Chocolate Chip Cookies truly special is the lineup of humble, well-loved ingredients, each working overtime to deliver the perfect chewy, golden cookie. Here’s what you’ll need and why it matters:
- Unsalted butter, softened: Brings richness and helps create that melt-in-your-mouth texture—let it come to room temperature for best results.
- Brown sugar, packed: Adds deep, caramel-y notes and plenty of chewiness to every bite.
- Granulated sugar: Balances sweetness and helps the edges of your cookies get those pretty golden rings.
- Large eggs: Bind the dough together, giving the cookies structure and softness.
- Vanilla extract: Adds warmth and a classic bakery aroma that lifts every single flavor in the cookie.
- All-purpose flour: The backbone of your dough, providing the right bit of structure without making the cookies tough.
- Baking soda: Creates lift for a softly thick and tender crumb.
- Baking powder: Teams up with baking soda to give the cookies their ideal texture—puffed but not cakey.
- Salt: Sharpens all the sweet flavors and balances the sugar for a cookie that’s perfectly seasoned.
- Old-fashioned rolled oats: The star player for chewy texture and hearty flavor—accept no substitutions here!
- Semi-sweet chocolate chips: Deliver pockets of gooey chocolate in every bite; feel free to use your favorite brand.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C) so it’s nice and hot when your cookies go in. Line two baking sheets with parchment paper to prevent sticking and make cleanup easier. This small step guarantees even baking and beautifully golden bottoms.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine your softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat everything until it’s light and fluffy. This creaming not only blends the sugars but also whips in a little air, resulting in Oatmeal Chocolate Chip Cookies that are soft and tender inside.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, making sure to beat well after each addition. Pour in the vanilla extract. This step ensures everything is well combined, and brings a subtle but noticeable boost in flavor that sets these cookies apart.
Step 4: Mix the Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Taking a minute to do this makes certain you’ll have an evenly risen cookie without patches of baking soda or saltiness.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to your creamed butter mixture, mixing on low speed or with a sturdy spoon. Stop as soon as ‘just combined’ to avoid overmixing—this is the secret to tender cookies instead of tough ones.
Step 6: Add the Oats and Chocolate Chips
Now for the fun part: Stir in the old-fashioned rolled oats and semi-sweet chocolate chips. You’ll want an even distribution so every single cookie has that signature oaty chew and rich chocolate payoff.
Step 7: Scoop and Bake
Drop rounded tablespoons of dough onto your prepared baking sheets, leaving 2 inches between each mound for spreading. Bake for 10 to 12 minutes, until the edges are golden and the centers look just set—this is how you get that chewier, gooier center.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes to set (they’ll still bake a touch from residual heat), then carefully transfer them to a wire rack. The hardest part: waiting until they’re just cool enough to eat!
How to Serve Oatmeal Chocolate Chip Cookies
Garnishes
A sprinkle of flaky sea salt just after baking takes Oatmeal Chocolate Chip Cookies to heavenly new heights—the salty crunch balances the sweetness so well. You could also dust the tops with a bit of powdered sugar for a sweeter look, or press a few extra chocolate chips on top while the cookies are still warm for that classic bakery-style finish.
Side Dishes
Nothing beats serving these cookies with a tall, cold glass of milk—an absolute classic. A cup of strong coffee or a scoop of creamy vanilla ice cream transforms them into a dreamy dessert plate. For an afternoon snack platter, add fresh berries or sliced bananas for a touch of freshness to your cookie spread.
Creative Ways to Present
Turn your Oatmeal Chocolate Chip Cookies into ice cream sandwiches by sandwiching a scoop of vanilla or chocolate ice cream between two cookies. Stack them high on a tiered tray for celebrations, or package a few in clear cellophane bags tied with ribbon for charming homemade gifts. You can even crumble them on top of yogurt or parfaits for a decadent breakfast or snack.
Make Ahead and Storage
Storing Leftovers
To keep your cookies soft and fresh, store them in an airtight container at room temperature. Place a slice of bread in the container to help retain moisture—your Oatmeal Chocolate Chip Cookies will stay chewy for up to five days, if they last that long!
Freezing
For make-ahead magic, freeze baked cookies in a single layer, then move them to a freezer bag once firm. You can also freeze the raw dough: scoop onto a baking sheet, freeze until solid, and store the dough balls in a freezer-safe bag. Bake straight from frozen, just adding a minute or two to the baking time for fresh cookies whenever you crave them.
Reheating
If you love your cookies warm and gooey, reheat a cookie in the microwave for about 10 seconds. For a just-baked feel, you can also pop them in a 300°F oven for 2-3 minutes. Be careful not to overdo it—a little warmth goes a long way in reviving that straight-from-the-oven goodness!
FAQs
Can I use quick oats instead of old-fashioned rolled oats?
Old-fashioned rolled oats are the best choice for these cookies, giving them a hearty chew and that classic texture. Quick oats tend to break down more and can make the cookies less textured and a touch drier, but they’ll still work in a pinch if that’s what you have on hand.
What makes Oatmeal Chocolate Chip Cookies chewy?
The chewiness comes from a combination of brown sugar, eggs, and using the right kind of oats. Also, slightly underbaking and letting them cool on the baking tray for a few minutes helps them firm up yet stay perfectly soft in the center.
Can I add nuts or dried fruit to this recipe?
Absolutely! Chopped walnuts or pecans are wonderful additions for crunch, and raisins or dried cranberries add tangy sweetness. Just fold in about 1/2 cup of extras along with the oats and chocolate chips.
Why did my cookies spread too much in the oven?
If your dough is too warm or the butter too soft, the cookies might spread more than you’d like. Try chilling the dough for 15–30 minutes before scooping, especially during hot weather, to keep your Oatmeal Chocolate Chip Cookies extra thick.
How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1-to-1 gluten-free baking blend, and be sure your oats are certified gluten-free. The result will be a batch of cookies that everyone at your table can enjoy, gluten allergy or not.
Final Thoughts
Baking Oatmeal Chocolate Chip Cookies is like wrapping your kitchen—and your heart—in warmth. Whether you enjoy them gooey and warm or perfectly cooled with your favorite drink, this recipe always brings people together with smiles and crumbs. Don’t wait for a special occasion; grab your mixing bowl and treat yourself to a timeless classic that never goes out of style!
Print
Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 36 cookies 1x
- Diet: Vegetarian
Description
These Oatmeal Chocolate Chip Cookies are a delightful combination of chewy oats and rich chocolate chips. Perfect for a sweet treat any time of day!
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Additional:
- 3 cups old-fashioned rolled oats
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add to the wet mixture.
- Stir in oats and chocolate chips: Mix in oats and chocolate chips until evenly combined.
- Bake: Drop rounded tablespoons of dough onto baking sheets and bake for 10–12 minutes until golden.
- Cool: Let cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Notes
- For chewier cookies, slightly underbake them.
- You can add chopped nuts or dried fruit for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
