Oatmeal Chocolate Chip Cookies are the ultimate treat when you want something chewy, chocolaty, and packed with cozy flavor. These cookies combine hearty rolled oats with pockets of melty chocolate, all wrapped up in a subtly spiced, buttery dough that feels both homey and just a bit decadent. They’re not just a crowd-pleaser; they’re the kind of cookie you’ll find yourself making again and again, whether it’s for a lazy weekend bake or a last-minute dessert for friends. With simple ingredients and straightforward steps, you’ll find yourself baking nostalgia and comfort into every bite.
Ingredients You’ll Need
Baking a batch of these Oatmeal Chocolate Chip Cookies couldn’t be easier, and you’ll likely have everything you need tucked away in your pantry. Each ingredient has a special job to do, from building structure to boosting flavor, and together, they create a cookie that’s wonderfully chewy, golden, and utterly irresistible.
- Unsalted Butter (1 cup, softened): Brings richness and acts as the foundation for that perfect chewy crumb.
- Light Brown Sugar (1 cup, packed): Adds moisture and a deep, caramel flavor, essential for chewiness.
- Granulated Sugar (1/2 cup): Sweetens and helps create golden, crisp edges.
- Large Eggs (2): Bind everything together and give the cookies structure and tenderness.
- Pure Vanilla Extract (2 teaspoons): Enhances the warm flavors and makes the cookies smell incredible.
- All-Purpose Flour (1 1/2 cups): Provides the framework and keeps the cookies from spreading too much.
- Baking Soda (1 teaspoon): Helps the cookies rise and become lightly puffy.
- Ground Cinnamon (1/2 teaspoon): Adds a subtle, cozy spice note that pairs perfectly with oats and chocolate.
- Salt (1/2 teaspoon): Balances sweetness and brings out all the other flavors.
- Old-Fashioned Rolled Oats (3 cups): The star for chewy texture and a hint of toastiness.
- Semi-Sweet Chocolate Chips (1 1/2 cups): Loads every cookie with gooey, rich chocolate pockets.
How to Make Oatmeal Chocolate Chip Cookies
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C), setting the stage for cookies that are perfectly crisp on the edges and soft in the middle. Line your baking sheets with parchment paper, which is the secret to cookies lifting off easily and making cleanup a breeze.
Step 2: Cream Butter and Sugars
In a large bowl, beat your softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy. This step is key: it incorporates air into the dough and creates that luscious texture that sets Oatmeal Chocolate Chip Cookies apart.
Step 3: Add Eggs and Vanilla
One at a time, beat in the eggs, making sure each is fully blended before adding the next. Follow with the vanilla extract. These ingredients give the cookies richness and that irresistible aroma you’ll notice as they bake.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This helps to distribute the leavening and spice evenly, ensuring every cookie bakes up just right.
Step 5: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to your creamed butter mixture. Mix until just combined—overworking the dough makes the cookies tough, so stop as soon as everything looks incorporated.
Step 6: Fold in Oats and Chocolate Chips
Stir in the rolled oats and chocolate chips by hand, savoring how the dough transforms into something beautifully chunky and loaded with goodness. At this point, your kitchen will already smell amazing!
Step 7: Shape and Bake
Drop heaping tablespoons of dough onto your lined baking sheets, leaving about 2 inches between each to allow for spreading. Bake for 10–12 minutes, until the edges turn golden but the centers remain soft—this gives you those classic chewy middles.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes to set their shape, then move them to a wire rack to cool completely. This patience pays off with cookies that have the ideal balance of crispness and chew.
How to Serve Oatmeal Chocolate Chip Cookies
Garnishes
For a little flair, you can sprinkle a touch of flaky sea salt on the warm cookies right out of the oven—this extra step enhances the chocolate and gives every bite a delicious contrast. A drizzle of melted chocolate or a dusting of powdered sugar is also delightful for special occasions.
Side Dishes
Oatmeal Chocolate Chip Cookies play beautifully alongside a tall glass of cold milk, a mug of creamy hot chocolate, or even poured with a scoop of vanilla ice cream. For a coffee break treat, serve them with freshly brewed coffee or chai tea to highlight those cinnamon notes.
Creative Ways to Present
Try stacking cookies in glass jars with a ribbon for a homemade gift, or create a DIY cookie sandwich with your favorite ice cream for a next-level dessert. For parties, arrange them on a rustic wooden platter with fresh berries for a tempting cookie display.
Make Ahead and Storage
Storing Leftovers
To keep your Oatmeal Chocolate Chip Cookies soft and fresh, store them in an airtight container at room temperature—they’ll stay chewy for up to five days. Pop a slice of bread in the container for extra moisture if you like.
Freezing
These cookies freeze beautifully, both baked and unbaked. Freeze cooled cookies in a single layer, then transfer to a freezer bag. Or, scoop dough onto a tray, freeze until solid, and stash the dough balls in a bag—you can bake straight from the freezer whenever the craving strikes.
Reheating
If you’d like to enjoy your cookies warm, simply reheat them in a 300°F oven for 4–5 minutes or pop them in the microwave for 10–15 seconds. The chocolate gets melty and the edges crisp up, making them taste oven-fresh.
FAQs
Can I use instant oats instead of rolled oats?
For Oatmeal Chocolate Chip Cookies, old-fashioned rolled oats are ideal—they create the best chewy texture. Instant oats will make the cookies softer and less hearty, so if you use them, expect a different (but still tasty) result.
What kind of chocolate chips work best?
Semi-sweet chocolate chips are classic because they contrast nicely with the sweetness of the dough, but feel free to try dark, milk, or even a white chocolate chip for a fun twist. Chopped chocolate bars add decadent pools of chocolate, too.
How do I make my cookies extra chewy?
Chewiness comes from using plenty of brown sugar, the right amount of butter, and not overbaking the cookies. Remove them while the centers look a little underdone—they’ll set up as they cool and have that perfect chewy bite.
Can I add nuts or dried fruit?
Absolutely! Chopped walnuts, pecans, or raisins are classic add-ins for Oatmeal Chocolate Chip Cookies. Just fold them in with the oats and chocolate chips for added texture and flavor.
Can I double or halve the recipe?
Yes, you can easily scale this recipe to make more or fewer cookies. Just be sure to use large mixing bowls if doubling, and keep an eye on baking times, as smaller cookies might bake faster and larger batches may need rotating in the oven.
Final Thoughts
There’s truly something magical about pulling a tray of Oatmeal Chocolate Chip Cookies out of the oven and filling your kitchen with that irresistible aroma. Whether you bake them for a celebration or just because, I hope this recipe brings as much warmth and joy to your home as it has to mine. Give them a try—you’ll be glad you did!
Print
Oatmeal Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 30 cookies 1x
- Diet: Vegetarian
Description
These Oatmeal Chocolate Chip Cookies are a delightful treat that combines the chewiness of oats with the sweetness of chocolate chips. Perfect for a snack or dessert, these cookies are easy to make and even easier to enjoy.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Mix-ins:
- 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 a baking sheet 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 the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Mix wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add oats and chocolate chips: Stir in rolled oats and chocolate chips.
- Bake: Scoop dough onto the baking sheet and bake for 10-12 minutes, until golden.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Add chopped nuts like walnuts or pecans for extra crunch.
- Substitute raisins for chocolate chips for a classic oatmeal raisin version.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
