The Best Oatmeal Chocolate Chip Cookies

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Oatmeal Chocolate Chip Cookies

By Maria Lichty

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Quick Summary

These are the BEST oatmeal chocolate chip cookies! They're chewy on the inside, with a slight crispness around the edges. The oats provide a hearty, nutty flavor that complements the rich, sweet chocolate. I guarantee you will fall in love after one bite! You can't go wrong with these classic cookies!

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I LOVE cookies, I even wrote an entire cookbook about cookies. They are my favorite thing to bake and eat! I often get asked what my favorite cookie is and I always have a hard time answering because I have so many favorites: peanut butter cookies, sugar cookies, brown butter salted caramel snickerdoodles, monster cookies, and MORE!

I will say that oatmeal cookies have a special place in my heart. I love them SO much, especially Oatmeal Chocolate Chip Cookies. They are a CLASSIC and always hit the spot.

I love this oatmeal chocolate chip cookie recipe because the cookies have a delightful combination of flavors and textures. The oats add a hearty, chewy quality, while the chocolate chips provide rich, creamy, sweetness.

The cookies are finished with flaky sea salt to balance out the sweetness. Overall, they're comforting and satisfying, with a perfect mix of gooey and chewy! I have been baking these cookies for YEARS and they are always a crowd pleaser.

You can bake oatmeal chocolate chip cookies whenever you're in the mood for a delicious treat! They are great for weekends, after school, parties, potlucks, holidays, or whenever you get a cookie craving. You can't go wrong with this classic cookie recipe!

  • All-purpose flour– spooned and leveled!
  • Baking powder and baking soda
  • Salt
  • Butter– use unsalted butter that is at cool room temperature.
  • Sugar– brown sugar and granulated sugar.
  • Eggs– always use large eggs for baking cookies.
  • Pure vanilla extract
  • Oats– use old-fashioned oats, not quick oats.
  • Chocolate chips– I like to use semisweet chocolate chips, but milk chocolate or dark chocolate will work too.
  • Flaky sea salt– for sprinkling on top of cookies

How to Make Oatmeal Chocolate Chip Cookies

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  • Whisk together the dry ingredients in a medium bowl. Set aside.
  • Using a stand mixer, beat the butter and sugars together until creamy and smooth.
  • Add the eggs and vanilla, mix until combined.
  • Add the dry ingredients to wet ingredients and mix on low until just combined. Don't over mix!
  • Stir in the oats and chocolate chips with a spatula.
  • Drop cookies on baking sheet, about 2 inches apart.
  • Bake for 10 to 12 minutes or until cookies are lightly browned around the edges but still soft in the centers.
  • Remove cookies from oven and sprinkle with flaky sea salt, if using. Let the cookies cool on the baking sheet for 5 minutes.
  • Transfer to a cooling rack and cool completely.
  • Add chopped pecans or walnuts for a nutty crunch.
  • Stir in raisins or dried cranberries.
  • Add a little ground cinnamon or a pinch of nutmeg.
  • Instead of chocolate chips, chop up your favorite chocolate bar and stir in chocolate chunks. The chunks will create melty chocolate puddles in the cookies.
  • Use peanut butter chips, white chocolate chips, or butterscotch chips. You can also use a mixture of chips.
  • If you want to add coconut, I highly recommend my coconut oatmeal chocolate chip cookies.

Butter Temperature: Make sure the butter is at cool room temperature. You can press your finger into it. If it holds an indent without sinking in, it's ready to use. If the butter is too warm, the cookies will spread too much in the oven.

Use Old-Fashioned Oats: Rolled oats give a better texture than quick oats, providing the perfect chewy bite.

Measure Flour Correctly: Spoon the flour into the measuring cup and level it off with a butter knife. Never pack your flour when measuring. Too much flour will make the cookies dry and puffy.

Don't Over mix: Mix just until the ingredients are combined. It is ok if there are still a couple of flour streaks. Over mixing can lead to tougher cookies.

Choose the Right Pans: Use light colored baking sheets. I like Nordic Ware and Williams Sonoma's Goldtouch baking sheets. Line the baking sheets with parchment paper.

Watch the Baking Time: Remove cookies from the oven when the edges are light golden brown, but the centers still look soft. They'll continue to set as they cool.

Chill the Dough: You don't have to chill the dough, but you certainly can. Refrigerating the dough for 30 minutes will help prevent spreading and enhances the flavor. You can chill the dough for up to 72 hours.

How to Store & Freeze

  • Storing Baked Cookies: Store the baked cookies in an airtight container on the counter for up to 3 days. You can freeze baked cookies in a freezer container or bag for up to 3 months. If you are using a bag, make sure you seal the bag tightly and press out as much air as possible.
  • Chilling the Cookie Cookie Dough: Covered tightly, the cookie dough will keep in the fridge for up to 72 hours. You can chill scooped dough balls or you can wrap all of the cookie dough in plastic wrap. If you are chilling all of the dough, remove it from the fridge when you preheat the ovens so it is easier to roll in balls.
  • Freezing Cookie Dough: Place the cookie dough balls on a baking sheet or tray and freeze until balls are solid. Transfer the dough balls to a freezer container or bag and freeze for up to 3 months. When ready to bake, remove the balls from the freezer and preheat the oven. Bake the cookies as directed but add a couple of minutes to the baking time.

Check out all of my COOKIE RECIPES!

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Oatmeal Chocolate Chip Cookies

The BEST oatmeal chocolate chip cookies! The cookies are soft, chewy, with the perfect amount of sweetness from the chocolate chips!
4.62 from 13 votes

Ingredients
  

Instructions
 

  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • Using a stand mixer, beat the butter and sugars together until creamy. Stop and scrape down the sides of the bowl as necessary. Add the eggs and vanilla, mix until combined.
  • Add the dry ingredients to wet ingredients. Mix on low until just combined. Don't over mix. Stir in the oats and chocolate chips.
  • Use a cookie scoop and drop cookies on baking sheet, about 2 inches apart.
  • Bake for 10 to 12 minutes or until cookies are lightly browned around the edges and still soft in the centers. Remove cookies from oven and sprinkle with flaky sea salt, if desired. Let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.

Notes

Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the baked cookies or cookie dough balls for up to 3 months.

Nutrition

Calories: 148kcal, Carbohydrates: 22g, Protein: 2g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 69mg, Potassium: 41mg, Fiber: 1g, Sugar: 13g, Vitamin A: 145IU, Vitamin C: 0.05mg, Calcium: 22mg, Iron: 1mg
Keywords chocolate chip, oatmeal

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