If you’re a lot like me, Chocolate Chip Oatmeal Cookies are the best of both worlds. They are the perfect solution when I’m torn between deciding if I want to make a classic chocolate chip cookie or a chewy oatmeal raisin. And that’s a tough call! These Chocolate Chip Oatmeal Cookies are soft in the center but crispy on the edges, basically cookie perfection. Plus, our Chocolate Chip Oatmeal Cookie recipe is so quick to come together, you’ll be enjoying warm, freshly-baked cookies in no time. That’s the best part, right?
How to make Chocolate Chip Oatmeal Cookies
I love a good oatmeal cookie. But alas, raisins are not something I frequently stock in my pantry, and I’m a big chocolate lover anyway, so these Chocolate Chip Oatmeal cookies are somewhat of a go-to in my house.
The oatmeal adds a dense-ness to the cookie that keeps it chewy, and the chocolate chips are just enough to satisfy a chocolate craving. This recipe is so simple that all you need is ONE BOWL, a mixer isn’t even required. I’ve talked it up enough, so let’s proceed!
Gather your ingredients
- Brown sugar
- Granulated sugar
- All-purpose flour
- Baking soda
- Old-fashioned rolled oats
- Semisweet chocolate chips
Preheat the oven to 350°F and prepare a couple of baking sheets by greasing them or lining them with parchment paper or silpat mats. Combine the melted butter with both of the sugars and beat the mixture in a bowl until it’s well blended. Beat in the eggs and vanilla extract. A quick note: you can mix these Chocolate Chip Oatmeal Cookies by hand or with a mixer, whichever you prefer.
Sift the flour, baking soda, cinnamon and salt over the sugar/butter mixture and combine well. Add in the rolled oats and chocolate chips. This is when I usually eat some of the cookie dough, not that I’m recommending it because RAW EGGS, but let me just say there are risks worth taking. 😉 And I LOVE eating the dough of these Chocolate Chip Oatmeal cookies.
Use a cookie dough scoop or a spoon to scoop heaping tablespoons of dough onto the baking sheets, spacing the cookies about two inches apart. Bake for 8 to 10 minutes until the cookies are browned around the edges, then cool them on a cooling rack and enjoy!
Common questions when making Chocolate Chip Oatmeal Cookies
What kind of oatmeal do you use for cookies?
- While there’s a large selection of oatmeal to choose from (steel-cut, whole oats, etc.), old-fashioned rolled oats work the best because they hold their shape during baking and add the “chewiness” that we all desire in a good oatmeal cookie. Trust me, rolled oats is not an ingredient that can be easily substituted for different types of oatmeal in our chocolate chip oatmeal cookies. Your cookie just won’t turn out the same.
What makes a cookie chewy?
- Using old-fashioned rolled oats will help keep your cookie chewy, but of course there are other factors that come into play as well, i.e the dry-to-wet-ingredient ratio, the amount of time they are baked, etc. One thing to keep in mind, especially if you’re using an electric mixer, is that over-mixing a cookie dough can develop the gluten in the flour which can make your cookies turn out tough (sometimes dry), and not soft and chewy.
Chocolate Chip Oatmeal Cookies are perhaps my all-time favorite cookie. There’s a warm familiarity and sense of comfort that I think many people experience when they smell an oatmeal cookie baking. These cookies have a touch of sweet and a heartiness to them that’s pure comfort food at its best.
When you finish baking the cookies store them in an airtight container for 1 week or in the freezer for 6 months. These chocolate chip oatmeal cookies only have 130 calories so don’t feel guilty about grabbing one for dessert.
Freezing cookie dough:
This cookie dough freezes well. Scoop the dough into cookie size portions, freeze on a sheet pan then stick them in a re-sealable freezer bag. If you bake them while still frozen increase the baking time by 1 to 2 minutes. The frozen cookie dough will not spread as much when they bake. If you want them to spread a bit more then let them thaw.
Frozen cookie dough will store in a freezer-proof container for 6 months. If you portion them in advance all you have to do is reach into the bag and grab a few frozen cookie dough balls.
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Our Crispy Double Chocolate Cookies are rich and decadent, and each bite tastes like a crisp, chocolate-y brownie. They’re so delicious and easy, you may become obsessed.
- These Chocolate Chip Cookie Shots are a clever and fun way to get your milk and cookies all in one bite! You can’t really do one without the other, so why not combine them? This is my type of shot, keep them comin’.
- Look out, because this Peanut Butter Tart is sinfully delicious! It’s so creamy and sweet and overall bliss, not to mention it’s BEAUTIFUL. The ultimate peanut butter and chocolate dessert!
CONNECT WITH SAVOR THE BEST!
Be sure to follow us on our social media accounts
Did you make this recipe? We would love to hear from you. Drop us a comment below. By the way, if you want to see how to bake these cookies in an air fryer, check out these air fryer chocolate chip oatmeal cookies on my son’s site.
- 1 cup butter, melted
- 1-1/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1-3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 3/4 teaspoon salt
- 3 cups old fashioned rolled oats
- 2 cups semisweet chocolate chips
- Preheat the oven to 350°F and grease a couple of cookie sheets or line them with parchment paper.
- Add the melted butter, brown sugar, and granulated sugar to a mixing bowl. Beat until well blended.
- Beat in the eggs and vanilla extract.
- Sift the flour, baking soda, cinnamon, and salt over the sugar mixture and stir well or beat with an electric mixer.
- Stir in the rolled oats and chocolate chips.
- Scoop heaping tablespoons of dough onto a baking sheet. Keep the mounds of dough spaced 2 inches apart.
- Bake for 8 to 10 minutes until brown on the edges then cool on a cooling rack.
- You don't need an electric mixer for this recipe but it is faster if you use one.
- If you use larger scoops of dough increase the baking time.
- These cookies are loaded with oats which keeps them from spreading too much and guarantees you will get thick, chewy cookies.
- This cookie dough freezes well. Scoop into cookie size portions, freeze on a sheet pan then stick them in a re-sealable freezer bag. If you bake them while still frozen increase the baking time by 1 to 2 minutes. The frozen cookie dough will not spread as much.
- Store in an airtight container for 1 week or in the freezer for 6 months.
- Frozen cookie dough will store in a freezer-proof container for 6 months.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
- Pyrex Glass Mixing Bowl Set (3-Piece)
- Dash SHM01DSBU Smart Store Compact Hand Mixer Electric for for Whipping + Mixing Cookies, Brownies, Cakes, Dough, Batters, Meringues & More, 3 speed, Aqua
- U-Taste 10 Piece Measuring Cups and Spoons Set in 18/8 Stainless Steel
- Watkins Original Gourmet Baking Vanilla Extract, with Pure Vanilla Extract, 11 Ounce (Packaging may vary)
- Toll House 62% Cacao Bittersweet Morsels, 10 Ounce
- Quaker Oats, Old Fashioned, 18 Oz
Nutrition Information:Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 132Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 98mgCarbohydrates: 16.5gFiber: 2gSugar: 19gProtein: 1.2g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.