The Best Oatmeal Chocolate Chip Cookies

4.87 from 23 votes
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These oatmeal chocolate chip cookies are chewy and incredibly soft. Loaded with chocolate and oats, they’re super easy to make!

These oatmeal chocolate chip cookies are chewy and incredibly soft. Loaded with chocolate and oats, they're super easy to make!


 

Is there anyone who would say no to cookies? Oatmeal cookies are our absolute favorites, from oatmeal date cookies and cranberry oatmeal cookies to maple oatmeal cookies and peanut butter oatmeal raisin cookies, we take them all with a glass of milk, please and thank you.

Why this recipe works

  • They’re absolutely chewy and every bite is bursting with chocolate.
  • These oatmeal chocolate chip cookies are thick. You’ll never get flat cookies with this recipe.
  • They have the softest inner texture you’ve ever tasted in an oatmeal cookie because they are slightly under cooked.
These are the best oatmeal chocolate chip cookies and they're perfect for dessert!

Ingredients

  • Eggs: Use eggs that are at room temperature.
  • Butter: It’s best to use unsalted butter that’s at room temperature. Butter substitutes or margarine will change the texture.
  • Brown and white sugar: A combination of both would give the cookies great flavors.
  • Oatmeal: Use old-fashioned oatmeal for this recipe and not quick or instant oats.
  • Flour: All purpose flour works perfectly for this recipe. For a gluten-free version try using a 1:1 gluten-free flour.
  • Chocolate chips: Regular or semi sweet chocolate chip would work for this recipe. You can also use chopped chocolate chunks.
to make these cookies you need eggs, butter, brown sugar, oatmeal, chocolate chips and flour.

Instructions

  1. Start with creaming the butter, egg and sugars together in a bowl.
  2. Add the old-fashioned rolled oats and all purpose flour. Mix well until incorporated.
  3. Fold in the chocolate chips using a spatula or a wooden spoon.
  4. Cover the bowl and refrigerate the cookie dough for one hour. This helps the cookies not to flatten too much while baking.
  5. Meanwhile, preheat the oven and line a couple of baking sheets with parchment papers.
  6. Once the oven is heated, scoop the cookie dough onto a baking sheet and bake in the oven until the edges are slightly brown and the top is very, very soft.
  7. Let the oatmeal chocolate chip cookies cool in the pan for 5 to 10 minutes and then transfer them to a cooling rack using a spatula.

Variations

These cookies are so delicious on their own but if you want to jazz them up a bit, here are a few suggestions:

  • Nuts: Add some chopped walnuts or pecans with the chocolate chips.
  • Coconut: Add 1/2 cup shredded coconut with the chocolate chips.
  • Candies: Leave out the chocolate chips and use chopped up Reese’s or M&M’s.
  • No brown sugar: Leave out the brown sugar and use 3/4 cup white sugar in total.
These thick and chewy oatmeal chocolate chip cookies are super tasty.

Frequently asked questions

Can I use quick oats to make these cookies?

It’s best to use old-fashioned rolled oats to make oatmeal cookies as they give you a much chewier texture compared to quick oats. However, for cookies like no bake peanut butter oatmeal cookies that don’t require baking in the oven, I would suggest using quick oats.

Can I make these ahead of time?

You can refrigerate the cookie dough for up to three days. Simply place the oatmeal cookie dough on the counter for thirty minutes and then bake the cookies.

How long do these cookies keep?

Store the cookies in an airtight container and keep in a cool, dry place for up to 5 days.
You can also place them in a freezer bag and freeze for up to 6 months. To serve, you can place the cookies on a baking sheet at heat in the oven at 230 degrees F for about 15 minutes.

Can I freeze the cookie dough?

Yes, transfer the dough to a freezer bag and freeze it for up to 4 months. To bake, thaw the cookies dough in the fridge overnight and then proceed with the baking instructions.

These are the best oatmeal chocolate chip cookies you've ever had!

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4.87 from 23 votes

The Best Oatmeal Chocolate Chip Cookies

These oatmeal chocolate chip cookies are chewy and incredibly soft. These cookies are loaded with chocolate and oats and they’re super easy to make! 
Prep: 15 minutes
Cook: 12 minutes
Chill: 1 hour
Total: 1 hour 27 minutes
Servings: 24 cookies
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Ingredients 

  • 1/2 cup unsalted butter, softened
  • 1 egg, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 cups old-fashioned oats
  • 1 cup All purpose flour
  • 1/2 tsp baking soda
  • 1 1/4 cup semi sweet chocolate chips

Instructions 

  • In a bowl of a stand mixer, combined butte, egg, brown sugar and granulated sugar on medium speed until creamy and combined. 
  • Add in old-fashioned oats and combined well. 
  • Mix in Gold Medal Enriched Flour and baking soda into the mixture and stir until no lumps of flour is left. 
  • Fold in chocolate chips and make sure they’re evenly distributed. 
  • Cover the bowl and refrigerate for 1 hour. 
  • Preheat the oven to 350° F and line a baking sheet with parchment paper. Take the dough out of the fridge and let it sit on the counter for 15 minutes. 
  • Using a cookie scoop, scoop cookie dough onto the baking sheet and leave 2 inch space between them. 
  • Bake the cookies in the oven for 12 minutes. 
  • Take the cookies out of the oven, they will be puffy and very soft on the outside. Let them cool for 10 minutes on the baking sheet and then transfer them to a cooling rack to cool completely. 

Notes

  • Make ahead: You can refrigerate the cookie dough for up to three days. Simply place the oatmeal cookie dough on the counter for thirty minutes and then bake the cookies.
  • Freeze the dough: Transfer the dough to a freezer bag and freeze for up to 4 months. To bake, thaw the cookie dough in the fridge overnight and proceed with the baking instructions. 
  • Storage: Store the cookies in an airtight container and keep in a cool, dry place for up to 5 days. You can also place them in a freezer bag and freeze for up to 6 months. To serve, you can place the cookies on a baking sheet at heat in the oven at 230 degrees F for about 15 minute.
  • Variations: Add chopped walnuts, pecans or shredded coconut for more flavor. You can also use chocolate chunks instead of chocolate chips.  
  • Gluten free: Use a 1:1 gluten-free flour instead of regular all purpose flour. 

Nutrition

Calories: 169kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 32mg | Potassium: 93mg | Fiber: 2g | Sugar: 12g | Vitamin A: 133IU | Calcium: 16mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe? Leave a comment below!

This post has been sponsored by Star Market. All thoughts and opinions are my own.

About Shadi HasanzadeNemati

I'm here to show you how to make delicious Persian, Middle Eastern and Mediterranean food at home. My easy to follow recipes will bring exciting new flavors to your table!

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4.87 from 23 votes (14 ratings without comment)

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13 Comments

  1. 5 stars
    Simple and easy and healthy too. Perfect for a healthy snack box option. Chocolate make it all the more yummy.

  2. 5 stars
    These cookies look fantastic!! My husband’s favourite cookies are oatmeal chocolate chip ones, so this will be perfect for him 🙂

  3. 5 stars
    Oh man, I LOVE adding oatmeal to cookie recipes, it always makes them so chewy and soft! I need to make these ASAP!

  4. 5 stars
    I made these at the weekend and my kids went nuts for them!!! There were none left by Sunday afternoon!!
    Wonderful cookie recipe 😀