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These Thick and Chewy Oatmeal Chocolate Chip Cookies are packed with tons of oats and gooey chocolate chips. This delicious oatmeal cookie recipe is so easy to make, loaded with chocolate chips, and requires no dough chilling! So good with a glass of milk!
Oatmeal Chocolate Chip Cookies
I know you love cookies as much as I do, so I’m very excited to share my favorite chewy oatmeal chocolate chip cookies with you today! These cookies have actually been on my blog for years now, but the pictures and writing were in desperate need of a makeover. One thing that didn’t need a makeover? The recipe itself! These cookies are thick and chewy, loaded with crunchy oats and gooey chocolate chips, and ready in less than 30 minutes.
I hate to humblebrag, but these oatmeal chocolate chip cookies are the epitome of simple, delicious, recipe perfection.
Confession: I’ve been baking cookies non-stop this week! 8 batches down and it’s only Tuesday. With the busiest baking season basically at our fingertips, I’m trying to get a head start. Suffice it to say, things are going to get really sweet around here, REALLY soon.
And by soon, I mean right now.
Oatmeal Chocolate Chip Cookie Recipe
Oatmeal Chocolate Chip Cookies for the win! As I mentioned earlier, baking these beauties couldn’t be easier. The dough requires NO chill time and only takes about 10 minutes to assemble, 15 minutes to bake, and 2 minutes to devour. This recipe makes about 2 dozen large cookies, so it’s perfect for serving a crowd! If you’re a smaller household, don’t fret – the cookie dough can be rolled and frozen until needed. Just be sure you add a minute or two to the bake time if you’re baking them from a frozen state.
Tips and Tricks for Recipe Perfection:
- Your butter must be at room temperature to properly cream with the sugars. You’ll know your butter is soft enough when you can press your finger into the top and an indentation is effortlessly made. Cold butter as well as melted butter should never be used when making these cookies; it will not work.
- For this recipe you’ll need rolled oats, not instant oats! Rolled oats are also called old-fashioned or whole oats. Visually rolled oats are flat and round.
- Don’t over bake! The cookies should still be slightly soft in the center; they’ll firm up as they cool.
- Be sure to allow the cookies to cool on the baking sheet for a full 10 minutes before transferring them to a cooling rack. They need the 10 minutes to firm up so they don’t fall apart as your transfer them.
If you’re looking to bump your baking game up to the next level, make these chewy oatmeal chocolate chip cookies TODAY! They’re legit amazing.
Oatmeal Cookie Recipes:
- Brown Butter Chocolate Chunk M&M Oatmeal Cookies
- Chewy Butterscotch Oatmeal Cookies
- Chewy White Chocolate Cranberry Oatmeal Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Brown Butter Oatmeal Raisin Cookies
Oatmeal Chocolate Chip Cookies
Ingredients
- 2 sticks (8 ounces, 1 cup) unsalted butter, at room temperature
- 1 and 1/2 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 2 tablespoons milk
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 and 1/2 cups rolled oats (not instant oats)
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350 (F). Line two large baking sheets with parchment paper; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, cream together the butter and both sugars until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, scraping down the sides as needed. Beat in the milk and the vanilla extract until combined.
- In a medium bowl, stir together the flour, baking soda, and salt. On low speed, gradually beat the flour mixture into the butter/sugar mixture until just incorporated. Turn mixer off. Using a wooden spoon or strong spatula, stir the oats and chocolate chips into the cookie dough, stirring just until incorporated.
- Scoop 2-inch balls of cookie dough onto the prepared baking sheets, leaving about 1 and 1/2 inches between so they have room to spread.
- Bake, one sheet at a time, in preheated oven for 10 to 12 minutes, or until cookies are golden and set at the edges and still slightly soft in the center. Repeat with all cookie dough.
- Cool cookies on baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
when i think cookies, i think of this!
It is NOT a good idea to read this while sitting in bed. Now I want cookies!
Totally making these cookies! They look so good!
haha love this post! These cookies sound perfect. I’m bookmarking 🙂
Every time I open a browser to read your blog, I basically squeal with delight at the pictures you’ve taken of the foods you’ve made! Everything looks delicious and I totally wish I could taste-test your creations! Happy Monday.
thank you for recipes
Mmm delicious looking chocolate chip cookies, planning on making some this week too.
Fab blog, hope to hear more about the cute boy!
These are my all time favorite cookies! There’s something about chewy oatmeal and warm chocolate that I just love 🙂
I don’t think I have tried oatmeal chocolate chip cookies. I love both, I love oatmeal cookies, now I want to try this cookie
Gorgeous cookies! The kind I cannot stop eating. ;-P
Cheers,
Rosa
Yes, chocolate is always a good thing in a cookie 🙂 My sister even makes pumpkin chocolate chip cookies. Says they’re terrific.Now I want to eat a cookie… 🙂
OoooHHhh I like the idea of pumpkin chocolate chip!
I made these cookies today with added chopped cranberries wow what a treat. These are amazing Cookies for any occasion.
Eben from South Africa
I would gladly help you eat these cookies! They look delicious. and I’m sure cute boy would love nothing more than to sit and eat a quesadilla with you. 🙂
Do you have any idea how much I want some of these??? Oh man…they sound so good! I haven’t had an oatmeal cookie in ages, and I’ve never had one with chocolate chips before. I wish I had time to make them this evening. You’ll have to eat one (or two) for me. 🙂
I am with you… buttery, chocolate-y, chewy, cookies are pure love!
-E
omg yummm!!! xO!
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Tried this recipe and they turned out great! Will definitely be making these again!! Due to an impatient preschooler and lack of advance planning on my part, I crossed my fingers and actually did resort to melting the butter and I didn’t have any problems. Next time I will let it warm up in advance to see what the difference is. We also added some white chocolate chips.
SO happy they turned out great, Turner! Adding white chocolate chips is a great idea 🙂
oooh I love how jam packed with chewy yummy oats these cookies look!
I want to bring oatmeal chocolate chip cookies to my brother and sister-in-law who just had a baby. I don’t have a “go to ” recipe, so I was thrilled to find yours. SO many recipes I’ve seen for oatmeal cookies either have raisins (which I don’t care for) or have chocolate chips and cinnamon (a flavor combination I do NOT like.) I’m super excited to try your recipe! I’m sure they will be great!
Great recipe! That would be very nice if you post the exact amount of ingredients in grams, not in cups. It’s really odd however here in Russia we usually use 250 ml cup, I guess it’s not the same that you use. So the recalculating in grams will be very helpful! Thank you anyway for sharing!
In the process of baking my second dozen. The first batch burned on the bottom! I’ve moved the rack up a level to prevent this happening a second time. So far, so good! I also think there might be half a teaspoon too much of the baking powder or soda… there’s an interesting taste that I cannot put my finger on.
Regardless, these cookies look phenomenal. They are thick and full of oatmeal, which is precisely what I was looking for.
Hi Stephanie. I always suggest baking with your oven rack on the middle position. Also, I typically notice a funny taste when my baking soda or powder is expired. Not sure if that’s what it is, but worth checking out. Happy you’re enjoying the recipe 🙂
Good recipe, to bad about the pop ups on your site.
Hi Scott. I’m glad you enjoyed the recipe! I don’t have any pop up ads on my site, although there is an ad you can click out of at the top.
Have you tried browning the butter like some of your other wonderful cookie recipes??
Baked these cookies today and they are delish! My husband enjoyed them. Nothing like home baked cookies on a cold day. Thanks for the recipe.
Don’t know what I did wrong but my cookies spread all over the cookie sheet. Looks nothing like the picture. I followed your recipe exactly. I baked 2 batches and decided to put the rest of the dough in the fridge to see if that will help prevent them from spreading.
Made these for a party… Made with a mix of semi Sweet and white chocolate chips. Everyone absolutely loved it. These truly are the best oatmeal cookies. Thank you so much for the recipe.
Yum! Just made these, delightfully crisp edges and chewy in the center. I used a rounded tablespoon to drop them onto the sheet and it made more than 40 Cookies, which was great news for me because I needed three dozen to give away and still had some for my family to enjoy. They’re already disappearing!
I’m definitely making these tomorrow! The texture looks perfect!
I accidentally added the baking soda in with the eggs and vanilla. The cookies came out delicious but very flat, I then put the rest of the batter in the fridge. Next day I baked them and they’re still super flat. Could my mistake have caused the flatness? Will definitely make them again. My son who loves thick cookies even loved them as they were.
Hello!)
Is it possible to make them with any other type of flour? (Rice, corn, etc.)
Thank you!
Can you use self rising flour? If so would you reduce or eliminate the baking soda soda.
These are the BEST oatmeal chocolate chip cookies I’ve ever had. I added a touch of cinnamon to the dry ingredients before mixing. They were a hit and I’ll be making this recipe over and over for sure!
Hii, I have tried your recipe but my cookies dough couldnt melt as good as your. Would you like to help me? Maybe any suggestion ? Thanks before. Ur recipe always awesome!!
-mayra-
Hi! Do you mean they didn’t spread out enough? If so, I would suggest decreasing the flour by a 1/4 cup to start!
Why not instant oats!? It’s all I have and I want to make them so bad!! 🙂
They yield a much less chewy and structured cookie. But you can definitely experiment with instant! You may need to add more.
Made these cookies and followed the recipe as written—whlie delicious tasting, they did were flat as pancakes and looked nothing like the photo
Great taste but mine too came out VERY flat.
Made these this week with my young son, and we LOVED them. I’ve been telling everyone about the recipe and have already gifted several cookies to family and friends. I did have to cook for longer than 15 minutes (at 15 minutes mine were still visibly raw), but was able to adjust and they turned out great. And my son learned “cookie” as a bonus!
I pressed “Comment” too soon – 5 STARS!!!
Tried them out. MIne spread out more
Like traditional oatmeal cookies. Hmmm…. still good, but when I look at yours I see a traditional chocolate chip with oatmeal in them.
I absolutely love this recipe!! Its a great one to make at uni as a flat-pleaser 🙂
I was wondering if you could add metric conversions for your measurements? I’m from the UK so am far more accustomed to using a weighing scale rather than cup measurements. Thank you!!
Where is the butter in your recipe?
These are probably one of the best tasting cookies out there! My cookies spread to much/ flatten and don’t look like your picture any advice?
Recipe says cream butter? And sugars
Don’t see butter in ingredients?
Hi Michele. Creaming the butter means to beat until smooth and creamy. Butter is the first ingredient listed in the recipe.
You didn’t say how much butter
Just made these…Very good
Yum! Love that they didn’t flatten like most when using butter. Added walnuts and it’s a new favorite.
Hello
Love your recipes, will appreciate if you could share eggless recipe.
Yum. I didn’t have any vanilla on hand so ,it true Canadian fashion, substituted maple syrup. I am on a low cholesterol diet so I used shortening instead of butter. They took 2 extra minutes to bake but turned out great
How many carbs and sugar per cookie, I would love to try these
5 for taste; 1 for looking like the photo. They had significant spread. If I divided the dough into 24 equal portions, they would weigh about 67 grams each. This is a giant cookie. The first batch I followed the guideline for 2 dozen cookies. Baked 6 cookies on a large cookie sheet and they all ran together. Second batch, i used smaller scopes, and put 8 on a sheet. Still had the problem with spread, but not as bad. I’m wondering what the trick is to get thick cookies as pictured – I see others have had the same problem.
Love them! Made a few tweaks, left out the 1/2 cup of white sugar. I used oat milk and 1/4 tsp of salt, my favorite new go to recipe.