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Say hello to the PERFECT chewy oatmeal chocolate chip cookie recipe! These oatmeal chocolate chip cookies have buttery flavor, plenty of old-fashioned oats, and gooey chocolate chips. And no dough chilling, so you can just roll into dough balls and bake.
Chewy Oatmeal Chocolate Chip Cookies
My family loves oatmeal in all forms… but mainly, they love oatmeal cookies! I can’t tell you how many pounds of old-fashioned oats we go though each year. But it’s probably in the hundreds.
And we’ve used a lot of those oats to perfect this oatmeal cookie recipe! Here’s why these are the best:
- Perfect chewy texture! With just a little crunch at the edges.
- Delicious buttery flavor in every bite.
- Rolled oats aka old-fashioned oats add so much texture and chew.
- Brown sugar and a whole tablespoon of vanilla make them extra flavorful.
- No cookie dough chilling required!
- Loaded with gooey chocolate chips.
Oatmeal Chocolate Chip Cookie Recipe: Ingredients
- Butter: Make sure your butter is at room temperature before making the cookie dough.
- Sugar: A combination of light brown sugar and granulated sugar adds sweetness. And give these cookies a great chewy/moist texture.
- Eggs: Use large variety eggs and make sure they’re at room temperature before use.
- Milk: For best results, use whole milk, aka full-fat milk. In a pinch, you can use reduced fat milk.
- Vanilla Extract: Use pure vanilla extract, never artificial which will add an odd taste.
- All-Purpose Flour: Some readers have reported good results using a 1-for-1 gluten free flour instead. Otherwise, I don’t suggest using any other variety of flour. This is definitely the most important ingredient in the dry ingredients.
- Baking Soda: Helps the oatmeal chocolate chip cookies spread in the oven. Making sure your baking soda is fresh and not expired. Don’t sub baking powder.
- Salt: I use kosher salt in the cookie dough. But sometimes like to sprinkle the baked cookies with a little sea salt to make them look extra fancy.
- Oats: For that perfect chewy texture, use old-fashioned oats aka rolled oats. Do not sub quick oats or instant oats.
- Chocolate Chips: I like using semi-sweet chocolate chips but milk chocolate or dark chocolate chips will also work.
How to Make Oatmeal Chocolate Chip Cookies
- Oven Prep: Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
- Make the Cookie Dough: You’ll need a stand mixer or an electric handheld mixer to make these cookies. Add the oats and chocolate chips last. And be sure not to over mix the cookie dough once you’ve added the dry ingredients.
- Roll the Dough into Balls: Then place the cookie dough balls onto the prepared baking sheets. Leave room for spreading!
- Bake the Cookies: They should be golden brown and set at the edges, but still soft in the center. Do not over bake these cookies, as they continue to cook after you remove them from the oven.
- Cool the Cookies: 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. Then completely cool the oatmeal chocolate chip cookies on a wire rack.
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.
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How to Freeze Oatmeal Chocolate Chip Cookies Recipe (Freeze the Dough Balls)
- Make cookie dough as directed. Scoop the cookie dough onto a large baking sheet.
- Place the baking sheet into the freezer and freeze until the dough balls are solid.
- Transfer the dough balls into a freezer safe bag, press any excess air out, and seal.
- Place the bag into the freezer for up to 2 months! Thaw cookie dough in the freezer for about 30 minutes before baking.
- Bake as directed. You may need to add a few extra minutes onto the bake time since you’re baking them from a frozen state.
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
Say hello to the PERFECT chewy oatmeal chocolate chip cookie recipe! These oatmeal chocolate chip cookies have buttery flavor, plenty of old-fashioned oats, and gooey chocolate chips. And no dough chilling, so you can just roll into dough balls and bake.
Ingredients
- 1 cup (227g) unsalted butter room temperature
- 1 cup (213g) light brown sugar packed
- 1/2 cup (99g) granulated sugar
- 2 large eggs room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 2 and 1/4 cups (270g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon optional
- 2 and 3/4 cups old-fashioned 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, salt, and cinnamon, if using. On low speed, gradually beat the dry ingredients into the butter mixture, until just incorporated.
- On low speed, add in the oats and chocolate chips, mixing just until combined.
- 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 11 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.
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
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 🙂
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!
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!
oooh I love how jam packed with chewy yummy oats these cookies look!
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 🙂
omg yummm!!! xO!
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I am with you… buttery, chocolate-y, chewy, cookies are pure love!
-E
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 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. 🙂
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