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 CookiesÂ
- 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.
Stephanie says
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.
bakerbynature says
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 🙂
Olga says
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!
Lindsay says
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!
Kayle (The Cooking Actress) says
oooh I love how jam packed with chewy yummy oats these cookies look!
Turner says
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.
bakerbynature says
SO happy they turned out great, Turner! Adding white chocolate chips is a great idea 🙂
thehuatecookie says
omg yummm!!! xO!
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yummy supper says
I am with you… buttery, chocolate-y, chewy, cookies are pure love!
-E
sheila @ Elements says
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. 🙂
Caroline says
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. 🙂
Cheryl Barker says
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… 🙂
bakerbynature says
OoooHHhh I like the idea of pumpkin chocolate chip!
Eben says
I made these cookies today with added chopped cranberries wow what a treat. These are amazing Cookies for any occasion.
Eben from South Africa