Warm, gooey, and chock full of chocolate chips, these oatmeal chocolate chip cookies will make your mouth water! My special recipe is made with basic ingredients and truly is the best.
Add some of these other classics to your recipe box! You can’t miss The Very Best Chocolate Chip Cookies, Classic Peanut Butter Cookies, and my Snickerdoodle Cookies!
Recipe Features
- Cookie Classic: I consider this a must make recipe at some point in your life. The combination of brown sugar, oats, and sweet chocolate pieces is irresistible.
- Freezer Friendly: Like most cookie recipes, this one is freezer friendly! Freeze as dough balls for a fresh cookie anytime or baked for a quick grab treat.
- Customizable: There are dozens of mix in options for this cookie, and they all are unbeatable! Add a handful of nuts, dried fruits, shredded coconut, and so much more.
My son is the ultimate lover of oatmeal cookies. He never misses a chance to try a new recipe and was insanely excited when I told him I was going to add chocolate chips to this batch.
His only request was that they be “puffy” and have extra sweetness.
To accomplish this, I opted to use a little white and brown sugar and chill the dough before baking. The end result is a sweet cookie that has a hint of molasses flavor and perfectly puffed.
Ingredients To Make Oatmeal Chocolate Chip Cookies
This recipe calls for mainly pantry staples, like butter and sugar, with the exception of oats. Easy peasy. Here’s what you need to make these cookies.
- Butter: This is the fat component of the cookie that gives your cookie structure and texture.
- Sugars: A blend of both white sugar and brown. This adds a slight molasses flavor that pairs wonderfully with the oats.
- Eggs: Your binding agent. Use large eggs at room temperature.
- Vanilla: Pure vanilla extract! Do not use imitation.
- All-Purpose Flour: Regular white flour that is found in the baking aisle of your local grocer.
- Baking Soda: This is the leavening agent. It gives your cookie lift. One tip, be sure to use fresh baking soda. The longer it sits in the pantry the less effective it will be.
- Salt: Just a touch. This is a flavor enhancer which makes the cinnamon and vanilla stand out.
- Cinnamon: This is an optional ingredient, but one we really suggest you use.
- Oats: See below for notes on the types of oats to use in cookies.
- Chocolate Chips: I like semi-sweet, but milk chocolate will work too!
How To Make Oatmeal Cookies With Chocolate Chips
- PREP: Preheat the oven to 350 degrees. Line two baking trays with parchment or silicone liners and set aside.
- CREAM: Combine the butter and two sugars in a mixing bowl. Beat until light and fluffy, roughly 4 minutes. Stir in the egg and vanilla extract.
- DRY: In a large measuring cup, whisk together the flour, baking soda, salt, and cinnamon. Mix into the butter mixture. Fold in the oats and the chocolate chips.
- CHILL: Optional, chill the dough at least 1 hour or up to 8.
- BAKE: Scoop the cookie dough into round balls that are 1/4 cup per cookie, and place 3 inches apart on the tray. Bake 10 minutes, or just until the edges are slightly browned. Cool on the tray.
Helpful Tools
- Baking Mats: Invest in a silicone baking mat. These things are gold in my kitchen. They are so amazing for so many different things, but above all… They keep my cookies from sticking to the pan. Oh, and did I mention they are reusable??
- Cookie Scoop: Use a cookie scoop for even cookie sizes.
- Measuring Cup: No scoop? No problem! I mention above that I really love big thick cookies. This 1/4 cup measuring cup is what I use to get even sizing.
Recipe Notes:
Dark chocolate, or semi sweet chips, are best for this cookie recipe. However, a milk chocolate would also be delightful!
Here is the deal… I used quick oats because that is what we always have on hand. I asked my sister to test the recipe and she used rolled oats. Both turned out delicious. For this cookie recipe, they are interchangeable. We did notice that the cookies made with rolled oats soaked up more liquid and needed to be baked for less time.
Keep cookies stored in an airtight container for up to two weeks.
No. But if you like a little fluff to the cookie it does help. Chilling the dough for an hour helps to solidify the butter which makes it melt slower during the baking process. This gives you a perfectly puffed cookie.
Follow the recipe through rolling the dough balls. Place on a tray in a single layer and freeze for 30 minutes. Transfer to a freezer safe container or bag and keep stored for up to three months.
When ready to bake, let sit at room temperature for 30 minutes. Bake according to the recipe.
More Must Try Cookie Recipes
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Chewy Oatmeal Chocolate Chip Cookie Recipe
Ingredients
- 1/2 cup butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 teaspoon cinnamon
- 1½ cups oats
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350 degrees. Line two baking trays with parchment or silicone liners and set aside.
- Combine the butter and two sugars in a mixing bowl. Beat until light and fluffy, roughly 4 minutes.
- Stir in the egg and vanilla extract.
- In a large measuring cup, whisk together the flour, baking soda, salt, and cinnamon. Mix into the butter mixture.
- Fold in the oats and the chocolate chips.
- Optional, chill the dough at least 1 hour or up to 8.
- Scoop the cookie dough into round balls that are 1/4 cup per cookie, and place 3 inches apart on the tray.
- Bake 10 minutes, or just until the edges are slightly browned. Cool on the tray.
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