These oatmeal chocolate chip cookies are easy to make with the best soft and chewy centers and crispy edges. Loaded with chocolate chips and old-fashioned oats, they are irresistible!
Love fresh homemade cookie recipes? Try iced oatmeal cookies or these easy oatmeal raisin cookies, too!
Table of Contents
Homemade Oatmeal Cookies
While I definitely love a classic and chewy oatmeal cookie…a girl needs her chocolate from time to time. So what better way to combine the two than make oatmeal cookies with chocolate chips? And if you love all the mix-ins these cowboy cookies should be on your list next!
These cookies are super soft and chewy on the inside, with perfectly crispy edges. They’re packed with oats and sweet chocolate chips, making every bite taste amazing.
The best part about these easy oatmeal chocolate chip cookies is that they’re made in one bowl. Super simple with easy cleanup. There’s just something about a chewy oatmeal cookie that’s so delicious!
Recipe Ingredients
This list may seem like a lot but each ingredient combines and makes the best oatmeal chocolate chip cookies that is chewy and delicious with a hint of sweetness!
Find the full printable recipe with specific measurements below.
- Butter: Since I have salt in the ingredients I use unsalted butter.
- Brown sugar and granulated sugar: Both sugars add sweetness and texture to the cookies as well as moisture to bring in a softer cookie.
- Eggs: This is a binder with cookies. It helps smooth the batter but also sticks it together making it chewy.
- Vanilla extract: Brings in a more savory flavor to the cookies.
- Flour: Thickens the cookies and give them the base of the oatmeal cookies.
- Salt: Helps blend all the ingredients together.
- Baking soda and baking powder: Makes them rich and fluffy when baking.
- Old-fashioned oats: One of the main ingredients! This is the texture but also the flavor from the oats is subtle and delicious.
- Chocolate chips: Add sweetness with some extra chocolate chips! I love to use semi-sweet. Use mini chip for a mini chocolate chip cookie variation.
Substitutions and Variations
Feel free to get creative with the flavor and add in extras! Here are a few favorites to try:
- Nuts and dried fruit: Add some chopped nuts (we love walnuts in my Levain cookie recipe) and raisins or use dried cranberries to make cranberry oatmeal cookies!
- Warm flavor: Also delicious is a sprinkle of cinnamon or shredded coconut like I did in these oatmeal coconut chocolate chip cookies.
- Candy: Sometimes I even replace half of the chocolate chips with M&M’s to make oatmeal M&M cookies
- Other types of chips: Use butterscotch chips to make oatmeal butterscotch cookies or try dark chocolate chips. Yum!
How to Make Oatmeal Chocolate Chip Cookies
Oatmeal chocolate chip cookies are simple to make and come together quicker than most cookie recipes. Use only one bowl! These cookies are a sweet and savory flavor with a soft and chewy texture. Everyone loves a good oatmeal cookie with a little extra chocolate!
- Combine wet ingredients. Cream the butter and sugars in a large bowl. Add eggs and vanilla and mix until combined.
- Add dry ingredients. Add flour, salt, baking soda, and baking powder. Stir just until combined. Then mix in the oats.
- Scoop dough onto a baking sheet. Using a medium cookie scoop, scoop the cookie dough onto prepared baking sheets. Press extra chocolate chips on top if desired. For a thicker cookie, refrigerate dough balls on the pan for 15-20 minutes.
- Bake in the oven. Bake for 7-10 minutes, or until the edges are just lightly golden brown (the centers should look a little underdone). Let cookies rest on the pan for 2 minutes and then transfer to a cooling rack to cool.
Baking Tips
Make the best cookies using these baking tips to help create chewy inside and golden brown-bottom cookies. You can’t go wrong with these cookies but with a few extra tips these can be perfected just the way you like them!
- Dough balls. Use a medium cookie scoop to scoop dough into balls so that all cookies are equal in size.
- Add chocolate chips. Once dough balls are formed, add a few extra chocolate chips on top to make them extra pretty.
- Chill dough. For a thicker result, chill the dough in the refrigerator for 15-20 minutes prior to baking. I love how that makes my sourdough discard chocolate chip cookies thicker.
- Baking cookies. Remove from the oven a little early for softer cookies and bake a little longer for crispier cookies.
- Don’t overbake. The centers should look a little underdone when removing them (they’ll continue to bake on the pan).
- Double batch. If making more than one batch, chill the dough in the fridge until used. You don’t want the butter to get too warm.
Recipe FAQs
I recommend using old-fashioned oats (aka rolled oats). They’re whole in size, resulting in a chewier texture. Old-fashioned oats give oatmeal cookies the bumpy consistency that they’re known for.
If you’re not a fan of the super chewy texture, try using quick oats instead. Quick oats are chopped, making the texture a little more soft and fine. Your cookies will likely cook faster if using quick oats, so be sure to keep an eye on them. I would not use steel cut oats.
Over mixing cookie dough can result in a hard and thicker type of cookie. Mix just enough that all the ingredients are well blended. You may want to make these super soft pudding cookies, instead!
Oatmeal is known to be a substitute or filler for cookies. It doesn’t always help your dough bind together but it does add flavor and texture to your cookies. This also helps build up a fiber additive too.
Oatmeal cookies have a high fiber content compared to other cookies without oatmeal. Oatmeal is known to have calcium, iron, and potassium which are all needed to be healthier.
Moisture is what helps keep cookies soft and chewy. The more butter, brown sugar, and eggs that are in a recipe, the chewier they will be.
Storing + Freezing
Make ahead of time, freeze, and store these any time you need them! These oatmeal chocolate chip cookies are so easy to make and have so many choices for storing!
- To store: Store in an airtight container at room temperature for up to 3 days.
- Freezing the cookie dough: Form dough into balls and add to baking sheet. Place the sheet in the freezer until the dough has hardened. Remove from the freezer and add to a freezer bag. Store in the freezer until ready to bake, about 2-3 months.
- Freezing: Let cool completely, then place in a freezer bag or container and freeze for up to 3 months. To thaw, let sit at room temperature or heat in the microwave until warm.
5-star review
“You got my attention with one-bowl but totally fell in love with them once baked. The texture is amazing!”
-Gina
More Oatmeal Cookie Recipes
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Oatmeal Chocolate Chip Cookies
Video
Ingredients
- 1 cup unsalted butter
- 1 ¼ cups light brown sugar , packed
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- ½ teaspoon baking powder
- 2 cups old-fashioned oats
- 1 ½ cups chocolate chips
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper or a silicone mat.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium high until light and airy. Mix in eggs and vanilla until combined.
- Add flour, salt, baking soda, and baking powder on low just until combined. Stir in the oats and chocolate chips.
- Using a medium cookie scoop, scoop onto the prepared baking sheets. Press extra chocolate chips on top, if desired. Chill baking sheets 15 to 20 minutes if your prefer a little thicker cookie.
- Bake 7 to 10 minutes, or until the edges are just light golden brown (the centers should look a little underdone). Take them out a little early for softer cookies and bake a little longer for crispier cookies. Let rest on pan 2 minutes before transferring to a cooling rack to cool completely.
Notes
- Add in extras like chopped nuts (we love walnuts), raisins or make cranberry oatmeal cookies!
- Add a sprinkle of cinnamon or shredded coconut like I did in these oatmeal coconut chocolate chip cookies.
- Replace half of the chocolate chips with M&M’s to make oatmeal M&M cookies
- Use butterscotch chips to make oatmeal butterscotch cookies. Yum!
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Chocolate, Chocolate Chip Cookies, Cookies, Desserts, Freezer-Friendly, Oatmeal Cookies
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I want to use this recipe of yours, but I also want to add in chopped Walnuts. Do I need to make the dough any different ??
Nope, you can add in chopped walnuts! It will make the dough a little more dense, so if you wanted you can use 1-2 TB less flour.
These cookies with oatmeal are so inviting. Delicious.
I love these chocolate chip oatmeal cookies!
I added these oatmeal chocolate cookies to our New Year’s Eve menu, they were a crowd favorite. They are so easy to make and delicious. I’m glad I saw this post and give it a try.
So glad you enjoyed the oatmeal chocolate chip cookies!
Can we replace egg with flax egg?
I haven’t tried, but let me know how it goes if you give it a shot!
You got my attention with one-bowl but totally fell in love with them once baked. The texture is amazing!
Fantastic recipe for oatmeal chocolate chip cookies. One of my husband’s favorites!
So happy to hear they were a hit with your hubby!
may i know what baking powder does in cookies? bec in most recipes i see they only use baking soda
Baking powder tends to make a lighter cookie texture. It is similar to baking soda and makes the cookies rise.
So so good but so much fun to make
I’m so glad you enjoyed them! :)
Amazing ! The best after making more than a batch of cookies a week with different recipes This one is the best !!!!
I’m so glad you loved them! Thank you for your comment. :)
I made a few replacements: whole wheat flour, kosher salt, and dark chocolate chips but I don’t think it would have mattered. These are delicious! So good.
Glad to know it works well with those substitutions. Thanks for letting us know! :)
Can you use Quick Oats?
Hi Elaine! Yes, you can definitely use quick oats! Since quick oats are chopped, the texture will be a little more soft and fine. Your cookies will likely cook faster if using quick oats, so be sure to keep an eye on them.
I need to try this immediately, it looks so good!
Looks insanely delicious! Need to make a batch of these, love it!
I am in heaven! I am drooling over this!
Love how easy these are! This is exactly what I have been craving; excited to give these a try tomorrow!
These were so easy to make and hands-down delicious! Perfect for our back to school bake sale; can’t wait to make them again!
These are my favorite! So easy to make and a great way to satisfy a craving.
YUM! This recipe is so yummy. I love chocolate chips and oatmeal cookies. Thanks for sharing your recipe!