Oatmeal Chocolate Chip Cookies
These oatmeal chocolate chip cookies are just so good. Thick, soft and chewy, they’re the perfect afternoon treat!
These Oatmeal Chocolate Chip Cookies may outshine your regular choc chip cookie recipe!
These oatmeal chocolate chip cookies are one of the best cookie recipes I’ve made. The oats give these cookies an exceptionally chewy texture, and they bake up thick and soft. Be sure to enjoy one warm from the oven while the chocolate chips are still melty!
Just like my classic Chocolate Chip Cookie Recipe, these oatmeal cookies are perfect for baking any time of year. I based this recipe off of my favorite Oatmeal Raisin Cookies recipe, and I have to say I love the texture of these cookies even more.
Ingredient Notes
- Dry Ingredients: All-purpose flour forms the base of the dough. Baking soda helps the cookies to puff up as they bake and salt brings out all of the flavors.
- Butter: Adds moisture, richness and flavor. Let the butter soften to room temperature before making the dough.
- Brown Sugar & Granulated Sugar: This recipe uses 3x as much brown sugar as white sugar. The brown sugar helps to give the cookies their chewy texture and creates a more complex flavor in the cookies. Using less granulated sugar also makes sure that the cookies don’t spread too much as they bake in the oven.
- Egg + Egg Yolk: For structure and flavor. Adding an extra egg yolk makes for a richer dough.
- Vanilla: For warm sweetness.
- Old-Fashioned Rolled Oats: For the best texture, use old-fashioned rolled oats. Quick oats can be used if that’s all you have, but the cookies won’t be quite as chewy. Do not use steel cut oats in this recipe.
- Chocolate Chips: I love using bittersweet chocolate chips. Semi-sweet or milk chocolate chips are also delicious in this recipe.
Success Tip:
For perfect cookies, use the spoon and level method to measure the flour. First, use a spoon or whisk to fluff up the flour in your container. Then lightly spoon the flour into your measuring cup. Once it’s full, level it off with the back of a knife. Using this method avoids packing in too much flour.
How to Make Oatmeal Chocolate Chip Cookies
Make the cookie dough. First whisk together the dry ingredients (flour, baking soda and salt) and set them aside. Then use an electric mixer to beat together the butter, brown sugar and granulated sugar until creamy. Mix in the egg, egg yolk and vanilla. Last, mix in the dry ingredients on low speed, followed by the oats and chocolate chips.
Chill the dough. You can bake this cookie dough without chilling, but I find that the cookies turn out better if you refrigerate the dough for 1 hour before baking.
Scoop and bake. Scoop rounded tablespoon sized portions of dough and roll into balls. Bake the cookies at 350° F for 9-11 minutes, until cookies are almost set in the center. For the softest cookies you want to slightly under-bake.
Kristine’s Tip
I like to press a few extra chocolate chips into the cookie dough balls before baking. This makes these oatmeal chocolate chip cookies look like they are bursting with chocolate chips!
Recipe Variations
- White Chocolate Chips: Swap the semi-sweet, milk or dark chocolate chips for white chocolate chips.
- M&M’s: Use them in place of the chocolate chips or use half choc chips and half M&M’s. Using holiday color-themed candies is an easy way to make these cookies festive for any holiday.
- Add Raisins or Cranberries: Add 1 cup of raisins or dried cranberries to the cookie dough; you may want to slightly reduce the amount of chocolate chips.
- Add Nuts: You can add up to 1 cup of chopped walnuts or chopped pecans to the cookie dough. I like to toast the nuts first in a skillet to bring out their nutty flavor.
- Add Cinnamon: Cinnamon and oatmeal are a delicious combination. You can add 1 teaspoon of ground cinnamon to the dry ingredients.
More Favorite Cookie Recipes
- Sugar Cookies
- Banana Oatmeal Cookies
- Peanut Butter Cookies
- Chocolate Oatmeal Cookies
- Molasses Cookies
Oatmeal Chocolate Chip Cookies
Ingredients
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ¾ cup unsalted butter, at room temperature
- 1 cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 ½ cups old-fashioned rolled oats
- 1 ½ cups chocolate chips
Instructions
- In a medium bowl whisk together the all-purpose flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and granulated sugar until creamy. Add the egg, egg yolk and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low speed, mix in the flour mixture until just combined. Then mix in the oats on low speed, scraping down the sides of the bowl as needed. Finally, mix in the chocolate chips on low speed.
- Cookies may be baked right away, but for best results cover and refrigerate the dough for 1 hour (and up to 24 hours) before baking. (If chilling the dough for 2+ hours, you may need to let the cookie dough sit at room temperature for about 10 minutes to soften up a little before rolling the cookie dough balls.)
- When you are ready to bake the cookies, preheat oven to 350° F and line your baking sheet(s) with parchment paper.
- Scoop rounded tablespoon-sized balls of dough, roll into balls, and place on the parchment-lined baking sheets, 3 inches apart.
- Bake for 9-11 minutes, until cookies are almost set in the center. Be careful not to over-bake. For the softest cookies you want to slightly under-bake. If baking two pans of cookies at once, rotate the pans halfway through the baking time.
- Let cookies cool on baking sheet for 5-10 minutes, then remove to a wire rack to cool completely.
Notes
- Mix-Ins: You can add up to 1 cup of raisins, chopped walnuts or chopped pecans to the cookie dough.
- Storage: Baked cookies may be stored in an airtight container at room temperature for up to 5 days.
- To Freeze Baked Cookies: The baked cookies can be stored in an airtight container in the freezer for up to 3 months. They will thaw in 10-15 minutes at room temperature or you can defrost them gently in the microwave.
- To Freeze Cookie Dough: Place rolled balls of cookie dough onto a parchment paper lined baking sheet and freeze on the baking sheet for 2 hours. Then transfer the frozen balls of cookie dough to a zip-top bag or other airtight container and store in the freezer for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
