These super rich and chewy oatmeal chocolate chip cookies are loaded with semi-sweet chocolate chips and old fashioned oats. They’re soft and chewy on the inside, and crispy on the outside. These truly are the best oatmeal chocolate chip cookies. Serve with a cold glass of milk, and enjoy!
Why You’ll Love These Cookies
The thought of adding chocolate chips to my oatmeal cookies never crossed my mind until someone requested them as a dessert for Christmas. To me, oatmeal cookies should have walnuts, raisins, etc.. but chocolate chips? Never!
However, I obliged. I took my favorite oatmeal cookie recipe and threw in some chocolate chips. I was amazed by the results. The addition of the chocolate chips produced a chewy oatmeal cookie loaded with gooey melted chocolate chips. They must have known something I didn’t.
I can now say that these are one of the best oatmeal cookies I have ever had. Here’s why you’ll feel the same way:
- They’re soft, chewy, and slightly under baked. The oats give them a nutty, chewy texture that works well with the chocolate.
- This recipe makes a total of about 18-24 cookies depending on how large or small you make them. Perfect for bringing to a party or for freezing any extras!
This oatmeal chocolate chip cookie recipe will take less than 20 minutes start to finish, including baking time! Perfect for when you need a quick fix for that sweet tooth.
Ingredients for Oatmeal Chocolate Chip Cookies
- Brown Sugar: I use brown sugar in this recipe instead of white table sugar. I prefer the taste of brown sugar in a cookie not to mention the extra chewiness and moisture it gives the cookies.
- Oats: Old fashioned oats are used in this recipe. They provide a chewier texture and are perfect for oatmeal cookies! If you don’t have old fashioned oats on hand you could always use quick cooking oats.
- Vanilla + Cinnamon: I added some pure vanilla extract and cinnamon to the batter for some extra flavor. Add some raisins of nuts if you like them in your oatmeal cookies.
- All purpose flour: Adding flour and oats make these cookies perfectly crisp and chewy. Make these cookie gluten free by substituting gluten free flour.
- Egg: Add moisture and structure to the cookies.
- Chocolate Chips: Are a must in this recipe. Feel free to use your favorite type. Dark chocolate or chocolate chunks would be amazing!
How To Oatmeal Chocolate Chip Cookies
Cream butter and sugar: In a stand mixer with the paddle attachment add butter and light brown sugar and cream until light and fluffy, about 3 minutes.
Add in egg and vanilla: And mix until combined, another 1-2 minutes.
Combine dry ingredients: Add flour, cinnamon, salt and baking soda to a medium bowl and mix. Add the dry ingredient to the mixer in two parts.
Fold in oats and chocolate chips: By hand using a spatula just until combined
Portion / Bake Cookies: Scoop about 1 heaping tablespoon of batter for each cookie and place cookies on a prepared baking sheet. (You should get about 18-24 cookies depending on how large or small you make the cookies)
Place in the oven and cook for 8-10 minutes until the edges are firm. The center may still look under baked but that is ok. It makes them extra soft and chewy.
Cool: Remove from the oven and let set for 3-4 minutes. Transfer to a cooling rack to cool completely.
Can you freeze these Oatmeal Chocolate Chip Cookies?
Yes! These cookies freeze really well! You can freeze baked cookies in a ziplock bag for up to 3 months. You can even roll these out and freeze unbaked cookies to pull out of the freezer when a craving strikes. To bake from frozen simply take the frozen cookies out of the freezer and let them defrost a bit while the oven comes up to temperature.
Tips and Variation
- Make sure to use room-temperature eggs and butter. This ensures a lump-free cookie dough where everything is evenly incorporated.
- Chill your dough for an even thicker cookie! 30 minutes will allow the cookies to develop more flavor and spread less in the oven.
- Measure flour correctly. I can’t emphasize how important this is! Measuring flour correctly ensures the cookie won’t be tough, dry or cakey. Too much flour can ruin a cookie recipe. To properly measure flour scoop flour with a spoon and pour into measuring cup. When it is full use a butter knife to scrape off any excess. That’s it!
- Under bake your cookie: Don’t be afraid to take your cookie out 1-2 minutes before the allotted cooking time. I take my cookies out of the oven when the edges of the cookies look set. They will continue to cook while they are cooling on the baking sheet.
- Use your preferred chocolate chips! I like semisweet, but dark, milk chocolate, white, or peanut butter chips would work well, too.
- Missing raisins in these oatmeal cookies? Add some! Raisins or even dried cranberries would be great additions.
- I love adding chopped up walnuts or pecans to the batter. Bonus points if you toast your nuts before adding them in!
If you like this cookie recipe then you’ll love my mug cookie recipe!
- Turn these into chocolate chip oatmeal whoopie pies by sandwiching some marshmallow fluff or buttercream icing in between two cookies.
- Or serve them as ice cream cookie sandwiches!
- Serve these easy chocolate chip oatmeal cookies alongside a pumpkin spice latte or a tall glass of milk!
More Cookie Recipes To Try
- Ultra Thick & Chewy Ginger Sugar Cookies
- Double Chocolate Chip Cookies
- Nutella Chocolate Chip Cookies
- Chewy Peanut Butter Cookies
- Zucchini Chocolate Chip Cookies
Did you make this recipe? Don’t forget to leave a review! This helps other readers and my website! I love to hear your feedback!
Oatmeal Chocolate Chip Cookies
Quick and easy Oatmeal Chocolate Chip Cookies. Thick and chewy loaded with semi-sweet chocolate chips and oats.
Oatmeal Chocolate Chip Cookies
- 1 stick unsalted butter softened
- 3/4 cup light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/4 cup old fashioned oats
- 3/4 cup semi-sweet chocolate chips
Oatmeal Chocolate Chip Cookies
- Preheat oven to 350 degrees. Line two baking sheets with parchment paper.In a stand mixer with the paddle attachment add butter and light brown sugar and cream until light and fluffy, about 3 minutes.
- Add in egg and vanilla and mix until combined, another 1-2 minutes.
- Combine flour, cinnamon, salt and baking soda in a medium bowl. Add the dry ingredient to the mixer in two parts.
- By hand fold in the oats and chocolate chips.
- Scoop about 1 heaping tablespoon of batter for each cookie and place cookies on a prepared baking sheet. (You should get about 18-24 cookies depending on how large or small you make the cookies)Place in the oven and cook for 8-10 minutes until the edges are firm. The center may still look under baked but that is ok. It makes them extra soft and chewy.
- Remove from the oven and let set for 3-4 minutes. Transfer to a cooling rack to cool completely. Store cookies at room temperature for up to a week or in the freezer for up to 2 months!
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!