Oatmeal Chocolate Chip Cookies
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Your favorite chocolate chip cookies just got an upgrade—these buttery oatmeal chocolate chip cookies are soft, chewy, crisp around the edges, and destined to be the new favorite in the cookie jar!
If you’re a fan of my classic chocolate chip cookies and oatmeal cookies, you’ll love this oatmeal chocolate chip cookie recipe. The cookies are soft, chewy, and just crisp enough around the edges. The oatmeal adds a satisfying texture—and maybe even lets us pretend they’re a little healthier. Chilling the dough for a few hours before baking not only makes the cookies bake up nice and thick but also enhances their rich, buttery flavor. Perfect for a cozy coffee break or any gathering, these cookies are sure to steal the spotlight from your usual chocolate chip cookie recipe!
“We followed the recipe precisely and the result is simply outstanding! The best oatmeal chocolate chip cookies we have ever had….ever!”
What You’ll Need To Make Oatmeal Chocolate Chip Cookies
- Butter: Lends richness and flavor.
- Granulated and Dark Brown Sugar: Sweeten the dough, adding moisture, depth of flavor, and a chewy texture. Feel free to use light brown sugar in place of dark.
- Vanilla Extract: Lends warm, aromatic flavor.
- Eggs: Bind the ingredients together and add structure to the dough.
- Baking Soda: Helps the cookies rise and brown.
- All-Purpose Flour: Forms the base of the dough; to measure, use the spoon-and-level method to ensure accuracy.
- Rolled Oats: Add texture, chewiness, and a hearty flavor to the cookies.
- Semi-Sweet Chocolate Chips: Add pockets of chocolate flavor; use good-quality chips for best results.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
In the bowl of an electric mixer fitted with the paddle attachment or beaters, add the butter and both sugars.
Beat on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary.
Add the vanilla and eggs.
Beat for 2 minutes more, scraping down the sides of the bowl as necessary.
Add the salt and baking soda and beat briefly until evenly combined.
Add the flour and oats.
Mix on low speed until the dough is uniform, then add the chocolate chips.
Mix until evenly combined.
Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. Scoop the dough out of the bowl in firmly packed 1.5-tablespoon balls. Drop onto prepared baking sheet, spacing them about 2 inches apart.
Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet.
Transfer to a wire rack to cool completely. The cookies will keep in an airtight container at room temperature for up to 3 days; freeze for longer storage.
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Oatmeal Chocolate Chip Cookies
Your favorite chocolate chip cookies just got an upgrade—these buttery oatmeal chocolate chip cookies are soft, chewy, crisp around the edges, and destined to be the new favorite in the cookie jar!
Ingredients
- 2 sticks (1 cup) unsalted butter, at room temperature
- ⅔ cup granulated sugar
- ¾ cup packed dark brown sugar (fine to substitute light brown)
- 1½ teaspoons vanilla extract
- 2 large eggs
- ¾ teaspoon salt
- 1 teaspoon baking soda
- 2 cups all-purpose flour, spooned into measuring cup and leveled off
- 1 cup rolled oats
- 2 cups (12 oz) semi-sweet chocolate chips
Instructions
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, beat the butter and both sugars on medium speed (or high speed if using a hand mixer) for 3 minutes, or until light and fluffy, scraping down the sides and bottom of the bowl as necessary. Add the vanilla and eggs and beat for 2 minutes more. Scrape down the bowl. Add the salt and baking soda and beat briefly until evenly combined. Add the flour and oats, and mix on low speed until the dough is uniform. Mix in the chocolate chips.
- Cover the bowl with plastic wrap or scrape the dough into an airtight container and let rest in the refrigerator until firm, a few hours or overnight. (Alternatively, if you don't want to wait, form the dough into balls on the baking sheets as instructed below, and chill in the fridge until firm, about 30 minutes.)
- Preheat the oven to 350°F and set a rack in the middle position. Line a 13 x 18-inch baking sheet with parchment paper.
- Drop the dough in firmly packed 1½-tablespoon balls (I use a #40/1.5-T cookie scoop with a wire trigger) onto the prepared baking sheet, spacing them about 2 inches apart. For thick cookies, it's important to really pack the dough in the scooper or with your hands. Bake for 12 to 15 minutes, until golden around the edges but still soft and pale in the center. Let cool for a few minutes on the baking sheet, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough, refrigerating the dough between batches. The cookies will keep in an airtight container at room temperature for up to 3 days.
- Freezer-Friendly Instructions: The cookie dough can be frozen for up to 3 months. To freeze, roll the dough into balls, let set on a baking sheet in the freezer for about 1 hour, then place in a sealable bag and press out as much air as possible. Bake as needed directly from the freezer. (Allow 1 to 2 minutes longer in the oven.) The baked cookies can also be frozen for up to 3 months. Let the cookies cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove the cookies from the container and let them come to room temperature.
Nutrition Information
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- Per serving (40 servings)
- Serving size: 1 cookie
- Calories: 144
- Fat: 8 g
- Saturated fat: 5 g
- Carbohydrates: 19 g
- Sugar: 12 g
- Fiber: 1 g
- Protein: 2g
- Sodium: 76 mg
- Cholesterol: 22 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I have yet to be disappointed with any of your recipes! These are a favorite amongst the family though and the most requested. Thank you for including all the intricate details that make these recipes perfection every time!
Hi Jenn! I have a question. Could I substitute whole wheat flour in a cookie recipe one for one with AP?
I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how the cookies turn out!
We followed the recipe precisely and the result is simply outstanding! The best oatmeal chocolate chip cookies we have ever had….ever! Thank you Chef.
I made these this morning and they are perfect! Not overly oat-y and super chocolatey. I will definitely make them again 😊
Made them with the three to one oat flour ratio…daughter loved them…I hated them.
Jenn forgive me for messing around with an UNBELIEVEABLY good recipe, but I was curious. They are in her freezer not mine.
LOL – glad they made her happy at least!
Loved these cookie recipes as written and have already reviewed them. My daughter wanted a more oatmeal flavor, so I did a little research. According to Quaker a two parts oats to one part flour ratio is recommended. Their recipe is three cps oats to 1 1/2 cp flour. This is the amount recommended in the oatmeal cookies recipe on NY Times Cooking and Ina Garten. All three recipes call for dark brown sugar. Will try them with 3 cps oats and 1 1/2 cp flour and hope to make my daughter happy
One of the best cookies that I have made in a long time. Followed recipe, using dark brown sugar which has almost twice the amount of molasses as light brown sugar. Gives them a great depth of flavor. Added about 3/4 cp of golden raisins 39 cookies Baked each tray for 12 minutes. Be sure to let oven temp come back up before putting in next tray. I wait about 4 minutes. These are dangerous to have around. One cookie just doesn’t do it for me…more like three or four. So good!!! I might try the different flour oatmeal ration that Jenn suggested in a previous post. Just curious as these have a mild oatmeal flavor. Maybe that’s why I loved them.
Wonderful!
Wrong temp for celsius/metric!!!
Hi Judy Ann, the number is correct (it should be 175°), but the F (Fahrenheit) should have been a C for Celsius. I just updated it. Sorry for any confusion!